Similar in flavor to mild Cheddar, cheesemakers first produced this cheese in the central Wisconsin town of Colby in 1855. While still a firm cheese, Colby is softer than Cheddar, so it's perfect for shredding into dough for cheese biscuits. The mild flavor complements roast beef, ham or turkey. For a colorful twist to sandwiches and appetizers, try Colby's cousin CoJack, a blend of Colby and Monterey Jack.

Recipes and images courtesy of © 2012 Wisconsin Milk Marketing Board, Inc.

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