Cheddar and Colby might look alike, but they’re worlds apart in taste, texture and history. Although both cheeses are firm and often orange, they come from different places and use distinct techniques. In this post, I’ll dive into the key differences, helping you pick the right one for your recipes and cheese boards.
Origins of Cheddar & Colby
Cheddar cheese traces its origins to the village of Cheddar in Somerset, England, where it has been produced since at least the 12th century. The region’s climate and rich grazing pastures made it ideal for dairying, and its limestone caves provided perfect conditions for ageing cheese.
Cheddar’s popularity spread quickly across Britain and Europe, eventually making its way to North America with English settlers. The cheese became so beloved that variations began to emerge, including “West Country Farmhouse Cheddar” which is still protected under the PDO (Protected Designation of Origin) system and can only be made in certain English counties, including Somerset.
On the other hand, Colby was first made in 1885 in Colby, Wisconsin, by a young cheesemaker named Joseph Steinwand. While experimenting with traditional cheesemaking methods, Steinwand tried washing the curds in cold water to reduce the acidity. This method created a milder, sweeter cheese than Cheddar, with a softer, more open texture.
It was named after the town of Colby, and soon, cheesemakers across Wisconsin began producing it as a uniquely American cheese.
Unlike Cheddar, Colby was developed to be enjoyed fresh and unaged, with minimal depth. It became a hit across the United States and is now recognised as a classic American cheese with deep Midwestern roots.
How they are made
The production of Cheddar involves a unique process known as cheddaring. After milk is heated and cultures are added, rennet is introduced to form curds. Once the curds are cut and heated to release whey, they’re stacked and pressed, allowing even more moisture to drain. This “cheddaring” step, repeated several times, creates the characteristic dense and firm texture of Cheddar.
After cheddaring, the curds are salted, milled and pressed into moulds to form wheels or blocks. The cheese is then aged, sometimes for several years, which deepens the flavour.
Ageing Cheddar enhances its complexity, creating tangy, nutty notes and, in mature Cheddar, a slightly crumbly texture. The length of ageing produces a range of flavours, from mild to earthy, offering a versatility that has made Cheddar a staple around the world.
As for Colby, it skips the cheddaring step, giving it a softer and more open texture. After curds are cut and heated, they are washed in cold water. This curd-washing technique removes some lactose and reduces acidity, leading to a milder, slightly sweet flavour. The curds are then gently stirred and kept moist, which preserves Colby’s softer texture and creamy consistency.
Once washed and lightly stirred, the curds are salted, pressed into moulds, and shaped. Unlike Cheddar, Colby is usually not aged beyond a few months, as it’s intended to be enjoyed fresh and mild. This short ageing period keeps Colby’s texture moist and elastic, with a taste that remains gentle and approachable—perfect for melting and snacking.
What Cheddar & Colby look like
Cheddar is firmer, with a smooth, compact texture that can be slightly crumbly in aged varieties. Colby, in contrast, has a softer and more open texture, with tiny holes or “eyes” throughout. It’s also more elastic than Cheddar, making it ideal for melting.
In terms of colour, both cheeses can range from white to deep orange. The orange hue is typically added with annatto, a natural colourant, and doesn’t affect the taste.
Flavour profile
Cheddar’s flavour is complex and can range from mild to earthy, depending on its age. Young Cheddar is creamy and mild, while aged Cheddar develops bold, nutty flavours and a more complex bite.
Colby has a milder, buttery taste with a slight sweetness. It doesn’t develop the tangy complexity of aged Cheddar, which is why it’s often preferred in dishes where a less assertive flavour is desired.
Differences in ageing
Cheddar is often aged for varying lengths of time, from a few months to several years. This ageing process, particularly in aged Cheddar, deepens the flavour and gives the cheese a crumbly texture.
Colby, however, is almost always eaten young, typically aged no more than three months. It’s made to be mild and creamy, with minimal sharpness, which makes it a great choice for those who prefer a gentle flavour.
Cooking with Cheddar & Colby
Cheddar’s versatility makes it a favourite in the kitchen. It’s perfect for grating, adding to sauces, or melting over dishes. Aged Cheddar works well in recipes needing a strong, tangy flavour.
Colby’s softer texture and mild flavour make it ideal for melting but not for complex dishes. It’s popular in sandwiches, burgers and mild casseroles. Since it melts evenly and doesn’t overpower other ingredients, it’s an excellent cheese for blending.
Which one is better for your health?
Fat content
Cheddar has a slightly higher fat content at 34g per 100g serving, while Colby contains 32g. This makes Cheddar a bit richer, giving it a denser and creamier texture, especially in aged varieties. Colby’s slightly lower fat content contributes to its softer, more elastic texture, which is why it often melts more smoothly.
Sodium
Cheddar contains 654mg of sodium per 100g, while Colby has 604mg. Though both are high-sodium cheeses, Cheddar’s higher salt content contributes to its more intense, savoury flavour, especially as it ages. Colby’s lower sodium level makes it slightly milder, ideal if you’re seeking a softer taste.
Protein
Colby has a slight edge in protein, with 24g per 100g compared to Cheddar’s 23g. While the difference is small, Colby’s higher protein content complements its soft, creamy mouthfeel, making it a filling cheese for snacking or cooking. Cheddar’s protein, combined with its firmness, makes it a versatile cheese for grating or slicing.
Calcium
Cheddar is also slightly higher in calcium, with 707mg per 100g compared to Colby’s 685mg. This higher calcium content can be beneficial for bone health. Both cheeses are excellent sources of calcium, though, making either a good choice for a diet that supports bone strength.
Lactose
Both Cheddar and Colby are naturally lactose-free, containing 0g of lactose per 100g serving. During the ageing process, lactose is broken down, making both cheeses suitable options for people who are lactose intolerant. This shared trait makes them accessible to a wider range of cheese lovers.
In short, Cheddar and Colby are similar in many nutritional aspects, but Cheddar’s slightly higher fat, sodium and calcium make it a more intense, savoury choice. Colby’s slightly higher protein content and lower sodium lend it a mild, creamy profile, especially when fresh.
Which should you choose?
It depends on your preference and recipe. If you’re after a cheese with depth and a bit of complexity, Cheddar is the way to go. If you want a mild, creamy cheese that’s great for melting, then Colby might be your best choice.
In summary
| Feature | Cheddar | Colby |
|---|---|---|
| Origin | England (12th century) | Wisconsin, USA (1885) |
| Production | Cheddaring process | Washed curd |
| Texture | Firm, compact, sometimes crumbly | Softer, open-textured, elastic |
| Flavour | Mild to earthy, nutty, tangy | Mild, buttery, slightly sweet |
| Ageing | Often aged (up to several years) | Rarely aged beyond 3 months |
| Best for | Grating, sauces, dishes with bold flavour | Melting, mild-flavoured dishes |
Cheddar and Colby each bring something unique to the table. With their distinct textures and flavours, they’re sure to fit any occasion—whether it’s a rich Cheddar sauce or a creamy Colby melt.
References
Overall nutritional content
The nutritional content of cheese in our table comes from the USDA Food Data Central Repository, the Australian Food Composition Database and cheese manufacturers. We realise that there can be variations between different brands and producers. Hence, the numbers we have used are averages.
Fat content
Our fat RDI data comes from Cleveland Clinic’s Healthy Fat Intake resource.
Type of fat in cheese as per Harvard T.H. Chan’s The Nutrition Source.
Protein content
Our protein RDI data comes from Harvard Medical School’s Harvard Health Publishing.
Cholesterol content
Is There a Correlation between Dietary and Blood Cholesterol? Evidence from Epidemiological Data and Clinical Interventions? – Maria Luz Fernandez and Ana Gabriela Murillo
Saturated fat, carbohydrate, and cardiovascular disease – Patty W Siri-Tarino, Qi Sun, Frank B Hu and Ronald M Krauss
Effect of cheese consumption on blood lipids: a systematic review and meta-analysis of randomized controlled trials – Janette de Goede, Johanna M Geleijnse, Eric L Ding, Sabita S Soedamah-Muthu
Safety in pregnancy
All the advice relating to what cheeses you can eat during pregnancy in this article is based on the recommendations by health authorities in Australia, the UK and the USA. If you are unsure about what you can or cannot eat, please consult your doctor.
Australia – FSANZ, United Kingdom – NHS and United Sates of America – FDA
Lactose content
Lactose residual content in PDO cheeses
Detection of lactose in products with low lactose content
The analysis of lactose in milk and cheese products by HPLC
Food Standards ANZ Food Composition Database
Lactose & Galactose content of cheese
Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.
