Colby-Jack cheese is a culinary masterpiece that combines two iconic American cheeses—Colby and Monterey Jack—into a single block of deliciousness. Its marbled appearance and balanced flavour profile make it a staple on cheese boards, in recipes, and as a snack. But what makes Colby-Jack so special? To answer this, let’s dive into the detailed process of how cheesemakers craft it and achieve its signature marbled look.
SEE ALSO: The most colourful cheeses from all around the world →
The history of Colby and Monterey Jack cheeses
Before delving into the production process, let’s uncover the origins of the two cheeses that form Colby-Jack.
Colby Cheese
In 1885, Joseph Steinwand created Colby cheese in Colby, Wisconsin. He modified the Cheddar-making process by washing the curds to reduce acidity. This technique gave Colby a mild, sweet flavour and a softer, more elastic texture than Cheddar.
Monterey Jack
Spanish missionaries in California initially produced Monterey Jack. By the late 1800s, David Jacks, a businessman, popularised it by selling it commercially. Monterey Jack stands out for its creamy, buttery taste and smooth texture, making it a versatile addition to many dishes.
What makes Colby-Jack unique?
Colby-Jack merges the best of both cheeses. Colby brings a nutty, slightly tangy flavour and vibrant orange colour, while Monterey Jack contributes a creamy, mild taste and pale white hue. Together, they form a cheese that is both delicious and visually striking due to its marbled appearance.
How cheesemakers craft Colby-Jack
Understanding how Colby-Jack is made requires exploring each step in detail, from curd preparation to pressing.
1. Creating the base cheeses: Colby and Monterey Jack
Cheesemakers begin by producing Colby and Monterey Jack cheeses separately.
- Colby:
- They heat milk and add cultures and rennet to form curds.
- After curds form, they drain the whey and wash the curds with warm water to lower acidity.
- They mix in annatto, a natural colouring agent, to give Colby its orange or yellow hue.
- Monterey Jack:
- Like Colby, Monterey Jack starts with milk, cultures, and rennet.
- Cheesemakers skip the curd-washing step, preserving a tangier flavour.
- They leave the curds uncoloured, maintaining their creamy white appearance.
By preparing these two cheeses independently, cheesemakers preserve their distinct flavours and textures.
2. Preparing the curds for marbling
After forming the curds, cheesemakers cut and drain them separately. They carefully handle the curds to maintain their textures and moisture levels.
- Colby curds remain softer because of the washing process.
- Monterey Jack curds, being firmer, add structure and contrast.
3. Mixing the curds
The marbled look of Colby-Jack comes from how cheesemakers mix the curds.
- They gently toss Colby (orange) and Monterey Jack (white) curds together in a large vat.
- They ensure the curds distribute evenly without blending into a single mass.
- Cheesemakers aim to keep the curds distinct while allowing them to intermingle.
This careful mixing creates the balanced marbling that defines Colby-Jack.
4. Pressing the cheese
After mixing, they transfer the curds into moulds and press them under controlled pressure.
- Pressing knits the curds together, forming a solid block of cheese.
- The process maintains the distinct colours of the curds, preserving the marbled appearance.
5. Salting and ageing
Once pressed, cheesemakers salt the cheese, either by brining or dry salting. Salting enhances the flavour and extends the cheese’s shelf life.
Colby-Jack typically undergoes a short aging period, usually 1–3 months. This limited aging ensures the cheese retains its mild taste and soft, elastic texture.
The science behind the marbled look
The marbled appearance of Colby-Jack cheese isn’t just a result of mixing two different types of curds. It’s a precise outcome of physical and chemical interactions between curds, proteins and fats during the cheesemaking process. Let’s break down the science behind this distinctive look:
1. Protein structure and curd integrity
Curds in cheese production consist primarily of casein, a milk protein that forms a gel-like structure when coagulated with rennet. When cheesemakers mix the Colby (orange) and Monterey Jack (white) curds, they aim to maintain the structural integrity of each curd type.
- Why curds don’t merge completely: The casein micelles in each curd retain their individual protein networks, preventing the two curd types from blending into one homogenous mass. This structural independence keeps the orange and white colours distinct even when pressed together.
- Elasticity of curds: Colby curds, washed to reduce acidity, are softer and more elastic than Monterey Jack curds. This elasticity allows the curds to mould together during pressing without crushing or merging, enhancing the visual contrast.
2. Fat and moisture distribution
The fat and moisture content in each curd type play a key role in preserving the marbled effect.
- Colby curds: Washed curds have a higher moisture content, which makes them softer and less prone to breaking. The added annatto doesn’t alter the moisture levels but provides the rich orange colour.
- Monterey Jack curds: These curds are slightly firmer due to the lack of a washing step. This firmness complements the softer Colby curds, creating a distinct texture and colour difference.
The balance between fat and moisture prevents the colours from bleeding into each other while ensuring the curds knit together during pressing.
3. Controlled mixing
Cheesemakers carefully mix the curds to achieve the marbled appearance.
- Why curds don’t fully integrate: Gentle mixing prevents physical blending while allowing the curds to interlock at their surfaces. This interlocking forms a stable structure during pressing, where the curds bond without smearing or losing their individual identities.
- Temperature control: Maintaining the right temperature during mixing keeps the curds pliable enough to mould together without merging. Too much heat could cause the fats to melt and blur the colour distinction, while insufficient heat could lead to poor bonding during pressing.
4. The role of annatto
Annatto, a natural pigment derived from the seeds of the achiote tree, provides Colby curds with their orange hue.
- Why it doesn’t bleed: Annatto bonds with milk fat during production, making it insoluble in water. As a result, the orange pigment stays locked within the Colby curds and doesn’t diffuse into the Monterey Jack curds.
- Fat encapsulation: Since annatto adheres to milk fat, the colour remains stable even during pressing, contributing to the sharp contrast in the marbled pattern.
5. Pressing dynamics
Pressing plays a critical role in forming the final marbled block.
- Pressure balance: Cheesemakers apply just enough pressure to knit the curds together without crushing them. Excessive pressure could squeeze out too much moisture or fat, blurring the distinct colours.
- Protein bonding: During pressing, calcium ions help link the casein micelles in the curds. This protein bonding creates a unified structure while preserving the visual separation between the Colby and Monterey Jack curds.
6. Post-pressing salt application
After pressing, the cheese is salted, either through brining or dry salting.
- Salt’s effect on marbling: Salt draws moisture to the surface and tightens the curd structure. This tightening helps reinforce the boundaries between the Colby and Monterey Jack curds, ensuring the marbling remains distinct throughout aging.
7. Ageing and stabilisation
The short ageing process for Colby-Jack (usually 1–3 months) allows the cheese to develop flavour without compromising its marbled appearance.
- Why ageing doesn’t alter the marbling: The relatively low moisture loss during ageing preserves the visual and textural differences between the curds. Longer ageing periods, typical for harder cheeses, could cause the colours to dull or the textures to blend.
Conclusion
The marbled look of Colby Jack is more than an aesthetic feature; it reflects the cheesemaker’s control over curd structure, mixing techniques, and chemical interactions. By carefully balancing each step, they create a visually stunning cheese that’s as delicious as it is artistic.
This cheese not only tastes delicious but also stands as a visual delight. Whether you’re enjoying it as a snack, melting it into a recipe or displaying it on a cheese board, Colby-Jack exemplifies the best of American cheesemaking.
Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.
