Colby is another Wisconsin native cheese. Developed by Joseph Steinwand in 1885 in its namesake village, Colby is a very mild, semi-hard washed-rind cheese that bears close similarity to Monterey Jack. Colby’s manufacturing process removes whey and salt, resulting in a creamy cheese with noticeably less acidity than even the mildest of Cheddars. Because it’s so mild, Colby isn’t ideal for cooking except as a binder in soups or casseroles; however, it shines as a nibbling/table cheese. Shred over tacos or salads, or try it as a far superior alternative to processed varieties on a grilled cheese or burger.