On 1/23/12 5:36 PM, Margery Allcock wrote:

I give in - what's colby?

A mild cheese of buttery flavor, usually dyed bright orange.
  It's slightly softer and a good bit smoother than
cheddar.  If you look closely, there are a few small holes,
but these are gaps between curds, not bubbles as in swiss
cheese.

White colby exists, but is almost unobtainable.  The full
name is "longhorn colby", but I haven't heard that phrase in
decades.  The traditional package of cheese was half of a
wheel cut off a long horn, or you could get it sliced off
the horn in the deli section.  (I suppose the "longhorn"
part of the name was dropped when they started selling it in
other shapes.)


What's a horn?

A whole cheese -- shaped like a long, narrow cylinder; I
suppose some stretch of the imagination could make it look
like a straight section of an animal's horn.


And what's County Line?

When I was a child, it was a cheese factory located on the
boundary of two northern-Indiana counties (I've forgotten
which ones).  I was full grown before I learned that "County
Line cheese" was longhorn colby; Mom never bought any other
brand of colby.  Nor did anybody else -- at one time the
distribution of County Line included a few towns in Florida
where elderly Hoosiers spent the winter.

Late in the twentieth century, County Line was bought out by
a company that wanted only the trademark, which was slapped
onto common cheese -- now there are *many* brands of colby
cheese in Hoosier supermarkets.  I got my last batch at
Aldi, pre-sliced.  I must remember to pick up one of
Kroger's mini-horns the next time I go to Owen's.

(Owen's is an odd story:  Kroger bought the local
supermarket -- and closed the Kroger store.)

--
Joy Beeson
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http://roughsewing.home.comcast.net/
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west of Fort Wayne, Indiana, U.S.A.
Where the rest of the lake thawed last night.

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