ingredient information
Cheese Colby Organic
Colby Cheese, a close relative of Cheddar, is a mild golden cheese with a firm open texture and tiny holes. The cheese was developed in Colby, Wisconsin in 1885 by Joseph Steinwand. Colby is softer and milder than Cheddar because it is produced with a "washed-curd process" where cooked curd is rinsed with water. This results in a lower acid cheese, with a softer texture and higher moisture content. Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified,