The Robin - Bandaged Colby - Deer Creek - Sheboygan, WI - 16 oz
The Robin - Deer Creek - Made in Sheboygan, WI - 16 oz
Deer Creek Robin, a partnership between Master Cheesemaker Kerry Henning of Henning’s Cheese in Kiel, and third generation Wisconsin Licensed Cheese Grader Chris Gentine, of The Artisan Cheese Exchange, scored 99.225 out of a perfect 100. The cheese is a throwback to traditional Colby, made in small batches and aged 45 days.
True Colby fans will appreciate Deer Creek Robin’s firm, yet open and curdy texture, with its fresh, buttery taste and pleasant salty finish. Crafted in 12-pound wheels, Gentine says one taste of The Robin will bring back memories of old-fashioned Colby. At Specialty Meats and Gourmet we tackle those big wheels and cut them to order into manageable pieces.
Colby was invented in Wisconsin by Joseph F. Steinwand in 1885 and was named for the township in which his father, Ambrose Steinwand, built the first cheese factory. Today, Colby is no longer made in Colby, Wisconsin, but is crafted in 44 cheese factories around the state. A handful of those companies craft Colby in a traditional manner in open vats, lightly pressing the curd in traditional forms, and then dipping the rounds in wax, resulting in a specific flavor profile true to Colby.
Expect to receive Approximately 16 oz of hand cut and hand wrapped Robin Colby per order. This item is shipped fresh!