Original to Wisconsin, cheesemakers first produced colby, a close relative of cheddar, in the central Wisconsin town of Colby in 1885. Similar in flavor to cheddar, colby is softer and has a firm, open lacey texture with tiny holes and a higher moisture content. Its mild flavor similar to young cheddar. Cheesemakers spray the curds with cold water and stir them while they are still in the vat to prevent the curds from knitting together. This procedure gives colby a more elastic texture than cheddar.