Jack has a similar manufacturing process, with the difference of allowing the curd to sit after draining the whey until it reaches a pH of 5.3. Colby is traditionally pressed into a cylindrical form that is long with a diameter of . In this form, it is also known as a "longhorn". The cheese can also be pressed into a rectangular form with smaller rectangles or half-moon shapes cut from it. In its annual report on the dairy industry, the United States Department of Agriculture (USDA) groups together "other American varieties" of cheese, including Colby, Monterey Jack, and other washed- and stirred-curd varieties. In 2020, the USDA reported that the United States produced of these cheeses at 144 plants. Wisconsin was the leading state with produced at 44 plants, and California produced of cheese at 11 plants. Character Colby is a semi-hard cheese. Its washed-curd process produces a moister and softer texture than cheddar. The reduced acidity of the curd results in a mild and milky flavor and it gets its orange color from annatto. Compared to more crumbly cheeses such as Cheshire, Colby is relatively elastic because its whey is drained at a high pH. The standard of identity in the United States, according to Title 21 of the Code of Federal Regulations, dictates that Colby must have a moisture content of 40% or less and that the solids content must contain at least 50% milkfat. In practice, the solids content is typically 52–53%, resulting in a total fat content of 31–32%, and the salt content is usually 1.5–1.8%. Compared to cheddar, the calcium content is slightly lower. Traditional Colby has an open texture with irregular holes. This aspect used to be required by its standard of identity in Wisconsin, but the requirement was removed due to vacuum packaging removing the holes from the cheese and creating a compact texture. The higher moisture content of Colby compared to cheddar leads to a weak body and it does not keep its quality for as long. It often develops a bitter taste and becomes extremely soft after 100 days, and is typically recommended to be consumed within three months. Foodborne bacteria including Listeria monocytogenes, Staphylococcus aureus, and Salmonella are more likely to grow in cheeses with a moisture content greater than 50% than in hard or semi-hard cheeses like Colby. Uses and derivatives Because of its mild flavor, Colby is seldom