There's nothing in this world that is as delicious as melting, runny, ooey-gooey cheese, to make your stomach growl, tongue crave, and your heart race with anticipation, all at the same time. It truly is an epitome of sinful decadence. Cheese tastes even better when it is lavishly garnished on top of a pizza or melted and dolloped on top of nachos, enchiladas, and fries. It is at its best when it is enveloping macaroni, baked till it develops a thin crispy skin on top, or sandwiched between two slices of bread. There truly is no competitor to cheese. To top this indulgence, there are hundreds of cheeses varying in texture, flavor, age, and aroma. One such simple, versatile, flavorful, mouth-watering, ideal for melting, all-American cheese, is the Colby Longhorn cheese. Given below is some more information about Colby Longhorn cheese. This cheese is a semi-hard cheese made from pasteurized cow's milk, infused with annatto coloring, cheese culture, salt, and enzymes. Thus, giving an orangish-yellow hue and a mild and sweetish flavor. While making Colby Longhorn cheese, it is placed in cold water. Doing so, prevents the cheese from knitting together, while retaining its moisture. Thus, leaving it soft, elastic and springy. The cheese is then set into cylindrical-shaped molds, which are 1½ feet long. This lends the cheese its unique shape, which are then set aside for aging. On aging for a couple of months, the cheese is cut into discs or tires or half-moons and then they ready to be sold. The subtle flavor of this cheese is best accentuated when paired with pears, apples, onions, red wine, and lager. Colby Longhorn cheese can be found in an array of flavors including a Low Sodium Colby Longhorn, Colby Jack Longhorn, Colby Longhorn, and Pepper Jack Longhorn. Cheeses such as Monterrey Jack, Cheddar, or Tillamook make ideal substitutes for this cheese.