Pinconning cheese

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Pinconning Cheese is an aged semi-soft whole cow's milk cheese named for Pinconning, Michigan, USA, near where it was first produced. It was developed by Dan Horn sometime after 1915 as an aged version of Colby^[1]. By the 1940s it was also being produced by the Williams Cheese Company. It is available in mild, medium, sharp, extra sharp and super sharp. The super sharp variety is aged up to 24 months although Pinconning cheese may be aged up to 10 years. Its hardness and sharpness increase with aging. James and Janina Williams, of the Williams Cheese Company located in nearby Linwood, Michigan, developed a cheese spread version in the early 1950s which is still produced.

Pinconning's flavor and texure are unusual. It is typically eaten instead of cheddar and Colby, and serves well in macaroni and cheese or in soufflés.