Pinconning Cheese is an aged yellow colby-style, semi-soft whole cow's milk cheese named for Pinconning, Michigan, USA, where it was first produced. It was developed by Dan Horn in 1915 as an aged version of Colby. Pinconning Cheese is produced at several plants around Michigan and the United States.
Pinconning's flavor and texture are unusual, rich and creamy with an open texture. It is typically eaten instead of Cheddar and Colby, and serves well in macaroni and cheese or in soufflés. Other products made from Pinconning Cheese are cheese spreads in many flavors.
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“Upscale people are fixated with food simply because they are now able to eat so much of it without getting fat, and the reason they don’t get fat is that they maintain a profligate level of calorie expenditure. The very same people whose evenings begin with melted goat’s cheese ... get up at dawn to run, break for a mid-morning aerobics class, and watch the evening news while racing on a stationary bicycle.”
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