Pinconning Cheese is an aged semi-hard whole cow's milk cheese named after Pinconning, Michigan, where it was first produced. Actually, Pinconning was chosen as the ‘Cheese Capital of the World’ after the Pinconning brand of cheese.
This cheese was first developed by Dan Horn sometime after 1915 as an aged version of Colby Cheese. By the 1940s it was being produced by the Williams Cheese Company. Today the cheese is also made by Pinconning Cheese, a Michigan based company. It is available in mild, medium mild, medium sharp, sharp, extra sharp, super sharp and super super sharp. Its hardness and sharpness increase with aging. Pinconning's flavour and texture are rich, creamy and open. It is unusual and different from Wisconsin Colby. It is often used as a replacement for Cheddar and Colby cheeses in dishes such as macaroni’s and soufflés.