Author Topic: What Makes Pinnconning Cheese Different From Any Other Colby?  (Read 871 times)

HenryHill

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There is a cheese named Pinconning from a town in Michigan of the same name that is excellent. It is classified as a colby, but seems more like cheddar. The sharp is excellent.

It started in Pinconning in 1915 by a Dan Horn, but it is only made by Williams and the Pinconning Cheese Company now, but was made by many cheese companies in the past.

It is described as an open cheese which allows it to age. This is different than Wisconsin Colby. What would this process be, or is this a special culture and how is it done at home?

Does anyone know this cheese and what they do to make it?

https://pinconning.securesites.com/PDFs/pinconning_mnf&hist.pdf


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Offline Zinger

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Re: What Makes Pinnconning Cheese Different From Any Other Colby?
« Reply #1 on: May 17, 2009, 08:20:27 PM »
I just had a conversation this past weekend with a man that is a retired chef now working for a specialty cheese importer on this sybject. According to him, the only thing that makes Pinconning, Pinconning is the fact that it is made in Pinconning, Michigan.

HenryHill

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Re: What Makes Pinnconning Cheese Different From Any Other Colby?
« Reply #2 on: May 19, 2009, 11:20:26 AM »
It doesn't LOOK open; it looks like any other colby, but the consistency is soft, more like a cheddar. I've seen reference to cultures that promote 'open', but it is due to gas bubbles, and this has no bubble holes. I have considered a mix of cultures, but again, I am not seeing it. I have wondered if it is a temperature process or a cooling step, but other than these things, there is not much else it can be, or nothing at all, as suggested.

Has anybody tried to age a colby past 60 days, and did it sharpen?

Offline Cartierusm

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Re: What Makes Pinnconning Cheese Different From Any Other Colby?
« Reply #3 on: May 24, 2009, 08:45:39 PM »
I haven't but it won't hurt nothing. Go ahead and try just age it like a long term cheddar.
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