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It is available as cheese curds and in mild or aged many years, to sharpness levels of medium mild, medium sharp, sharp, extra sharp, and super sharp (10 plus years old). Its hardness and texture change, and sharpness increases with aging. Pinconning cheese's flavor and texture are rich, creamy, and
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It was developed and first produced by Daniel Horn in 1915 on a farm at the northeast corner of Mount Forest and
Mackinaw Roads. The product is still based on the original family recipe and made and produced by companies related to the originator.
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open. It is an unusual and different experience from eating traditional Colby cheese. It is often used as a replacement for
Cheddar and Colby in dishes such as
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Pinconning was chosen as the 'Cheese
Capital of Michigan' based on Pinconning cheese.
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Michigan food finds: Pinconning cheese, from squeaky to sharp
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In his own words: Pinconning Cheese Co. and Fudge Shoppe
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In 2020, production was 70,000 pounds (32,000 kg).
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51:is an aged semi-hard whole
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31:United States of America
16:Type of semi-hard cheese
421:-related article is a
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106:Lansing State Journal
61:Pinconning, Michigan
482:Cuisine of Michigan
299:Creole cream cheese
477:Cow's-milk cheeses
213:Carr Valley Cheese
192:Wilson Cheese Shop
104:, Kathleen Lavey,
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27:Country of origin
22:Pinconning cheese
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279:Cheese curd
466:Categories
349:Pinconning
289:Colby-Jack
264:Baby Swiss
160:Say Cheese
131:"About us"
89:References
41:cow's milk
269:Bergenost
354:Red Hawk
344:Muenster
304:D'Isigny
73:soufflés
69:macaroni
368:Regions
176:History
419:cheese
359:String
309:Farmer
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324:Kunik
284:Colby
274:Brick
257:Types
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