[4] Its hardness and texture change, and sharpness increases with aging.
Pinconning cheese's flavor and texture are rich, creamy, and 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 macaroni and soufflés."
[5] It was developed and first produced by Daniel Horn[6] in 1915 on a farm at the northeast corner of Mount Forest and Mackinaw Roads.