What makes Pinconning cheese special?

[rpelliocer]

I've been trying to figure out what makes Pinconning cheese different from other Colby cheeses. It comes from a small town in Michigan and was first made back in 1915. It's often called a Colby but it tastes more like a cheddar to me, especially the sharp kind. I read that it's an open cheese which lets it age unlike most Wisconsin Colby. I’m really curious about this process.
Is it a special culture or is there a different method they use and has anyone made this type of cheese at home, and what kind of tips do you have?

 

[ChiliCheese]

@rpelliocer don't find a specific Pinconning recipe. Instead, get a solid, well reviewed Colby recipe and master that first. The process of making the curds is the same. The key with Colby is the washing step, where you rinse the curds with cool water to get rid of some of the lactose.
This is what keeps the final cheese from getting as acidic and tangy as a young cheddar. It's an important part of getting that signature texture

 

[capricornjoy]

Pinconning is unique because it’s an open style Colby that’s allowed to age, which develops sharper, more cheddar like flavors. The cultures are similar to Colby, but the aging and moisture control make the big difference. At home, if you want to mimic it, focus on longer aging with moderate moisture and careful pressing cos that’s what brings out the flavor depth