Colby-Jack cheese vs Pinconning cheese
Colby-Jack cheese
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Pressed
- Rind
- No rind
- Country
- United States
- Place
- Wisconsin
Colby-Jack is a semi-hard cow's milk cheese from Wisconsin, in the United States, made by mixing Colby curds with Monterey Jack curds. The two stay in separate orange and white pieces, so a slice looks marbled. Both parent cheeses are mild and moist, and the blend keeps that easy character. It is a young cheese, sold in blocks and loaves rather than as a long-aged wheel. There is no strong rind flavor, because most pieces are rindless.
Pinconning cheese
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Pressed
- Rind
- Waxed or sealed
- Country
- United States
- Place
- Michigan
Pinconning cheese is a semi-hard cheese from Michigan, in the United States. It is made from cow's milk and is often compared with Colby or a mild cheddar. The paste is smooth, moist, and usually mild when the cheese is young. Longer aging makes it drier, firmer, and sharper on the palate. People in Michigan know it as a local table cheese that melts well and also suits a board.