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On this week’s episode of Wisconsin Foodie, we visit the legendary Hook’s Cheese Company in Mineral Point, WI. Tony Hook will put Kyle to work and show him the finer points of handmade artisan cheese. Have you ever eaten fresh cheese curds? Do you know what those cheese curds become? One of Hook’s Cheese’s claim to international fame is their 15-year-aged cheddar which starts as the infamous Wisconsin cheese curd. Making cheese since the 1970s, Tony Hook began making a living supplying distributors with commodity cheese, the cheeses you see at your local deli or prepackaged from big companies, but Hook’s stood out from the rest. In 1982, Tony’s wife, Julie, won the World Cheese Championship for their Colby and remains the only woman to have won this esteemed award.
Ahead of the artisan cheese movement, Tony was one of the first to age cheddar for 15 years. His original batch sold in just 8 days and created ripples in cheese communities across the world. Tony attributes his success to the farmers who supply his milk, the same local farms he’s been using since the 70s. Hook’s currently makes over 50 types of cheeses and is still coming up with new recipes.
Join us on a tour through the Hook’s plant to learn how great cheese is made and how Hook’s Cheese helped put Wisconsin on the international scene.
For more information on Hook’s Cheese Company and to find retailers who sell their cheese, visit their website at http://hookscheese.com.
On this week’s episode of Wisconsin Foodie, we visit the legendary Hook’s Cheese Company in Mineral Point, WI.
In this episode of Wisconsin Foodie we explore the world of Fermentation
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The New York Times spends 36 hours in Milwaukee, see what they uncover.
Drive south from downtown Milwaukee into the Walker’s Point neighborhood and the dimly lit streets and empty buildings will make you feel like you should keep going.
Lake Effect’s Bonnie North interviews dining contributor and Wisconsin Foodie Host, Kyle Cherek.
Wisconsin’s grande dame of goat cheese, Anne Topham, retired this spring after nearly 30 years of making French-style fresh chèvre and handcrafted aged goat cheeses for the market.