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FEATURED THIS WEEK
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, Kyle goes on a pheasant hunt and learns the benefits of harvesting and preparing your own food.
This week on Foodie, Kyle samples chili at the 12th Rockabilly Chili Fundraiser and we go into the kitchen with two of competition’s chefs.
On this week’s episode, discover Glorious Malone’s Milwaukee-made headcheese and the Firkin Beer Festival.
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
In this weeks episode we travel to Madison, WI to visit The Underground Food Collective’s newest ventures.
This week on Wisconsin Foodie we profile a 4th generation dairy family and a 4th generation cheese producer.
Even though Festivus is over, Lake Effect contributor Kyle Cherek still has some food-related grievances to air.
Looking for the perfect Thanksgiving wine? Not an easy task given the wide range of flavors from salty and savory to sweet and sour – and all on the same plate! If you want a real challenge this year, try pairing your wine not only to the food, but also to this year’s Thanksgiving host.
The New York Times spends 36 hours in Milwaukee, see what they uncover.