Founded by Tony and Julie Hook in 1970, this Wisconsin-based company ages their cheeses in temperature and humidity-controlled curing caves. Each batch is taste tested every few months, to ensure only the highest quality cheeses are saved to age—such as the year-old Hook's Triple Play, made from a blend of cow, sheep, and goat's milk from nearby farms. The rindless cheese has a firm, dense paste shot through with crystals, and boasts a tangy and buttery aroma and herbaceous, grassy notes. It pairs especially well with robust wines like Cabernet Sauvignon, and is an excellent melter, for use in cooked dishes as well as cheese and charcuterie plates.
Nutritional information coming soon