More than 35 years ago, a pair of college sweethearts decided to try to make a living making Cheddar. Today, that same couple, Tony and Julie Hook, are still going strong, crafting more than 50 cheese varieties, including a stunning line-up of award-winning blues and aged Cheddars at their Hook’s Cheese factory in Mineral Point, Wisconsin.
Well-known as the enthusiastic duo who sling cheese under the “Hook’s Cheese” tent every Saturday at the Dane County Farmers’ Market, the Hooks have perfected a sustainable model for making and aging award-winning cheese by buying fresh milk from the same group of small, local dairy farmers for the past three decades.
“The farmers know what kind of milk we want, and we pay them a good price for it,” says Tony Hook. “It’s a system that’s worked for 35 years.”
Find the full article, with photos by Jim Klousia, here.