Hook's Little Boy Blue Cheese
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Our Little Boy Blue won 1st place at the American Cheese Society Competition, 2011 as well as, 3rd place in the World Cheese Championship 2010. A blue cheese made from SHEEP milk instead of cows milk. - 1 lb.
- Appearance:Ivory with blue/gray veining
- Texture:Creamy
- Variety:Blue
- Milk Type:Sheep, raw
- Pair with:Pinot Noir, Burgundy, dessert wine such as Port, or Late Harvest Riesling.
- Serving suggestions:Add blue cheese to make a gourmet burger. Toss with a salad.
A blue cheese made from SHEEP milk instead of cows milk just like true Roquefort is made from sheep milk in France. Made in Hook's Mineral Point plant from sheep milk produced in Southwest Wisconsin - some on Amish farms in the area. The cheese is produced during the time period of the year when the sheep are out grazing on lush grasses growing on the rolling hills of Southwest Wisconsin.
At Hook's Cheese Company, Inc. we age our cheese in curing caves at just the right temperature and humidity for a slow curing process that allows our cheeses to age to perfection. Every few months each batch is taste tested to insure that only the cheeses of the highest quality are saved to age. This is evident in our aged cheddars, such as the Two Year, Three Year, Four Year, Five Year, Six Year, Seven Year, and especially in our highly acclaimed Ten Year Sharp Cheddar, which won an American Cheese Society first place in 2006! The only Ten Year Cheddar to win this award!
In 1997 we also began producing Blue Cheese. The cave to cure the blue is kept at a higher temperature and a very high humidity to allow the blue mold to develop. We invite you to try it and see if you don't agree that this is also a cheese connoisseur's delight! In 2001 we started making Gorgonzola. In 2004 we developed two new blue-veined cheeses. Tilston Point is a drier, washed-rind blue, and Blue Paradise is a double-cream blue. We also made a whole milk cheese called Sweet Constantine based on a Parmesan recipe.
Copy courtesy of Hook's Cheese Company Inc.
