Loved getting Hook's cheddar at the Dane Country Farmer's Market. Always appreciated the samples, especially of their 10+ year aged cheddars. Truly some of the best cheeses I've ever had.
When I lived down in that area. I used to mow the local cheese factory lawn. After im done I go in there and get fresh cheese curds from the tank!!!! That was the best time to get them!!!!
I worked in the local factory in the late 70s, while in high school. Our starter vats were a lot taller, and we pumped the curd over to vats like as shown in the video. We had V-shaped strainer devices down the middle of the table, which we pulled out after most of the whey drained off, which left two long slabs the length of the table, with a gap between them. We had a rod with two blades to crosscut the slabs into pieces, and our milling machine was like a reel lawn mower. We had a scraper blade that mounted on the overhead and pushed the salted curd off the end of the table into a short elevator and up into molds. We used reuseable clothes in the molds. We stacked the molds sideways on a pressing table, they held something like 50 molds. We made award-winning cheddar and a few batches of Colby. Then the owner retired and sold the factory to Smith Valley Farms. The company wanted more output so we went from making two batches per day to four. We cleaned everything between batches but sometimes the remaining bacteria from one vat fought with the incoming bacteria and it was a mess. Swiss Valley eventually shut the place down.
I'm honestly surprised Wisconsin doesn't have poutine. Their curds are absolutely stellar, all you need are some good fries and gravy to make it a poutine!
@@MeanLaQueefa Not in Central WI when I visited for a few months. But I imagine the larger places like Madison, Milwaukee, and Green Bay have it. Imagine if all Culver's locations had it! 🤤
There was already beer batter for frying onion rings and such so just dump those curds in the batter and now you have the fried cheese curds that are in like every Wisconsin bar with a fryer.
Poutine, in Wisconsin? That’d be way too much flavor for them…. They’d complain it has too much taste. They want their PBR, and plain boiled potatoes, and plain poached chicken with a side of broccoli boiled for 15 minutes. If you add more than 1 tenth of a tsp of black pepper, they’ll complain it’s too spicy for them.
What a cool process! Amazing the amount of technology required to keep things safe and precise, but just to imagine humans have been making cheese for thousands of years is fascinating. I'd love to try some Hook's out here in CT!
Hey! I live in the driftless zone. One of the most beautiful places in the country! Glad to see a local cheese on Eater! I made a wisconsin cheesesteak for my channel a couple years ago with hooks. It was super tasty!
It's not a joke, cheese is a BIG deal here. The cheese aisles at Wisconsin grocery stores (local like woodman's) match the entire meat section. Cheese and beef sticks, the most wisconsin combo I can think of...okay, Packers and beer. We live it right here.
If you really want great Wisconsin cheese you have to go a bit further north. Like Thorpe, WI and Marieke Gouda factory, international awarded Gouda. Amazing. Plus almost every other little town up that way has a specialty cheese factory.
@@TheAvgCookTX Probably should have picked a better cheese then, and Im willing to bet the only reason you like that cheese is because its called "american".
It doesn't matter what I whey, So long as I cheese with inflection, That makes you feel that I'll convey, Some inner tank of milk reflection, But I've said nothing so far, And I can cheddar it for as long as it takes, And it don't matter who's curds these are, If I'm doing my job then it's your congeal that breaks ...Because the Hook brings you baaaa-aaacck ~ John Popper
@@interrobangingsand tomato from the new world. Italy was a dirt poor segmented and extremely backwards until very very recently. No grand Nona’s where making “traditional” Italian food because it’s all more modern inventions
@@jtorola I'm sure the Italians stole Florence, Venice, Rome, etc to the Asians as well. You are the one completly backwards. Historically Italy was the crib of what became modern western civilization, Asia as a whole has a large impact on the world, but you cannot claim as much influence from a territory as small as Italy.
The stupid answer is because it is dyed. The elaborated answer is, they wanted to be different from the other cheeses. Ground breaking! BTW, handmade like bio-degradable is a wholly empty term. All the possible positive associations are mind made, they might be rooted in assumptions and positve prejudice.
british people when cheese isn't handmade by swiss eunuchs born at a particular monastery on a friday in june from milk in the Fartass valley made by four blind cows and then stored in a cave only accessible by a one-eyed, ten-toothed mountain guide 👿👿👿
Cheddar is also the name of how said cheese type is processed, via cheddaring. While named after the village, it's use has now expanded beyond geographical indication. See also greek yoghurt: is it a) all yoghurt made in Greece, b) the style of yoghurt that people from Greece make, c) yoghurt made by a person of Greek descent etc Does skkyr made in Greece become Greek yoghurt? If an Argentinian makes yoghurt in New Zealand the way they do it in Greece, why can't they label themselves as Greek yoghurt? Personally, this is why I find IGP and DOP labelling somewhat contentious
aging it in a anaerobic environment like a bag forces the bacteria to produce energy through fermentation/glycolysis which has the added benefit of producing lactic acid to give the cheese a better flavor...
As a French, I find this video beyond hilarious. Your Cheese is aged in plastic bags that are then put in cardboard boxes? LMAO I can’t believe this is true, this is too much
its a shame that all that whey just goes to become fertilizer instead of sold to the public for protein. whey powder is already pretty expensive enough😢
Whey powder is incredibly cheap. What's expensive is the workout powder/protein powder that brands sell you. You're paying a gigantic markup for some chemical flavoring and a brand name.
@@nandinhocunha440 european """people""" when cheese isn't handmade by swiss eunuchs born at a particular monastery on a friday in june from milk in the Fartass valley made by four blind cows and then stored in a cave only accessible by a one-eyed, ten-toothed mountain guide 👿👿👿
british people when cheese isn't handmade by swiss eunuchs born at a particular monastery on a friday in june from milk in the Fartass valley made by four blind cows and then stored in a cave only accessible by a one-eyed, ten-toothed mountain guide 👿👿👿
english people when cheddar cheese isn't handmade by swiss eunuchs born at a particular monastery on a friday in june from milk in the Fartass valley made by four blind cows and then stored in a cave only accessible by a one-eyed, ten-toothed mountain guide 👿👿👿
Cheddar is also the name of how said cheese type is processed, via cheddaring. While named after the village, it's use has now expanded beyond geographical indication. See also greek yoghurt: is it a) all yoghurt made in Greece, b) the style of yoghurt that people from Greece make, c) yoghurt made by a person of Greek descent etc Does skkyr made in Greece become Greek yoghurt? If an Argentinian makes yoghurt in New Zealand the way they do it in Greece, even with different milk, why shouldn't they label themselves as a form of Greek yoghurt? Personally, this is why I find IGP and DOP labelling somewhat contentious
european people when cheese isn't handmade by swiss eunuchs born at a particular monastery on a friday in june from milk in the Fartass valley made by four blind cows and then stored in a cave only accessible by a one-eyed, ten-toothed mountain guide 👿👿👿
Tony is charismatic and fun in such a gentle way.
Loved getting Hook's cheddar at the Dane Country Farmer's Market. Always appreciated the samples, especially of their 10+ year aged cheddars. Truly some of the best cheeses I've ever had.
He has a nice sense of humor. He seems so delightful and passionate about his craft!
can cheese grandpa adopt me?
The only way
The only 😅
Wat
And t
Wisconsin pride, been eating Hooks at the farmer's market since I was kid.
When I lived down in that area. I used to mow the local cheese factory lawn. After im done I go in there and get fresh cheese curds from the tank!!!! That was the best time to get them!!!!
Yes, I love cheese and it was nice to see its production
Thank you so much for another interesting great video. The cheese master seems like a really nice man with great knowledge!
I worked in the local factory in the late 70s, while in high school. Our starter vats were a lot taller, and we pumped the curd over to vats like as shown in the video. We had V-shaped strainer devices down the middle of the table, which we pulled out after most of the whey drained off, which left two long slabs the length of the table, with a gap between them. We had a rod with two blades to crosscut the slabs into pieces, and our milling machine was like a reel lawn mower. We had a scraper blade that mounted on the overhead and pushed the salted curd off the end of the table into a short elevator and up into molds. We used reuseable clothes in the molds. We stacked the molds sideways on a pressing table, they held something like 50 molds.
We made award-winning cheddar and a few batches of Colby. Then the owner retired and sold the factory to Smith Valley Farms. The company wanted more output so we went from making two batches per day to four. We cleaned everything between batches but sometimes the remaining bacteria from one vat fought with the incoming bacteria and it was a mess. Swiss Valley eventually shut the place down.
I'm honestly surprised Wisconsin doesn't have poutine. Their curds are absolutely stellar, all you need are some good fries and gravy to make it a poutine!
We have it at a lot places.
@@MeanLaQueefa Not in Central WI when I visited for a few months. But I imagine the larger places like Madison, Milwaukee, and Green Bay have it. Imagine if all Culver's locations had it! 🤤
There was already beer batter for frying onion rings and such so just dump those curds in the batter and now you have the fried cheese curds that are in like every Wisconsin bar with a fryer.
Poutine, in Wisconsin? That’d be way too much flavor for them…. They’d complain it has too much taste. They want their PBR, and plain boiled potatoes, and plain poached chicken with a side of broccoli boiled for 15 minutes. If you add more than 1 tenth of a tsp of black pepper, they’ll complain it’s too spicy for them.
@@kimsmoke17 The food there was fine, maybe you're eating in the wrong places?
What a cool process! Amazing the amount of technology required to keep things safe and precise, but just to imagine humans have been making cheese for thousands of years is fascinating. I'd love to try some Hook's out here in CT!
Amazing! So much work and science! Thank you
Hey! I live in the driftless zone. One of the most beautiful places in the country! Glad to see a local cheese on Eater! I made a wisconsin cheesesteak for my channel a couple years ago with hooks. It was super tasty!
That was so cool to watch.
I recently drove through Cheddar and stopped off to try some authentic Cheddar cheese. It was definitely worth it.
It's not a joke, cheese is a BIG deal here. The cheese aisles at Wisconsin grocery stores (local like woodman's) match the entire meat section. Cheese and beef sticks, the most wisconsin combo I can think of...okay, Packers and beer. We live it right here.
On Wisconsin 👐👐👐
thanks for the view that was really cool to see, that guy seems nice
Das Gold des cheddars !!😊
Melk? Give him the frickin' melk, Josh!
I was looking for this lol
hahahah when I heard that... oh such a nostalgic thing. Used to live in WI back in 2000s
A nice man..very Wisconsin!!
He accidentally spilled his beer in the stainless steel tank. That’s how beer cheese was invented.
So it's orange because of added color?
My life is a lie!
yeah, no thanks I'll go white
its funny because people have been dying cheese since the 1500s
Liquid from annato seeds give it that lovely natural orange
The colour is natural, from annato which is also used in South American cuisine.
I like this guy
If you really want great Wisconsin cheese you have to go a bit further north. Like Thorpe, WI and Marieke Gouda factory, international awarded Gouda. Amazing. Plus almost every other little town up that way has a specialty cheese factory.
Um I love cheese!
Man, I LOVE CHEESE 🧀
I can’t wait for the game Tony Hook 2
Ok now do a lesson on white American cheese. I wanna know what it is and why I like it so much
Thats the worst cheese ever.
@@VanillaGorilla7 I don't need this negativity in my life
@@TheAvgCookTXsharp white Vermont cheddar is so good.
So it’s tillamook
@jtorola I'll be looking in to that! Ty
@@TheAvgCookTX Probably should have picked a better cheese then, and Im willing to bet the only reason you like that cheese is because its called "american".
Curds🤩🤩🤩
Your videos are Top notch as usual and the stories you cover are inspiring, leaving us feeling wholesome
Keep up the good work Team 👍👍
Yum
I saw an ad about cheese on this video
Take a shot every time he says "melk"
The “melk”
If this is a family business. I hope his child gets off his Dairy Heir :D
I hope my last meal has some form of cheddar cheese on it man
It doesn't matter what I whey, So long as I cheese with inflection, That makes you feel that I'll convey, Some inner tank of milk reflection, But I've said nothing so far, And I can cheddar it for as long as it takes, And it don't matter who's curds these are, If I'm doing my job then it's your congeal that breaks ...Because the Hook brings you baaaa-aaacck ~ John Popper
Its been a while since you guys have done a video on detroits food scene. A lot has changed since the past 6 years.
This man looks like he's made of his fabulous product.
He didn't say tomato.
He said Annato.
did he?
Okay since a French person has already provided the comment I was waiting for, I want to now hear from an Italian
Ugh, they're even worse. They have a lot of nerve, considering they stole pasta from the asians.
@@interrobangingsand tomato from the new world.
Italy was a dirt poor segmented and extremely backwards until very very recently.
No grand Nona’s where making “traditional” Italian food because it’s all more modern inventions
@@jtorola I'm sure the Italians stole Florence, Venice, Rome, etc to the Asians as well.
You are the one completly backwards.
Historically Italy was the crib of what became modern western civilization, Asia as a whole has a large impact on the world, but you cannot claim as much influence from a territory as small as Italy.
@@clementcollier8432Nah, Jamaica wins that one
Im eating a block cheddar from masters valley wisconsin😊
What the hell is this comment section? 😂
wow, 15 seconds is all it takes?
Like one song from the band Dos Gringos says "And did you know Wisconsin was famous for cheese?"
Melk
“Melk”
Cheeses Christ!)
Why does ph stall?
Cheddar cheese made in... Wisconsin?
Wookey Hole cheddar is the proper stuff, come get some!
DOP can kiss my ass
Melk? What's that? 😂
So, it is artificially coloured?
What didn't you understand
define artificial because annato seeds are 100% natural
Wish I owned a cave...
melk
Those are squeakers for sure 🧀
Nice gloves....
washing your hands regularly is proven to be more hygienic than gloves.
The stupid answer is because it is dyed. The elaborated answer is, they wanted to be different from the other cheeses. Ground breaking! BTW, handmade like bio-degradable is a wholly empty term. All the possible positive associations are mind made, they might be rooted in assumptions and positve prejudice.
if they believe the terroir is so important why call it Cheddar, an English village in Somerset? Aged in plastic, yum......
god you're obnoxious 😮💨
british people when cheese isn't handmade by swiss eunuchs born at a particular monastery on a friday in june from milk in the Fartass valley made by four blind cows and then stored in a cave only accessible by a one-eyed, ten-toothed mountain guide 👿👿👿
Cheddar is also the name of how said cheese type is processed, via cheddaring. While named after the village, it's use has now expanded beyond geographical indication.
See also greek yoghurt: is it a) all yoghurt made in Greece, b) the style of yoghurt that people from Greece make, c) yoghurt made by a person of Greek descent etc
Does skkyr made in Greece become Greek yoghurt? If an Argentinian makes yoghurt in New Zealand the way they do it in Greece, why can't they label themselves as Greek yoghurt?
Personally, this is why I find IGP and DOP labelling somewhat contentious
aging it in a anaerobic environment like a bag forces the bacteria to produce energy through fermentation/glycolysis which has the added benefit of producing lactic acid to give the cheese a better flavor...
@@interrobangings how many times you going to copy and paste the same un funny comment?
As a French, I find this video beyond hilarious.
Your Cheese is aged in plastic bags that are then put in cardboard boxes?
LMAO I can’t believe this is true, this is too much
french people are so humble 🥰
Shut it white flag
You're embarrassing your nation.
Americans live rent-free in your head and it's amazing
french people when someone on the other side of the globe does something differently than them 😱😱are the Wisconsinites in the room with you right now?
its a shame that all that whey just goes to become fertilizer instead of sold to the public for protein. whey powder is already pretty expensive enough😢
Whey powder is incredibly cheap. What's expensive is the workout powder/protein powder that brands sell you. You're paying a gigantic markup for some chemical flavoring and a brand name.
@@junksly8867 whey protein powder is used as the main ingredient for those branded protein powder
👍🏿
Cheddar is a place in England. These guys are making orange milk-based rubber.
it's normal cheese, you pretentious dork
No matter the color , Wisconsin cheddar is best
Ty , God Bless
No diss but Europe have the best cheddar
@@nandinhocunha440 european """people""" when cheese isn't handmade by swiss eunuchs born at a particular monastery on a friday in june from milk in the Fartass valley made by four blind cows and then stored in a cave only accessible by a one-eyed, ten-toothed mountain guide 👿👿👿
Eater pop to cheddar gorge in the uk and take a look at the cheese in the caves, that’s proper cheddar its delicious.
you're embarrassing
british people when cheese isn't handmade by swiss eunuchs born at a particular monastery on a friday in june from milk in the Fartass valley made by four blind cows and then stored in a cave only accessible by a one-eyed, ten-toothed mountain guide 👿👿👿
@@interrobangings stop spamming the same comment you aren't funny
@@BobaPhettamine funnier than you
@@interrobangings Clearly 12 years old and you liked your own comment which is just sad.
Terrois with coloured, pasteurized milk from factory dairy farms you reckon? LOL
Did this man just use his bare hands? I will never understand. . .
I didn't see him pick his ass. I think we'll be okay.
@@berfunkle4588 its the thought that counts, aged with old man hand oils
regular handwashing is more hygienic than wearing gloves
I love living in the moment, but I also have a healthy appreciation for the last 20,000 years of human evolution. Take Off soy boy.
Vox put out a video yesterday that dives deeper into why cheese is yellow/orange: ruclips.net/video/mcoiOY3ZOVo/видео.html
What a misleading title
How so? You learned the orange color comes from annato.
Shouldn't be allowed to call it Cheddar, the name should be under protected designation of origin
Maybe the British should have considered that before they had the nerve to tax our tea!
DOP is a scam and you're a dork
english people when cheddar cheese isn't handmade by swiss eunuchs born at a particular monastery on a friday in june from milk in the Fartass valley made by four blind cows and then stored in a cave only accessible by a one-eyed, ten-toothed mountain guide 👿👿👿
Cheddar is also the name of how said cheese type is processed, via cheddaring. While named after the village, it's use has now expanded beyond geographical indication.
See also greek yoghurt: is it a) all yoghurt made in Greece, b) the style of yoghurt that people from Greece make, c) yoghurt made by a person of Greek descent etc
Does skkyr made in Greece become Greek yoghurt? If an Argentinian makes yoghurt in New Zealand the way they do it in Greece, even with different milk, why shouldn't they label themselves as a form of Greek yoghurt?
Personally, this is why I find IGP and DOP labelling somewhat contentious
@@NormalTheBandthe British don’t care. If you guys like our cheese, that’s great.
Aged in plastic...
bacteria to produce energy through fermentation/glycolysis which has the added benefit of producing lactic acid to give the cheese a better flavor...
Its not cheddar .
DOP is a scam
"Cheddar"
Elaborate
yes it is it went through the cheddaring process it's cheddar...
It's orange because they food dye in it. Cheese that has no dye has light orange color due to keratin. That's the real deal
all yellow cheese is dyed. Cheese does not contain keratin.
If you didn’t pasteurize it
And add toxic salt
It would be healthier
And taste better
3:15 They sanitize and disinfect the equipment...old man dunks his hairy hand to check the texture of the coagulated cheese...🤦♂️🤢
Lol, u must think no one ever touches the food u eat...
plastic imitation of real cheddar
it's real cheese you insufferable loser
Yeah remember when California tried to beat us at our own game? Yeahhhhhhh, how's Cali doing rn in any sense😂
Dude needs ppe for bird flu!
Americans think they can make good cheese. It's almost cute.
they literally can
they've beaten out european cheese before
look up rogue river creamery
you're embarrassing
european people when cheese isn't handmade by swiss eunuchs born at a particular monastery on a friday in june from milk in the Fartass valley made by four blind cows and then stored in a cave only accessible by a one-eyed, ten-toothed mountain guide 👿👿👿
@@interrobangings couldn't name a single cheese from the USA off the top of my head
@@BobaPhettamine How about the one I just mentioned?
wisconsin produces more cheese than Italy. If you take the US as a whole, we are the top cheese producer in the world...
gross. 🤣
Yes you are
and yet the question as to why it is orange never even came up in the video ... why?
Someone didn't pay attention. 2:18. It's the annatto
@@interrobangings Yep, it's the Annatto! It's added to create the vibrant color.
@@eatercan't believe eater helped me cyberbully someone
@@interrobangings was listening specifically for it. Guess my wife is right, I just don't listen ;-)
Bet that colour isn’t natural..
Look up annato seeds, then look at double gloucester cheese dyed with flowers 😂
Another stupid comment