What it is: A cheese made from cow’s milk, aged for 15 years in a 38-degree cooler at the Hook’s Cheese Company factory in Mineral Point. The taste is sharp, but also creamy.
As cheddar cheese ages, it develops a “crunch” – the calcium lactate crystals that form over time into crunchy little pieces. Well-aged cheeses have the crystal-like crunch, the 15-year cheddar is loaded with it.
“It’s a bigger flavor, but it’s a creamy flavor as it hits your palate,” said Sara Hill, a cheese educator for the Wisconsin Milk Marketing Board.
To read the rest of the story, please go to: Wisconsin State Journal
