Frequently Asked Questions

To order cheese please email your full name and desired shipping address to us at hookscheese@gmail.com . We can then send you a current price list and provide an estimate for shipping cost. 

We are not currently set up to accept online orders. However, we are happy to take your order via  email.

If you are interested in placing an order, please email us for a current price list.

At this time all cheese is shipped via UPS and the team selects the most economical shipment method without compromising the product. During the warmer months cheese must be shipped overnight.

Shipping costs are based on weight and the shipper’s destination. 

Yes, the overall weight of cheese in an order must be at least 5 pounds (any variety) of cheese.  

The cow’s milk comes from farms in the local Mineral Point area. Hook’s works directly with these farmers to guarantee they receive a fair price for the milk and ensure high-quality product. All of the sheep milk is sourced from Hidden Springs Creamery in Westby, WI and the goat milk comes from LaClare Family Creamery in Malone, WI. 

Yes. We have contracts with all of the dairy producers that certify their milk is free of growth hormones. 

There are two type of cheese crystals that can form in a cheese: Calcium Lactate and Tyrosine. Calcium lactate is often found on aged cheddars. As the cheese ages the cultures break down the lactose, producing lactic acid, and when the concentration of lactic acid reaches a certain point, it binds with calcium to produce calcium lactate which eventually crystalizes. 

Tyrosine, an amino acid, is generally found in Italian, Danish, and Swiss-style cheeses and a result of protein breakdown as the cheese ages. It appears as little hard crystals spread throughout the cheese. 

Both calcium lactate and tyrosine crystals are edible. The Hook’s team often refers to them as “delicious crunchies”.

Annatto, a natural ingredient from the annatto seed, is used to color the cheese and does not impart any flavor. We offer a variety of “white” and “yellow” cheese.

Curd is the last step in the cheddar making process. At this point the curd is typically pressed into a block to make cheese, however when you skip the pressing stage you are left with fresh curd.

The characteristic “squeak” one hears when eating a cheese curd is the result of your teeth rubbing against a meshwork of protein strands. Young cheese is not acidic and has a strong protein and calcium network. As it ages, the cultures break down these protein networks, increasing the acidity and thereby making the squeak disappear. The squeak name is often called a "stutter step".

Yes. Gluten, or ingredients containing gluten are not included in any of the Hook’s cheeses. 

All of our cheeses contain rennet, however it is microbial, and not from animals.

If you are planning on keeping your cheese for longer than 3-4 weeks, once opened, remove the cheese from its original packaging and wrap in parchment or wax paper. Then place in a sealed container or bag in the fridge.

Younger cheeses generally do not keep as well as aged cheeses since surface moisture will make a cheese mold faster. Each cheese will keep for a different amount of time and the key to longevity is proper storage. 

As a general rule, we do not recommend freezing cheese. However, there are some exceptions. Blue cheese can be frozen without too much loss of texture and flavor. Please do not freeze any aged cheddars.