Cheesemonger Tip
Hook’s cheddars are aged in cave-like ripening rooms, creating the ideal atmosphere for affinage, which enhances their earthy, complex flavors. “I taste-test each batch a couple of times a year to ensure the cheese is developing like we want,” Tony adds. “I want the cheese to have a true cheddar flavor, but not off-flavors like bitterness. The cheeses become more acidic as they age from one to five years. After five years, they start smoothing out.”