College sweethearts, Tony and Julie Hook, have been making cheese since 1976 in the hills of Mineral Point, Wisconsin. Their artisanal cheese is made with milk sourced from local farms and is eventually aged in curing caves. Enjoy on a charcuterie board with a baguette or crackers, salami or prosciutto, jams and fruit chutneys, apple slices, roasted nuts, cornichons, honey, and chocolate. Taste: Rich and complex with crunchy calcium crystals. Pairings: Cabernet Sauvignon, Syrah, Pinot Noir, Chardonnay; Amber Ale, IPA, Stout or Porter; Port, Bourbon or Scotch; Hard Cider. Made with pasteurized cow's milk and microbial rennet.