How Wisconsin Cheddar Cheese Gets Its Orange Color - Handmade

[@moshu10]

He has a nice sense of humor. He seems so delightful and passionate about his craft!

[@IHazCow]

can cheese grandpa adopt me?

[@IgniteEditsHD]

The only way

[@IgniteEditsHD]

The only 😅

[@IgniteEditsHD]

Wat

[@IgniteEditsHD]

And t

[@rolotony4010]

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.

[@ZacharyRosen1]

Wisconsin pride, been eating Hooks at the farmer's market since I was kid.

[@glenncurry3041]

We are so proud to be Wisconsinites and have access to the incredible cheeses made here. Hooks being one of the absolute best. World class level! One of my sons brought some 20 year for Xmas yesterday in fact! Thanks Tony!

[@ToddAndelin]

Tony is charismatic and fun in such a gentle way.

[@damondiehl5637]

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.

[@КенобиОбиВан-п6в]

Yes, I love cheese and it was nice to see its production

[@smarquardt10]

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!!!!

[@davewebster5120]

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.

[@jbsmith333]

rigged NFL football

[@sinjin6219]

It's Wisconsin. If there's a bar, cheese and a church, it's a town!!

[@agentham]

If anyone has thought about visiting the Driftless area, I'd 110% recommend it. It's a gorgeous place to call home.

[@interrobangings]

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]

We have it at a lot places.

[@interrobangings]

​@@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! 🤤

[@patrickmorales299]

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.

[@kimsmoke17]

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.

[@interrobangings]

@@kimsmoke17 The food there was fine, maybe you're eating in the wrong places?

[@Grymgar]

Hook's aged cheddar is the GOAT! I like anything beyond about 7 years but before 12 as it seems to have the exact right crystallization for me.

[@theorangegoodness]

Amazing! So much work and science! Thank you

[@JoraBrasil]

Yep, one of these with a bit of honey drizzled on top, sitting at the beach with a cold beer is heaven. Glad to see someone appreciating my country's culture. Cheers

[@mattcrittenden16]

Proud Wisconsinite here! I love this, and his passion, even after 50 years, is significant. You'd think he would be the one guy who pronounces "milk" correctly, however.

[@bodyandsoulinconstanttrans9190]

Thank you so much for another interesting great video. The cheese master seems like a really nice man with great knowledge!

[@relaxlooklisten2565]

Man, those huge orange blocks look so goooooooooood !!!!

[@RichWellner]

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!

[@rchrdjms62]

My father was from Wisconsin. I wish that I had moved up there years ago. I can get Wisconsin made cheese and most stores but not from the small cheese factories nor as great of variety. It can be shipped but it's expensive.

[@viggol375]

God bless the cheesemakers!

[@Uncleron1988]

Ok well another bucket place next summer 😊

[@---zq1cz]

I absolutely love cheese... All kinds. Yes I even eat the crap out of blue, havarti, sharp, ect! Wisconsin cheese is something else. But I'm a born Missourian & we store a MASSIVE amount of cheese here in the underground thanks to the limestone caves we got! been in one of the mass vaults of cheese & man... It's overwhelming to say the least & that's just the Springfield underground site!

[@SUBinfinit]

Hooks cheddar is so good man

[@adam_p99]

I recently drove through Cheddar and stopped off to try some authentic Cheddar cheese. It was definitely worth it.

[@KingJerbear]

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!

[@eddiemarohl5789]

There's a really good cheese/creamery in Thorp Wisconsin that you guys should check out at some point! Marieke cheese has been making waves with their Goudas!

[@sficlassic]

I grew up in Wisconsin and raised my kids here. I gave my daughter an son some 10 year. Daughter loved it, son didn't. Oh well. She now lives in North Dakota. There are 2 things I have to bring out when I visit. 1. Hooks 15 year and now the Parmesan cheese. The 15 year she doesn't share ! 2. Rocky Rococo pizza. That she will share.

[@sinjin6219]

Try Carr Valley cheese, LaValle WI. They've won lots of awards. Yum! So glad I can get such amazing cheese locally. 😃

[@AndrewRiebe]

I love Hook's Cheddar. I get it whenever I can!

[@defeatSpace]

I like how they still use annatto, it imparts a mild umami to the cheese.

[@I_Am_L_3]

Schwans used it in the ice cream as well and recently ive been making my own replica schwans homemade ice cream, but couldnt find annatto locally. What a weird spice it seems to be tho...and how it came to be used in such a way that itd be in cheddar cheese and ice cream both baffles me a bit lol

[@EffectivImmediately]

He accidentally spilled his beer in the stainless steel tank. That’s how beer cheese was invented.

[@clairestamborski7374]

On Wisconsin 👐👐👐

[@wernerhaase2632]

Das Gold des cheddars !!😊

[@tbernstein]

small but mighty. Hooks is fantastic.

[@jamesbaconreid]

thanks for the view that was really cool to see, that guy seems nice

[@grapicusdrinktus]

"The whey will be turned into fertilizer" They say that millions of gymbros cried out that day.

[@kelrune]

That was so cool to watch.

[@edwardwong654]

Looks so yummy.

[@xenonplays191]

So it's orange because of added color?

[@user-py6sy4zm1v]

My life is a lie!

[@gurunugget]

yeah, no thanks I'll go white

[@FYIiSuk]

its funny because people have been dying cheese since the 1500s

[@ace1262]

Liquid from annato seeds give it that lovely natural orange

[@RellHaiser1]

The colour is natural, from annato which is also used in South American cuisine.

[@sir.richardarmstrong3rd759]

I had some cheddar cheese that was birthed in December 1984. It was vary sharp and a little bit went a long way.

[@tomace7924]

Cheddar Makes Everything Better!!!

[@Qingeaton]

They don't call them 'Cheese Heads" for nothing.

[@snake10566]

Need to make a drive over to Mineral point!

[@RabbitsInBlack]

Love those Curds fresh at the store.

[@amochswohntet99]

before long I’ll be able to add these exquisite cheeses to grilled cheese sandwiches 🤤

[@jeffshootsstuff]

Melk? Give him the frickin' melk, Josh!

[@max7164]

I was looking for this lol

[@aimisakee867]

hahahah when I heard that... oh such a nostalgic thing. Used to live in WI back in 2000s

[@hunterstracka8717]

I live in mineral point!!! HOOKS IS #1 in the world!!!

[@beetlesquish]

I get this cheese at work. I have to shred it, crazy world.

[@BOOM-Spalding]

I like this guy

[@dekaw9138]

I can’t wait for the game Tony Hook 2

[@Capydachi]

Take a shot every time he says "melk"

[@sinjin6219]

That's the WI way to say it. I learned to say "milk" after living in Richmond VA for 5 years. Now I'm back in WI but still say "milk."

[@freighttrainsahpassing9790]

Wouldn't mind trying to work there !!!

[@AllOutNoobHater]

Definitely stay a small company. This means you make better cheeses that stay true to the recipe that everyone loves.

[@markdelao3346]

Yes Hooks is the best!!!

[@Nickys-v1z]

A nice man..very Wisconsin!!

[@TheAvgCookTX]

Ok now do a lesson on white American cheese. I wanna know what it is and why I like it so much

[@VanillaGorilla7]

Thats the worst cheese ever.

[@TheAvgCookTX]

@@VanillaGorilla7 I don't need this negativity in my life

[@jtorola]

@@TheAvgCookTXsharp white Vermont cheddar is so good. So it’s tillamook

[@TheAvgCookTX]

@jtorola I'll be looking in to that! Ty

[@VanillaGorilla7]

​@@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".

[@joaopedro-ue3xx]

Queijo coalho is a secret brazilian gem

[@troyisfilming]

Man, I LOVE CHEESE 🧀

[@austinlyles6152]

My wife is from Wisconsin. Surprised he doesn’t have the accent like most Wisconsinites.

[@setituptoblowitup]

Curds🤩🤩🤩

[@tallbrian100]

I have had the curds warm out of the vat. Super squeaky.

[@everactivedad]

Um I love cheese!

[@FreeCon01]

Fire comment

[@eddiemarohl5789]

Good stuff!

[@Jay_Wood]

The “melk”

[@jimmieburleigh9549]

What would happen if you made the cheddar with the small curds??

[@ottopartz1]

It wouldn't be cheddar! It would have a consistency like a horn colby. Smaller curds make harder cheeses since more whey drains off during the initial draining process. If you leave them a bit bigger than he was making them and don't press as hard in the molds, you can make a cheddar like cheese that gets crazy gooey when you melt it. Although I did have to give it about 6 months of aging to taste like a young cheddar.

[@jimmieburleigh9549]

@ottopartz1 thanks. I didn't realize different types and meltability boiled down to curd size.

[@balagopalr396]

Your videos are Top notch as usual and the stories you cover are inspiring, leaving us feeling wholesome Keep up the good work Team 👍👍

[@lukeyval]

the answer is FOOD COLORING

[@joanneganon7157]

Yum

[@metorphoric]

You can tell a person is from Wisconsin by how they says Wisconsin 😅 Go Packers!

[@squeevey]

Honest question, how does it age in plastic? What was used before plastic? Can something else more sustainable be used?

[@eddiemarohl5789]

some cheeses use spruce bark but cheddar in particular is packaged this way. Others use wax or a natural rind. It's hard to make a sustainable cheese like that when you got germophobes to contest with too.

[@interrobangings]

Same idea as sealing it in wax

[@squeevey]

@@interrobangings for some reason my mind blanked on wax. I know wax is expensive, but plastic just seems wasteful. I dislike that plastic costs doesn't account for its waste cost. Also... just throwing this in here ‽

[@lolowe8361]

So they are using food coloring for the color? Wow!

[@Anthony-Soprano]

Its been a while since you guys have done a video on detroits food scene. A lot has changed since the past 6 years.

[@CRUCISFIX]

I hope my last meal has some form of cheddar cheese on it man

[@TheBobHatter]

I saw an ad about cheese on this video

[@mattomalley7968]

If this is a family business. I hope his child gets off his Dairy Heir :D

[@krisconkey8165]

What is melk

[@eats128]

Can Whey be used for something edible ?!?

[@eddiemarohl5789]

you can sometimes use it as a substitute for buttermilk and whey protein has been powerdered and used for a while. Otherwise it's best to just recycle it into milk production again by fertilizing cow feed fields.

[@I_SuperHiro_I]

Shockingly, this isn’t a customer of mine! 😂

[@sabrinajnguyen]

Okay since a French person has already provided the comment I was waiting for, I want to now hear from an Italian

[@interrobangings]

Ugh, they're even worse. They have a lot of nerve, considering they stole pasta from the asians.

[@jtorola]

@@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

[@interrobangings]

​@@clementcollier8432Nah, Jamaica wins that one

[@bippityboppityboo552]

Gen Z boss and a Mini!

[@cottonO3]

Fer real. Southwest wisco will always be the best part of it. Even just south or west wisco is good. Once you go north it gets kinda lame. Weather sucks and nobody likes you around. Fine by me. Some places are just like that ya know.

[@ScreamingSicilian70]

He didn't say tomato. He said Annato.

[@aimisakee867]

did he?

[@eddiemarohl5789]

@@aimisakee867 yea annato is a common cheese coloring, completely natural and changes the flavor profile slightly

[@tazsnoop1044]

They should start a side hustle and make alcohol out of the whey

[@vandavis000]

Im eating a block cheddar from masters valley wisconsin😊

[@mattmacpherson1033]

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.

[@eddiemarohl5789]

I drive past that place every weekend great cheese

[@DudeSweet072]

Dis is da whey.

[@sinjin6219]

Old German accent. My dad didn't speak English until he learned it in 1st grade. He never could pronounce the "th" sounds correctly.

[@WaterMalone42]

This man looks like he's made of his fabulous product.

[@lossless4129]

Bro wisco cheese smacks

[@chriszamora574]

Dry goat chees from Trinidad yum yoder farms

[@jaytucker4338]

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

[@MissMyMusicAddiction]

wow, 15 seconds is all it takes?

[@codymccann4268]

Why does ph stall?

[@plasticwrap]

What the hell is this comment section? 😂

[@eddiemarohl5789]

a combination of speech nerds, wisconsinites, and pretentious europeans that aren't aware that Wisconsin has beat them out for years.

[@eddiemarohl5789]

and also cheese puns

[@dotMSOffice]

Like one song from the band Dos Gringos says "And did you know Wisconsin was famous for cheese?"

[@ALucaRD807]

tl;dr: they add food coloring

[@MrSetigod]

Cheeses Christ!)

[@pabo8080]

I'd rather just have white cheese without added color

[@RubbleRabble]

Melk

[@mikeoxsbigg1]

Wish I owned a cave...

[@DeusUsus]

Melk! Nice video though.

[@Siryn]

I know what milk is... but... WTH is "Malk"