The Evolution of Cheddar: From One to 20 Years

When: 
Tuesday, January 26, 2021 - 6:30pm to 7:30pm
Where: 
Online

For adults held via Zoom. Limit to 75 participants. Registration is full. Please email kripley@oregonlibrary.org to join the waitlist.

No cheese defines Wisconsin better than Cheddar. Of the state's 127 cheese factories, more than half craft Cheddar, pumping out 560 million pounds of this signature variety. But one only company in the United States: Hook's Cheese in Mineral Point, Wisconsin, traditionally produces Cheddar in 40-pound blocks with the sole purpose of aging it for decades. At this class, sponsored and led by Jeanne Carpenter, owner of Firefly Coffeehouse & Artisan Cheese, you'll taste two Hook's Cheddars: 1-Year Cheddar and the ultimate 20-Year Cheddar, released only twice in the company's history for $209/pound. Jeanne will explain how Cheddar got its name, how it's made, and why different ages carry different flavor profiles. 

One week before the event, those who register will receive instructions for picking up cheese on January 25 or January 26 and the link for the Zoom meeting. 

If you have questions or need special accommodations at events contact Kara at kripley@oregonlibrary.org.

Photo credit: Dairy Farmers of Wisconsin

cheddar cheese credit: Dairy Farmers of Wisconsin