Our expert's weekly look at the world of cheese.
Those mourning the loss of their beloved, stinky French Roquefort (which just saw a hefty tariff bump) will delight in this wallet-friendly blue from the good old U.S. of A.
Mineral Point (Wis.)'s own Tilston Point is not the most attractive hunk of cheese we've ever seen, with a yellow-orange hue and blue veins that lend it the appearance of a past-its-prime cheddar. For its unctuous flavor, though, it's worth it: Tilston Point features the complex, luscious texture of its French counterpart along with the earthiness of a Stilton. Its refined flavors range from sweet to mineral-like and linger on the palate. Tasting this fromage is like getting stuck to a bench, enraptured, in front of Monet's water lilies. (OK, maybe we're getting a little carried away. Long story short: It rules.)
Hook's Cheese Company's Tony Hook and wife Julie have been handcrafting cheese including cheddar, Colby and Monterey Jack for more than 30 years. In 1997, they began perfecting a series of blue cheeses and in 2004 created Tilston Point, their sole washed-rind cow's milk blue, aging it for 10 months to a year. The company gets all of its milk from family-owned small local dairy farms boasting anywhere from 11 to 50 cows.
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