Original Blue

This rindless, Danish-style blue is the first blue cheese produced by Tony and Julie Hook in 1997. Making cheese since 1976, both thought it might be fun to try something different. Fascinated by the science and craftsmanship that makes the different types and styles of blue cheese possible, the Hook’s dove in to see what was possible. The result is a buttery, melt-on-your-tongue texture with bold yet balanced flavour.

It’s no surprise that the Hook’s took on this adventure. Tony studied cheesemaking with Bill Ienatsch, a legendary Wisconsin maker of Swiss and Cheddar, while Julie, Tony’s wife, took the World Championship for her Colby in 1982. Many years and many awards later, including 41+ for their seven types of blue cheese, they work with many of the same farms they started with in 1976, all withing a four-mile radius of the cheese plant and none with more than 50 cows.

The buttery, melt-on-your-tongue texture and pungent yet fruity, black pepper flavours of this salty blue end on a sweet note. Semi-soft, dense, and crumbly, its off-white paste is perfectly riddled with blue green mould.

Try Original Blue with candied pineapple, pickled sweet cherries, candied bacon, dark honey, or apple cide caramels. Sip an ice wine, tequila añejo, or a drinking chocolate alongside.