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5.29.15_Hook's_20_Year_Cheddar
- 1. Reprinted with permissionfrom the May 29, 2015, edition of CHEESE MARKET NEWS® © Copyright 2015 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 8 CHEESE MARKET NEWS® — May 29, 2015 For more information please visit www.udyone.com NEWS/BUSINESS WE SERVICE THE GLOBEwith quality scientific equipment manufactured by us at our Colorado facility and select products by other manufacturers. All products and equipment come with a full manufacturer’s warranty and are backed by the knowledgeable personnel at UDY Corporation. Proven Technology Since 1960 • Direct Protein Readout (%) • High Correlation with Kjeldahl, Combustion 99+% • Quick & Easy Operation • Affordable • Precise, Accurate and Reproducible • Customized to Your Needs & Budget • Applicable to Cheese, Dairy & Many Commodities UDY Corporation 201 Rome Ct., Ft. Collins, CO 80524 PH: 970.482.2060 FAX: 970.482.2067 EMAIL: bill@udyonecom WEB: www.udyone.com UDY Corporation also has the expertise to assist you with all of your project needs and a complete fabrication shop is at your service. When you select UDY you get price, product and experience! EVENTS MILWAUKEE — The Netherlands Office for Science and Technology, the Netherlands Consulate General in ChicagoandtheUniversityofWisconsin- WhitewaterInstituteforWaterBusiness areholdingajointworkshoponresource recovery June 25 at the Miller Coors Brewery in Milwaukee. The organizations invite stakehold- ersfromthecheese,dairyandotherin- dustriestolearnfromoneanother’sap- proachesandbestpracticesinresource recovery, and discuss key technology challenges and other issues that need to be resolved by further collaboration. The Resource Recovery from Ef- fluent Workshop will enable research- ers, government, and the cheese and wastewater treatment sectors from Wisconsin and the Netherlands to showcase their solutions for phospho- rus, surface water quality and stricter effluent regulations. SpeakersfromWisconsin,theNeth- erlands and Arizona include Russel Rasmussen, Wisconsin Department of Natural Resources; Kevin Shafer, Milwaukee Metropolitan Sewerage District; Steve Reusser, Madison Met- ropolitan Sewerage District; Ben Benninghoff, Wisconsin Department of Natural Resources; Tom Bachmann, Symbiont; Tom Ludy, Green Whey ; Wouter de Buck, Netherlands Nutrient Platform; Oscar Schoumans, Wagenin- gen University and Research; Yede van der Kooij, Water Authority Friesland; Kees Roest, KWR Watercycle Research Institute; Professor Bruce Rittmann, ArizonaStateUniversity;andProfessor Peter de Jong, NIZO Food Research. Checkinbeginsat8:30a.m.June25. Theworkshopwillbeheld9a.m.to4:15 p.m. and includes lunch. A networking receptionwithcomplimentaryrefresh- mentsandappetizerswillbeheldatthe conclusion of the workshop. Theworkshopisfree,butregistration is required by June 23 and can be com- pletedonlineathttps://www.eventbrite. com/e/resource-recovery-from-effluent- workshop-registration-17072171324. For more information or to view the program, visit http://www.the-neth- erlands.org/news/2015/05/effluent- resource-recovery.html or email the Netherlands Office for Science and Technology at nost@nost.org. CMN Resource recovery workshop to be June 25 WASHINGTON — The International Dairy Foods Association (IDFA) now isacceptingentriesforitsInnovations Awards. Created in 2011, the awards recognize excellence in product and service innovation and technology in the dairy industry. The Innovations Awards are open to all companies, and winnerswillbeannouncedatthe2015 International Dairy Show, Sept. 15-18, at McCormick Place in Chicago. “The Innovations Awards offer a greatwayforexhibitorstobringtheir new products and services to the at- tention of the dairy industry,” says Robin Cornelison, IDFA trade show director. “This is the third Innova- tion Awards competition, and we are thrilled to see all of the innovative products and services when they are submitted and displayed at the Dairy Show.” Awardwinnerswillbeselectedinthe categoriesoffoodsafety,ingredient/fla- voring/seasoning/additive, packaging, processing,sustainability,andattendee choice award. IDFAsayswinningentrieswillexem- plify one or more of the following quali- ties:substantialachievementinpriceor performance;significantadvancement IDFA seeks entries for Innovations Awards in a technology or its application; or innovative design. To qualify, the submissions must be products or services that have been or will be introduced to the market from Nov. 4, 2013, through Sept. 18, 2015. The online submission deadline is July 17, 2015. Posters featuring submissions will beondisplayintheInternationalDairy Showexhibithall.IDFAstaffmembers, industry professionals and readers of Dairy Foods magazine, the Innova- tions Awards co-sponsor, will judge the submissions. IDFA will notify finalists in all categories except the attendee choiceawardonorbeforeJuly31,2015. Votingfortheattendeechoiceaward willtakeplaceduringtheInternational Dairy Show and will end at noon on Sept. 17, 2015. All award winners will be announced Sept. 18, 2015, from the International Dairy Show iDairyShow TheaterintheNorthHallofMcCormick Place. The online submission form is available at http://dairyshow.com/in- formation-center/innovations-awards. For more information, visit www. dairyshow.com, or contact Cornelison at rcornelison@idfa.org. CMN By Chelsey Dequaine MADISON, Wis. — Instead of finish- ing their seven-course dinner with a piece of pie or cake, the 70 attendees at L’Etoile Restaurant May 27 finished with applause after three James Beard Award-winning chefs brought out the final course and the reason for the event: Hook’s Cheese Co.’s 20-year Cheddar. Served at room temperature Hook’s releases 20-year Cheddar, donates $40,000 to UW-Madison Dairy Plant/CDR Building Project on its own, Tony Hook, owner, says the cheese “melted in your mouth.” Hook and his wife Julie received more applause when they donated half the proceeds from the 20-year Ched- dar — $40,000 — to the University of Wisconsin-Madison’s Babcock Hall renovation and Center for Dairy Re- search (CDR) addition project. Whilemostattendeeswouldpickthe 20-year Cheddar, Hook says his favorite part of the night was seeing everyone who attended. “It seemed everyone enjoyed the night,” he says. “It was incredible. It’s veryhumbling,butitisn’tjustme.There’s a lot that goes into aging a 20-year.” The Hooks decided two years ago that they would donate half of the proceeds from the 20-year Cheddar to the $33-million UW-Madison project. extra-agedcheesewitha15-yearCheddar in 2009. In 2010, the company released two 15-year Cheddar batches. Eleven 40-pound blocks from a batch released early that year were set aside to age 20 years. “Some asked me if I would do a 17-year, but I said a 20-year is more impressive,” Hook says. When he began making cheeses in 1970 as a cheesemaker’s apprentice, Hook didn’t age Cheddar beyond 10- 12 months. When he and Julie bought Hook’s Cheese Co. in 1987, they had more room for aging. “It’smainlyfortheflavor,”Hooksays. “A20-yearCheddarisrare.Onceitgets past 3-5 years, the Cheddar gets more calcium lactate crystals developing in and on the surface of the cheese. Some ofthe40-poundblockshadcrystalsone- eighth of an inch thick on the outside.” Hook’sCheeseCo.produces60types of cheeses, but Hook chose Cheddar becausehe’sbeenmakingitthelongest, andsaysit’sthebesttoagefora20-year. But how can you try some of the $210-per-poundCheddaryourself?Hook says after pre-sales 20 pounds are left, and there’s a growing wait list. After factory sales May 29, he anticipates sellingwhatremainsattheDaneCounty Farmer’s Market May 30. More Hook’s Cheese Co. aged Ched- dar can be found every November and December. Hook says the company continues to offer a 15-year Cheddar, butatthispoint,itisn’tplanningtohold some for another 20-year batch. CMN “Some asked me if I would do a 17-year, but I said a 20-year is more impressive.” Tony Hook HOOK’S CHEESE CO. “We donated a little bit, but there are others who donated a lot more,” Hook says. Currently, UW-Madison has raised $17 million in private funds in ad- dition to $16 million from the state. Deb Wendorf Boyke, senior outreach specialist, CDR, says ground breaking on its addition will be in spring 2016, with completion in 2018. “Thedairyindustryhasbeenourlife, and we’ve done well by it,” Hook says. “We want others to do well, too. It puts the cheese and dairy industry another step forward.” Hook’s Cheese Co. began releasing