Bon Bouche

A Good Mouthful…of Cheese

Eat This: Tilston Point

Uh oh. Move over, Mike, because I have a new love: Hook’s Cheese Tilston Point Blue.

No, no. Luckily, my man is a blue lover too, so this is a friend that we can share. Okay, this is coming out creepier than I’d imagined. Let’s get to the cheese!

Hook’s Cheese – Tilston Point Blue (Pasteurized Cow’s Milk Blue from Mineral Point, WI)


Last night, I had the extreme pleasure of working a two hour “trial shift” at Mission Cheese, a delightful cheese shop/restaurant/bar that also happens to be my neighbor.  Everything was great: The staff, the customers, and especially the cheese. As I “studied” the menu the night before, I kept getting stuck on the Midwest Cheese Flight, which featured (at that time, the cheese flights are always changing): Zingerman’s Detroit St. Brick, Wisconsin Sheep Dairy Cooperative’s Dante, and Hook’s Tilston Point Blue. I had never tried any of these 3 cheeses, and they all sounded amazing.

Well, now that I have tried these 3 cheeses, I can confirm that they all taste amazing, too.  So why the extra love for Tilston Point? If you’ve read this blog before, you know that I’m not, traditionally, a blue fan. But you guys? I think I might not be able to say that anymore. That’s how much this cheese rocked my world.

Hook’s Cheese Company’s Tony Hook and wife Julie have been handcrafting cheese like 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, which is super-aged for 10 months to a year.  Tilston Point is made in the style of an English blue (the name is, in fact, an anagram of Stilton), but there are many ways in which this cheese differs from its namesake. This cheese is denser, and it’s washed with B. linens, surface bacteria created by whatever is used to wash the cheese (Hook’s keeps their recipe secret). Bacteria? Yum! That bacteria is also responsible for orange coloring on and around the rind, as well as Tilston’s somewhat stinky aroma (to me, the smell is mild, but I could see someone more sensitive feeling differently).

So how does it taste? I guess if I just said “incredible” that wouldn’t really be helpful. Tilston Point has the complex and luscious texture of French Roquefort, but tastes different. It’s rich & earthy, like Stilton, with some sweetness and minerality that lingers on your tongue. Spicy? Not at all, and that’s why I like it!

Added bonus: At approximately $12/lb., it’s very affordable! A little goes a long way…if you can find it.


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One thought on “Eat This: Tilston Point

  1. Pingback: Bonnie Blue? « Bon Bouche

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