Hoop cheese boasts a simple, uncomplicated, mild flavor worthy of admiration, often self-described as cheddar-like. It's a staple food of the South that deserves recognition.
Often seen in local shops, hoop cheese remains regionally confined due to specific technique requirements for its production and a notably short shelf life.
Growing up, I enjoyed hoop cheese on white bread, and despite learning about many cheeses in culinary school, nothing compares to the nostalgic taste of hoop cheese.
Making hoop cheese involves heating raw cow's milk, adding rennet to cause curdling, and pressing curds in molds lined with cheesecloth. This process limits its distribution.
[
Collection
]
[
|
...
]