Second batch of 15-year-old Cheddar going on sale

[chris_]

Two months ago he accomplished the rare feat of coaxing Cheddar to mature for a full 15 years. Now a prizewinning Wisconsin cheesemaker is preparing to sell a second batch of similarly aged cheese, and the orders are already pouring in.

Tony Hook, co-owner of Hook's Cheese Co. in Mineral Point, previously made 1,200 pounds of the special Cheddar. Even at $50 per pound, it sold out in two weeks in December.

A new batch is nearing completion and will be shipped to a handful of stores Feb. 22. This batch is 1,600 pounds, and pre-orders have already locked up about 75 percent of that.

http://www.thecountrytoda...rmnews.asp?id=BMKEOQ3V12R

I would really, really like to try some.  Sounds tasty, but I'm not paying $50 to find out.

[Lacarnut]

I might pay 50 dollars a pound for f.m. steaks but not cheese.

[chris_]

I'm not a huge fan of 'filet mignon'.  I like a good marbled cut like ribeye with some fat -- I'd love to try a good dry-aged steak, but they don't do that kind of thing around here.  If I was going to spend $50 on anything, it would be some quality waygu.

[FGL]

2,800 pounds
X   50 a pound
$140,000


Cool. But 15 years.

[Celtic Rose]

2,800 pounds
X   50 a pound
$140,000


Cool. But 15 years.

It looks like he has been preparing it for 15 years though, so if he has 1,200 or so pounds ready every few months, he'll be doing quite well for himself.

[FGL]

It looks like he has been preparing it for 15 years though, so if he has 1,200 or so pounds ready every few months, he'll be doing quite well for himself.

yes

[asdf2231]

I get 10 year old chedder all the time. Crumbled up in ground sirloin and seared on the grill?  Heaven.