{"id":32501,"date":"2017-12-13T08:00:39","date_gmt":"2017-12-13T13:00:39","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=32501"},"modified":"2017-12-01T12:21:56","modified_gmt":"2017-12-01T17:21:56","slug":"cheese-day-hooligan","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-day-hooligan\/","title":{"rendered":"Cheese Of The Day: Hooligan"},"content":{"rendered":"

\"\"<\/a><\/h2>\n
\n

Hooligan
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|HOO-lih-gun<\/span>|<\/p>\n

For Washie Wednesday, you lovers of funk, we\u2019ve got this meaty stinker: Cato Corner <\/span>Hooligan<\/span><\/a>, an ultra-ripe washed rind. What starts as grassy, vegetal semi-soft cheese becomes more assertive and accentuated as it ages. The resulting wheel is not for those with sensitive noses, but it will surely please fans of complexity. Hooligan\u2019s interior is plump, with a high moisture content when the cheese is young, and tends to become softer just under the rind, giving way to gooey goodness. <\/span><\/p>\n

The mother-and-son cheesemaking team at Connecticut\u2019s <\/span>Cato Corner<\/span><\/a> use raw milk from the farm\u2019s own Jersey cows to make these small-batch wheels. For that alluring funk, Hooligan undergoes a 60-75 day aging period, during which wheels are bathed twice a week in a brine solution. Washing encourages the growth of that pungent bright orange rind via surface-ripening bacterias and yeasts.<\/span><\/p>\n

For an irresistible cheese toast, melt a wedge onto cranberry walnut bread\u2014the pop of tartness and texture will provide nice balance. On a cheese plate, go for some sweetness; serve with hot pepper jelly, honey, and caramelized pecans. To sip, try a sweet white or Belgian-style ale.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Fans of funky cheese will dig this little stinker: Cato Corner Hooligan, an ultra-ripe washed rind. This semi-soft cheese becomes more assertive as it ages.<\/p>\n","protected":false},"author":11,"featured_media":32502,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[15],"tags":[1995,1996,775,774],"coauthors":[842],"class_list":["post-32501","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-iq","tag-cato-corner-farm","tag-hooligan","tag-stinky-cheese","tag-washed-rind"],"acf":[],"yoast_head":"\nCheese Of The Day: Hooligan - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-day-hooligan\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cheese Of The Day: Hooligan\" \/>\n<meta property=\"og:description\" content=\"Fans of funky cheese will dig this little stinker: Cato Corner Hooligan, an ultra-ripe washed rind. 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