Hoop cheese is a classic Southern delicacy, known for its mild flavor and creamy texture. Made by pressing curds into a round mold, or “hoop,” it’s a staple in many traditional Southern dishes.
What is Hoop Cheese?
Hoop cheese is a simple, fresh cow’s milk cheese made by pressing curds to remove whey, resulting in a firm yet creamy texture. It’s traditionally molded in a hoop, giving it its distinctive shape. Often coated in red wax, hoop cheese has a short shelf life and is best enjoyed fresh.
Cooking with Hoop Cheese
Hoop cheese is versatile and can be used in various dishes:
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Hoop Cheese Toast: Melt slices of hoop cheese on toast for a quick, comforting snack.
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Macaroni and Hoop Cheese: Combine cooked macaroni with melted hoop cheese and evaporated milk for a creamy, nostalgic dish.
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Hoop Cheese Biscuits: Bake fluffy biscuits with chunks of hoop cheese inside for a delightful surprise.
Where to Find Hoop Cheese
While hoop cheese is less common today, you can still find it at select Southern markets and specialty stores. Look for the distinctive red wax coating when shopping.
Embrace the rich flavors of the South by incorporating hoop cheese into your cooking. Its unique taste and texture bring a touch of tradition to any meal.
Here’s a traditional Southern Hoop Cheese recipe — simple, rustic, and rooted in old-school cheesemaking. Hoop cheese is known for its clean, mild flavor and firm texture, often served sliced, melted, or baked into biscuits and casseroles.
Homemade Hoop Cheese Recipe (Traditional Style)
Yields: ~1½ lbs of cheese
Time: ~1.5–2 hours (plus pressing time)
Difficulty: Moderate (no aging required)
Ingredients:
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1 gallon whole milk (non-UHT, preferably raw or low-temp pasteurized)
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¼ tsp liquid rennet (or use rennet tablets per package instructions)
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¼ cup white vinegar or lemon juice
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1 tsp salt
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Cheesecloth and a hoop mold (or improvise with a small colander or ring mold)
? Instructions:
1. Warm the Milk
In a large pot, slowly heat the milk to 185°F, stirring gently to avoid scalding.
2. Coagulate the Milk
Once heated, remove from heat. Stir in the vinegar or lemon juice. The curds should begin to separate from the whey. Let it sit for 15–20 minutes.
3. Add Rennet (Optional for Firmer Cheese)
Add diluted rennet to firm up the curds further. Stir gently and allow to rest for another 10 minutes.
4. Strain the Curds
Line a colander or hoop mold with cheesecloth. Carefully ladle the curds into it, letting the whey drain off. Sprinkle salt over the curds in layers as you go.
5. Press the Cheese
Fold the cloth over the top and place a flat plate or lid over the curds. Add weight (a clean brick, a water jug, or a small cast-iron pan). Press for 4–8 hours, depending on desired firmness.
6. Unwrap & Store
Remove from the press, unwrap, and refrigerate. Use within 7–10 days for best flavor.
Tips:
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Add chopped herbs, pepper flakes, or garlic for a flavored hoop cheese twist.
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Hoop cheese melts beautifully—perfect for toast, grits, mac & cheese, or even burgers.
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