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Cato Corner Hooligan (Connecticut Raw Cow's Milk Cheese)

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At Cato Corner Farm in Colchester, Connecticut, the mother-son team of Elizabeth MacAlister and Mark Gillman has been making cheese from the milk of their 40 Jersey cows since 1997.  Their cheeses tend to present clean, yet hearty milk flavors that we like to smear on brown bread and wash down with equally hearty beer.   

Hooligan has an easy-going, mellow interior and a salty, stinky rind.  This yin-yang of flavors comes together to make a pungent, full bodied cheese that is always a customer favorite.  As Hooligan is aged, it is periodically washed with a brine  solution that keeps the surface moist, which in turn attracts the bacteria which gives the cheese its distinct aroma and orange colored rind.  With notes of grass and walnuts on top of an underlying sweetness, Hooligan is at once delicate and beefy. 

Hooligan has been selected by both Saveur magazine and Slow Food USA as one of the top American cheeses!
For more information on Cato Corner, please visit
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Region Connecticut
Country of Origin United States
Producer Cato Corner Farm
Cheese Type Washed Rind
Type of Milk Cow
Flavor Profile Stinky
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Serving and Caring for your cheese

Caring for Your Cheese

How much cheese should I buy?

We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.

How should I serve my cheese?

You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.

Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.

Can I eat the rind?

Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.

What do I do about the mold on my cheese?

Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.

How do I store my cheese?

Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.

How do I wrap my cheese?

Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).


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