La Valle, Wisconsin
Sid Cook of Carr Valley Cheese is Wisconsin’s most award-winning cheesemaker. A master cheesemaker who received his license to make cheese at the age of 16, Cook is credited with creating over 50 original cheese varieties. Carr Valley sources milk from 40 different dairy farms located within 20 miles of their plant, sheep’s milk from a single farm, and goat’s milk from an 8-farm co-op near Green Bay.
The “Best Cheese in America” winner at the 2004 American Cheese Society competition, Casa Bolo is a three milk blend utilizing the highest quality Wisconsin milk. The cheeses are hand formed into a three pound ball and aged for 24 months. The final product resembles a fine parmigianno — densely packed paste with hazelnut and almond aromas and a creamy caramel finish.
Q2500010 · Pasteurized Cow, Goat and Sheep’s Milk · Firm · Ball · 3 lb.
Carr Valley’s versatility is demonstrated by their ability to execute classic cheese styles alongside their original creations. Fontina originates in the Italian Alps but is now made all over the world. Carr Valley’s version is dipped in red wax, as is often seen in Holland.
Q2500070 · Pasteurized Cow’s Milk · Firm · Wheel · 10 lb.
Q2500090 · Yellow · 5 lb.
Q2500080 · White · 5 lb.
Ba Ba Blue
Q2500235 · Pasteurized Goat's Milk · 5 lb.
Q2500225 · Billy Blue · 5 lb.
Q2500240 · Pasteurized Cow's Milk · 5 lb.
Q2500190 · 10 lb.
Snow White Cheddar
Q2500160 · Snow White Cheddar · 10 lb.