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.
Carr Valley's Mild Cheddar Cheese is handcrafted in LaValle, Wisconsin plant in small vats by cheesemakers with more than 100 years experience. This cheddar cheese is 3 months old and will have a mild creamy texture. Great melting ability.
A native Wisconsin sheep milk blue cheese, aged four months for intense “bleu” flavor.
This creamy cheese has a distinct blue flavor. Made of fresh milk of pasture grazed goats.
Creamy, firm, dutch style firm cheese whose nutty flavor increases as it aged.
A triple cream cheese that is buttery and melts in your mouth.
Creamy goat cheddar that is then aged for 6 months.
Sid's take on the famous French cheese Morbier. A layer of sheep's milk cheese and a layer of goat's milk cheese seperated by a layer of grapevine ash. A delicate and rustic flavor.