Carr Valley Consumer Catalog

PRODUCT CATALOG

800.462.7258

CARRVALLEYCHEESE . COM

“When I first began making cheese in my parent’s small cheese factory in Plain, WI, I could have never imagined I would still be doing it all these years later! But, as my father liked to joke, I ‘just didn’t know any better.’” - Sid

C

heesemaking has been a part of my life for as long as I can remember. Our house was connected to the plant, so I could walk out our kitchen door and enter the factory. I loved it. I would go into the plant and ride my trike around the vats. But as soon as I could stand on a bucket, I was helping. Pretty soon, I was making my own vats of cheese, got my cheesemaking license at sixteen, and never looked back.

Something that sets us apart is our connection to the community,

our farmers, and our employees.

Some cheesemakers working for us worked at Carr Valley when I bought the plant in the 80s.

That type of experience and their stories connect past and present generations of cheesemakers.

It’s invaluable – we can teach the science and cheesemaking steps, but the passion comes with the history. Walking into our factories is like stepping back into a time machine. We manufacture the artisan way, with traditional open vats, and use a unique combination of art and

science to craft cheeses that have never existed before—American Originals.

Over the years, our five manufacturing facilities and seven stores have operated and served our local communities, and now we love to share our little slice of Wisconsin across the country.

Thank you for being here, learning more about Carr Valley and supporting Wisconsin cheese.

We welcome you to

Taste our Story!

STORE LOCATIONS 1 La Valle Factory Store

5 Wisconsin Dells Retail Store

2 Fennimore Factory Store

6 Sauk City Retail Store

3 Mauston Factory Store

7 Mazomanie Retail Store

S3757 County Road G, La Valle, WI 53941 1675 Lincoln Avenue, Fennimore, WI 53809 1042 East State Street, Mauston, WI 53948

4 Mauston Retail Store

1006 Gateway Ave, Mauston, WI 53948

420 Broadway, Wisconsin Dells, WI 53965 807 Phillips Blvd, Sauk City, WI 53583 428 Wall Street, Mazomanie, WI 53560

C A L L US AT

1-800-462-7258

MASTER

CHEESEMAKERS

Carr Valley’s passion f or cheesemaking excellence runs deep

W

e are dedicated to crafting the highest quality artisan and specialty cheeses. Enjoy our specialty cheeses and butters made with fresh cow, goat, and sheep milk. Our skilled cheesemakers produce over 80 award-winning cheeses that range from traditional classics to American Originals.

We utilize several affinage techniques to finish our unique varieties that range from waxing, smearing, drycuring and open-air cave aging.

1883: Ed Lepley started making cheese at the Spring Dale cheese factory north of Viola, WI. 1887: Ed’s brother Simon had three children, Lee, Sarah and Alice, that were cheese makers. to Sarah, Sid’s grandmother and her husband Frank made cheese south of West Lima, WI. 1960 1944: Sam and Merna, Sid’s Parents, purchased the Irish Valley cheese factory near Plain, WI, where Sid grew up making cheese alongside his dad. Sam and Merna worked with her brothers for 2 years to learn the cheese business.

1968: Sid passed his cheese makers test and received a Wisconsin Cheese Makers License.

1977: Sid purchased the Irish Valley cheese factory with his brother Monte and they made cheese there for nine years.

1986: Sid began his solo venture into the business with the purchase of Carr Valley Cheese.

1988: The Portage, WI warehouse was purchased for distribution.

1991: The Mauston, WI plant was purchased and renovated, and the store was opened.

In the past 20 years alone, Carr Valley Cheese® has won more than 850 top awards in U.S. and international competitions. Many of these have been won by Carr Valley’s one-of-akind A merican Originals – artisan cheeses you won’t find made anywhere else in the world.

1993: The first cheese to be made in the renovated Mauston plant was Gouda, and Sid started his quest in making American Originals.

For more than 125 years, our family has built the business on a unique blend of old-world craftsmanship and cheesemaking innovation. We think it’s a delicious combination that you’re going to love!

2006: The Middelton, WI and Wisconsin Dells, WI stores opened.

Discover the flavor of Award Winning Cheeses from the heart of America’s Dairyland.

2022: The Mauston plant received a new addition to increase brine capacity.

1996: The Sauk City store opened.

2002: Sid entered his first cheese competition, American Cheese Society in Washington D.C., and was successful in winning twelve awards, the most single awards by a competitor.

2005: The cheese factory in Fennimore, WI joined the Carr Valley lineup, and the Fennimore store reopened as a Carr Valley store.

2007: The Mauston II store opened.

2011: A blue cheese factory in Linden, WI was purchased to round out the production capabilities of Carr Valley.

2012: The Mazomanie, WI store opened.

NOW: Carr Valley is still creating new cheeses and continuing on with our award winning products and passion for cheesemaking excellence.

I

n Wisconsin, we take our cheese seriously and nothing proves that more than the Wisconsin Master Cheesemakers Program. Over 100 years ago, the first Wisconsin Dairy Short Course was taught, which has since developed into a world renowned training program. Wisconsin Master Cheesemakers are the crème de la crème of cheese making elites who use experience and technical expertise to create the best cheese in the world.

Administered by the Center for Dairy Research at the University of Wisconsin, the certification process is no joke, one must already have been a licensed cheesemaker for a minimum of 10 years, practicing in a Quality Assured facility before acceptance into the program. Once accepted, candidates choose a cheese variety they have made a minimum of five year to specialize prior to beginning the three year program. Only after these many years of experience, courses, product evaluation, apprenticeship and rigorous final exam are completed is a cheesemaker allowed to use the coveted Master’s Mark on Wisconsin cheese products.

Carr Valley is extremely proud to have the Master’s Mark on over 40 cheese varieties!

SID COOK Sid Cook is the owner of Carr Valley Cheese. He is a fourth generation Master Cheesemaker and presides over the company’s four plants in south central Wisconsin. Since 1883, the Cook family has built their business with a unique blend of Old World craftsmanship and creative cheesemaking innovations. Sid’s one-of-a-kind American Originals have won more than 850 top awards, both in the U.S. and in international competitions.

MASTER CERTIFIED FOR:

• Cheddar • Fontina • Gran Canaria® • Mobay®

BOB KOENIG Bob doesn’t come from a cheesemaking family, but childhood visits to Carr Valley Cheese, where his grandmother worked in the office, fueled his interest in the industry. “The sights and the smells of the plant really stuck with me,” he says. Bob eventually went to work for Carr Valley, and soon after, became a licensed cheesemaker. Today, a big focus for him is employee training and continuous improvement initiatives. Bob earned his Master certification in 2016.

MASTER CERTIFIED FOR:

• Fontina • gouda

OUR FARMS

O

ur commitment to quality products and sustainable business practices starts at the source. We are proud to say that our milk has been sourced from small farms for generations.

Our long-standing relationship with these farms is a testament to the quality of the milk and the dedication of our suppliers. We take great pride in using the freshest and most nutritious milk for our customers.

Wisconsin farmers have perfected the art of creating unique flavors in their products by allowing their animals to graze on the terroir. This type of grazing provides the animals with a variety of different plants and grasses, resulting in a complex and delicious flavor profile. We are so lucky to have access to these unique Wisconsin flavors to make award-winning cheeses.

Our number one goal is to provide consumers with the finest products, and as Sid always says, “you can’t make high-quality cheese without high-quality milk!”

All Natural 4 rBST-Free 4 Local 4

SEASONAL CHEDDARS

Our seasonal cheddar line is a unique and flavorful experience! It highlights the distinct flavors of Wisconsin terroir based on the cow’s diet throughout the year. We use only the freshest and highest quality ingredients to create a delicious and unique cheddar for every season.

IRISH VALLEY CHEDDAR

This traditional bandaged wrapped cheddar has been made by four generations of the Cook Family since 1883. Made early in spring when the fresh grass is peeking through and the clover is at its best. This white cheddar is smooth and creamy, dipped in green wax.

APPLE SMOKED CHEDDAR This white cheddar is apple wood smoked and then hand rubbed with paprika. It has a delectable smoky flavor that balances very well with the paprika.

CREAMA KASA® A rich flavorful triple-cream cheese that’s like pure heaven. Its flavor is buttery and piquant, perfect for spreading on warm, crusty bread. Also available in an award winning smoked version.

CRANBERRY CHIPOTLE CHEDDAR This white cheddar has cranberries and chipotle peppers throughout, bringing the taste of the best Texas barbecue to your mouth with every bite. The heat comes on after 10 seconds bringing out the true flavor finish.

GOUDA A Dutch style cheese made in the Wisconsin tradition, it has a firm, creamy body with a nutty flavor as it ages. Also available smoked or carefully aged.

APPLE SMOKED GARLIC CHEDDAR With flavor that’s so bold, deep, and delicious, Sid says this cheese should be placed on the “Controlled Substance” list. One try, and we think you will agree. This smoked beauty won 1st Place at the 2011 U.S. Championship Cheese Contest.

CAVE AGED CHEDDAR Carr Valley’s traditional cave-aged cheddar. This variety has a creamy color and beautiful natural rind that develops in the open air cave. Sid says its earthy flavor is reminiscent of the cheese his family made over 100 years ago. This cheese won 1st Place at the 2007 American Cheese Society Awards.

RESERVE GOUDA We use unique cultures when crafting this special Gouda to bring out the wonderfully fruity, caramelly notes of this traditional variety.

MAUSTONER This is an American Original created by Carr Valley. It’s flavor is reminiscent of a Swiss style. It has “eyes” for you! Enjoy the smooth texture and nutty flavor. Named after the city where it’s made, Mauston, Wisconsin.

SMOKED PEPPER JACK A monterey jack cheese with green and red jalapeno peppers, smoked with apple wood for a spicy and deliciously smoky flavor. Our pepper jack took 1st Place at the 2013 U.S. Championship Cheese Contest.

RED ABBOT This washed rind cow milk cheese is made from an ancient Cistercian recipe. Meditate on its righteous complexity, divine creamy texture, and bright earthy but heavenly finish.

TM

FONTINA This master crafted cheese is made with fresh cow milk and has a mild, nutty flavor. Also available smoked or carefully aged for a sharper flavor.

WILDFLOWER CHEDDAR®

This is a bandaged wrapped colored cheddar with a complex fruity flavor and a lingering floral finish, made from the milk of cows that graze on lush spring and summer wildflower pastures. Dipped in red wax.

AUTUMN HARVEST CHEDDAR

A bandaged wrapped white cheddar made from the milk of grazing cows on autumn pastures and smoked lightly with apple wood.

WINTER SOLSTICE CHEDDAR

Made from the milk of cows feasting on summer hay, gazing out the barn at snow covered pastures. This is a white cheddar, dipped in blue wax.

RESERVE CHEDDAR This Carr Valley Cheese specialty is made using unique cultures that add rich flavor to this slightly aged cheddar. As a certified Master Cheesemaker variety, we take special care in crafting this flavorful cheddar to ensure it meets our highest standards.

Makes a fantastic addition to a cheeseboard and pairs well with a bold red wine.

CHOCOLATE CHEESE Chocolate and cheese? Yes, please. This Wisconsin favorite is rich and creamy. The perfect treat!

CONTAINS NUTS.

CLASSIC SPECIALTIES See product lists for pack sizes.

Smoked Cheddar, Colby, Monterey Jack, Pepper Jack, Guernsey Cheddar, Feta (available in sheep, goat, & cow milk), Fresh Cheddar Curd (white & yellow), Baby Cheddar

MASTER-CRAFTED CHEDDARS

Available in bulk or retail sizes, carefully waxed. See product lists for pack sizes.

Mild Cheddar, Medium Cheddar, One Year Aged Cheddar, Two Year Aged Cheddar, Three Year Aged Cheddar, Four Year Aged Cheddar, Five Year Aged Cheddar, Six Year Aged Cheddar, Eight Year Aged Cheddar, Ten Year Aged Cheddar, Twelve Year Aged Cheddar.

Glacier Point Blues GLACIER WILDFIRE BLUE® We start with our traditional Glacier Blue and add in pepperoncino peppers to the curd for a unique and exciting blue. The delicious flavor of a blue meets with the fiery finish of the peppers.

GLACIER BLUE SPRUCE BLUE® A smooth and mild blue cheese that is cold smoked with Blue Spruce, imparting a unique and slightly sweet flavor with mushroom notes reminiscent of the Northwoods.

GLACIER BLACK TRUFFLE BLUE® A decadently rich blue cheese with added Italian Black Truffles.

GLACIER PENTA CRÈME® A revolutionary blue with a rich and silky texture. We have added five extra cans of cream to each vat for this decadent and memorable delight.

GLACIER POINT GORGONZOLA® Back room Trattoria delicious! Imbued with melodious mushroom truffle notes.

A symphony of pure flavor!

GLACIER POINT BLUE® The blue lovers bleu! A true artisan blue, master crafted in small batches with piquant waves of flavor and a crisp clean finish you’ll savor.

Also available applewood smoked.

GOAT & SHEEP BLUE CHEESES • BA BA BLUE® • BARABOO BLUE • BILLY BLUE • SMOKED BA BA BLUE®

*Blue ribbon icon indicates 1st Place Award, Best of Class, or Best of Show winner. For a complete list of awards, visit our website at www.carrvalleycheese.com

• SMOKED BILLY BLUE

BREAD CHEESE

I

n Finland, there’s a cheese called Juustoleipa, which translates into “bread cheese”. We bake ours before packaging so it has a nicely browned crust. Best served warm, it can be microwaved or sautéed for an easy appetizer or snack. Or, do as the Fins do and enjoy it with honey or jam and coffee at breakfast.

Our original Bread Cheese won 1st Place at the 2007 and 2008 American Cheese Society Awards.

More recently, our Original Bread Cheese won Gold at the 2021 International Cheese & Dairy Awards and our other flavors have won top awards at the U.S. Championship Cheese Contest and World Championship Cheese Contest.

Photo Courtesy of: Dairy Farmers of Wisconsin

Other deliciously toasty flavors: • GARLIC BREAD CHEESE • JALAPENO BREAD CHEESE • CHIPOTLE BREAD CHEESE • GOAT BREAD CHEESE • BACON BREAD CHEESE • PIZZA BREAD CHEESE

BA BA BLUE® A native Wisconsin sheep milk blue cheese, aged four months for intense “bleu” flavor. Also available smoked.

BLACK SHEEP TRUFFLE® Inspired by the truffled cheese of Italy, Carr Valley has created this award winning sheep milk cheese, which has pieces of black truffle throughout and aged for 6 months. It has a delightfully sweet, unique, earthy flavor. This cheese won 1st Place at the 2011 U.S. Championship Cheese Contest, and 1st Place at the 2012 World Championship Cheese Contest, and Gold at the 2013 World Cheese Awards.

BLAZING SHEEP This cheddar style cheese is made with fresh sheep milk and Italian pepperoncino peppers for an unexpected kick!

BOOZIN EWE® Carr Valley’s famous sheep milk cheese, Marisa, is soaked in local Wollersheim Winery Port for a twist on this award-winning favorite.

CAVE AGED MARISA® This natural-rind variety gets its complex, sweet and slightly rambunctious flavors from open-air cave aging.

It was awarded 1st Place in the 2011 ACS awards, 2012 World Championship Cheese Contest, World Cheese Awards, and 2013 U.S. Championship Cheese Contest, and Super Gold at the 2013 World Cheese Awards. 1st Place 2015 U.S. Championship Cheese Contest.

NATIVE SHEEP CHEESE A natural bandaged sheep milk cheese with a sweet flavor and a pecorino finish. This cheese won 1st Place at the 2010 American Cheese Society Awards.

Also available smoked.

DANCING SHEEP FONTINA® A wonderfully sweet and nutty Fontina-style cheese made with fresh sheep milk. Aged a minimum of 30 days.

SANTE® A semi-firm cheese made with fresh Sheep milk and slightly aged for a rich and nutty flavor. Shades of caramel throughout and a beautiful brown coating.

MARISA® A seasonal cheese made with pasteurized milk from Wisconsin sheep. It’s white in color and its flavor is mellow, complex and sweet – qualities that remind Sid of his daughter, Marisa, who he named the cheese after. This cheese won 1st Place at the American Cheese Society Awards in 2010. Also available aged or smoked.

RIVER BEND SHEEP® Made from the fresh milk of pasture-grazed sheep, this washed rind cheese is cellar-cured for 12 weeks.

BANDAGED BILLY® Made in the American tradition, these wheels are bandaged-wrapped and cave aged to achieve a pleasant, clean, slightly earthy flavor. This cheese took Gold at the 2010 World Cheese Contest.

BARABOO BLUE An American Masterpiece that is a bright white goat cheese with tones of blue like the glaciers that once covered the Baraboo Bluffs. A new goat milk bleu with a firm body, pungent bleu flavor with a sweet, complex finish.

BOOZIN BILLY® Our award-winning “Cardona” goat milk cheese is soaked in Wollersheim Winery Port for a vibrantly sweet flavor that highlights the terroir of Wisconsin.

BILLY BLUE® Made from the fresh milk of pasture-grazed Wisconsin goats, it’s aged four months. You’ll love its distinctive bleu flavor and delightful creamy texture.

BLACK GOAT TRUFFLE® This cheese is made from fresh goat milk and has a pungent, earthy aroma. The flavor from black truffles blends deliciously with the sweetness of a fresh goat cheese. The texture is firm; it shreds well and is great on salads, burgers and vegetables.

CARDONA® A wonderful cheese with a sweet, caramel flavor balanced b y a slight nuttiness. Aged for several months, it makes an amazing grilled cheese sandwich with smoked ham or prosciutto. Cardona won Super Gold at the 2011 World Cheese Awards.

AGED CARDONA® Aged for over eight months, it has a firm and complex texture and is sweet with a nutty flavor. For added protection, it’s dipped in brown wax prior to packaging.

SWEET VANILLA CARDONA A delicious and unique sweet vanilla goat milk cheese with hints of caramel, coconut, and nutmeg. This cheese took 1st Place at the 2011 U.S. Championship Cheese Contest and 1st Place at the 2016 World Cheese Contest.

CAVE AGED CARDONA® A natural-rind cheese with subtle goat flavors and loads of complexity that comes from cave aging.

CHEVRE AU LAIT Made with 100% goat milk. This gouda style cheese is aged for intense flavor. Excellent table and snacking cheese. This cheese took 1st Place at the 2007 American Cheese Society Awards.

COCOA CARDONA® Chocolate and cheese unite in this award winner.

Our delicious Cardona is aged and rubbed with cocoa powder. The cocoa flavor is subtle, the rind a lovely brown. It took 1st Place at the 2011American Cheese Society Awards. 1st Place at the 2015 U.S. Champioship Cheese Contest.

APPLE SMOKED GOAT CHEDDAR A Cheddar-style cheese for goat milk cheese lovers.

It’s specially formulated by our Master Cheesemaker to have a mild flavor and soft, creamy body. We finish this classic by smoking lightly with apple wood.

RIVER BEND GOAT® Made from the fresh milk of pasture-grazed goats, this washed-rind cheese is cellar-cured for 12 weeks. It was created especially for the River Bend Club in Kohler, Wisconsin.

SNOW WHITE GOAT CHEDDAR® This goat cheddar is cave aged for a minimum of 6 months. Its flavor is deep and complex with pleasant earthy notes. This American Original won the prestigious “Best of Show” at the 2008 American Cheese Society competition.

Mixed milk

CHEESE SPREADS

AIRCO® A sheep, goat and cow milk, applewood-smoked, brown-rind cheese with a gentle, apple smoked flavor that perfectly balances the sweetness of this semi-soft cheese. This cheese took 1st Place at the 2011 U.S. Championship Cheese Contest.

GRAN CANARIA® A sheep, goat and cow milk cheese, aged longer – at least 2 years – this olive oil cured specialty is a real winner. It’s fruity, nutty, intense, sweet and pungent all at the same time. This cheese won 2004 American Cheese Society’s Best of Show Award.

CAVE AGED MELLAGE® Cured in specially designed aging caves, it develops the flavor complexity of sheep milk cheese with a slight goat finish. This cheese won Best in Show–2nd Runner Up at the 2009 American Cheese Society Awards, 1st Place at the 2011 ACS competition.

BENEDICTINE® A sheep, goat and cow milk cheese, cellar cured and hand rubbed for 12 weeks. This is a creamy, intensely flavored wash-rind specialty.

MELLAGE® The French verb meaning to mix, this cheese is made with sheep, goat and cow milk blended together.

This cheese has amazing complexity. Flavors from all three milks can be detected.

MENAGE® A sheep, goat and cow milk cheese, this mixed milk beauty is aged for intense flavor and a drier texture.

It’s dipped in a lovely wax as vibrant and green as Wisconsin’s summer pastures.

CASO BOLO MELLAGE® Made with sheep, goat and cow milk, in 3# balls, it is aged two years for a firm texture. Its flavor is complex and pleasing with a long, nutty finish.

This powerhouse won 1st Place at the 2010 World Championship Cheese Contest, 2011 U.S. Championship Cheese Contest, ACS contest, and World Cheese Awards. 2013 rendered another 1st Place at the U.S. Championship Cheese contest.

MOBAY® Sid’s take on French Morbier. It features a layer of sheep milk cheese and a layer of goat milk cheese separated by a layer of grape vine ash. Taste each layer separately and then together for three different flavor profiles in one great cheese. This unique cheese won 1st Place at the 2009 World Cheese Competition.

BESSIE’S BLEND® A wonderful combination of goat and cow milk.

Cured for four months, the body is firm and the flavor is pleasantly nutty. Great for cooking and as a table cheese. This cheese won 1st Place at the 2007 World Cheese Contest and 1st Place at the 2011 U.S. Championship Cheese Contest.

CANARIA® A sheep, goat and cow milk cheese, Canaria develops a wonderful fruity, nutty flavor from gentle curing in olive oil. 1st Place in the 2012 ACS awards and 2016 World Cheese Contest.

MOBAY®

SHEPHERD’S BLEND® A sheep, goat and cow milk cheese cured for 10 weeks, it has a soft body and a subtle, complex flavor. Excellent melting cheese.

Our line of cold-pack cheese spreads is made with high-quality aged cheddar and premium ingredients. Whether snacking the Wisconsin way or incorporating it into recipes, these spreads are sure to please!

• Aged Asiago

• Horseradish

• Sharp Cheddar

• Brew Master Pub

• Hickory Smoked Cheddar

• Southern Pimento

• Chunky Blue

• Jalapeno

• Spicy Beer

• Garlic Cheddar

• Late Harvest Wine

• Swiss Almond

• Gouda

• Parmesan

• Toasted Onion

CARR VALLEY CLEAN LABEL COLD PACK CHEESE SPREADS This cheddar-based, cold-pack cheese food line of spreads is crafted without preservatives, artificial flavors or colors, or added hormones. Available in five of our best-selling flavors!

• Sharp Cheddar • Toasted Onion • Spicy Beer • Swiss Almond • Brew Master Pub

CREAMERY We are excited to offer a new product line of specialty butters using traditional techniques and simple ingredients.

By using unique milk-types, we have developed artisan butters that impart a subtle, yet distinct, flavor that you can’t get anywhere else.

Cow Butter Goat Butter Sheep Butter Menage Butter

(A mix of sheep, cow & goat milk)

SNACK STIX Following the trend of Grab-N-Go snacking, Carr Valley has taken our award-winning best sellers and made them in convenient 1 ounce pre-packaged servings.

Flavors include:

GOAT CHEDDAR NATIVE SHEEP CHEESE CRANBERRY CHIPOTLE CHEDDAR FONTINA GOUDA SMOKED CHEDDAR BREAD CHEESE

Available in 1.2oz stix.

800.462.7258

CARRVALLEYCHEESE . COM