“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
Cheesemaking 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
La Valle Factory Store
S3757 County Road G, La Valle, WI 53941
Fennimore Factory Store
1675 Lincoln Avenue, Fennimore, WI 53809
Mauston Factory Store
1042 East State Street, Mauston, WI 53948
Mauston Retail Store
1006 Gateway Ave, Mauston, WI 53948
Wisconsin Dells Retail Store
420 Broadway, Wisconsin Dells, WI 53965
Sauk City Retail Store
807 Phillips Blvd, Sauk City, WI 53583
Mazomanie Retail Store
428 Wall Street, Mazomanie, WI 53560
Carr Valley’s passion for cheesemaking excellence runs deep
We 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.
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 American Originals – artisan cheeses you won’t find made anywhere else in the world.
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!
Discover the flavor of Award Winning Cheeses from the heart of America’s Dairyland.
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. Sarah, Sid’s grandmother and her husband Frank made cheese south of West Lima, WI.
MASTER CHEESEMAKERS
I1944: 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.
1993: The first cheese to be made in the renovated Mauston plant was Gouda, and Sid started his quest in making American Originals.
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.
2006: The Middelton, WI and Wisconsin Dells, WI stores opened.
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.
2022: The Mauston plant received a new addition to increase brine capacity.
NOW: Carr Valley is still creating new cheeses and continuing on with our award winning products and passion for cheesemaking excellence. to 1960
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
Our 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!”
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.
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.
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.
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.
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.
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 ABBOTTM
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.
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.
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.
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.
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.
GLACIER WILDFIRE BLUE®
Glacier Point Blues
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®
• SMOKED BILLY BLUE
BREAD CHEESE
In 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.
Other deliciously toasty flavors:
• GARLIC BREAD CHEESE
• JALAPENO BREAD CHEESE
• CHIPOTLE BREAD CHEESE
• GOAT BREAD CHEESE
• BACON BREAD CHEESE
• PIZZA BREAD CHEESE
Photo Courtesy of: Dairy Farmers of Wisconsin
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.
DANCING SHEEP FONTINA®
A wonderfully sweet and nutty Fontina-style cheese made with fresh sheep milk. Aged a minimum of 30 days.
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.
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
RIVER BEND SHEEP®
Made from the fresh milk of pasture-grazed sheep, this washed rind cheese is cellar-cured for 12 weeks.
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.
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 by 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
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
CHEESE SPREADS
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
• Brew Master Pub
• Chunky Blue
• Garlic Cheddar
• Gouda
• Horseradish
• Hickory Smoked Cheddar
• Jalapeno
• Late Harvest Wine
• Parmesan
• Sharp Cheddar
• Southern Pimento
• Spicy Beer
• Swiss Almond
• 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
MOBAY®
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.
