Carr Valley has been one of America's finest specialty cheesemakers for over 100 years. From traditional classics like expertly aged cheddar cheese to award-winning American Originals like Cocoa Cardona and Gran Canaria, they produce more than 100 cheese varieties.
Founded in 1885 by five dairy farmers, Chalet Cheese Cooperative continues to flourish as a cooperative, owned and operated by its 21 members who are the sole suppliers of milk. This milk supply has a unique blend of 75% Holstein and 25% Brown Swiss milk. We specialize in the making of Limburger, Brick, Baby Swiss, and Swiss, and their smoked versions, with an emphasis on top quality and true workmanship. We are the only producers of Limburger in the United States, and our German Brick with a Limburger smear underscores our spirit for innovation. The quality of our Baby Swiss, Regular Swiss, smoked Baby Swiss and smoked Swiss cheeses is recognized often, winning numerous awards in state and national competitions.
CLOCK SHADOW CREAMERY
Clock Shadow Creamery, Wisconsin's first urban cheese factory, is located in the neighborhood of some of the city's newest and most interesting restaurants and Milwaukee Brewing Company. Clock Shadow Creamery produces fresh cheeses geared to needs of local consumers, restaurants and food processors. We honor the ethnic traditions of our neighborhood and introduce new cheeses reflecting the dynamic creativity of Wisconsin's specialty cheese industry.
The Antonella line by Comstock Creamery is a selection of pressed curd, semi-soft cheeses made with cow's milk. Comstock Creamery uses natural ingredients to create innovative flavor profiles. Each cheese is infused with a natural ingredient, aged and then hand-rolled in a spice, lending both a sophisticated taste and beautiful appearance. These small batch cheeses have a creamy texture and depending on age, range from a mild to slightly sharp profile.
Edelweiss Creamery is a small artisan Wisconsin cheese factory employing state-of-the-art technology alongside the tried and true traditional method of cheesemaking. It was established in 1873 and is still at the same location. We have a grass based line of natural cheeses. The Edelweiss Emmentaler cheese is made using raw milk and a traditional Swiss copper vat. The wheels weigh about 180 lbs. It's like a little bit of Switzerland right here in Monticello, WI.
EMMI ROTH USA
Traditional cheesemaking methods, the freshest milk from local family farms and premium quality ingredients distinguish their award-winning range of creamy Havartis. It takes extra time and effort to craft their double-cream Havartis without cutting corners, but the resulting freshness and depth of flavor are well worth it. Buttery, rich and flavorful; outstanding for slicing, cubing, cooking and snacking.
HARMONY SPECIALTY DAIRY
Harmony Specialty Dairy Foods is owned and operated by the Bredl family as an extension of their Harmony-Ho Holsteins, a 450-cow registered Holsteins dairy farm in Stratford, Wis. Harmony was established in 2007 with the goal of creating unique artisan cheeses. To achieve high quality and consistency of flavor and texture, Harmony uses only milk from the Harmony-Ho Farm. Their single farm cheeses feature traditional British and Welsh inspired varieties as well as many original recipe creations.
HOLLAND'S FAMILY CHEESE
Marieke started making an authentic Dutch cheese on her farmstead in 2006. The Gouda is crafted from milk that is pumped directly from their milking parlor into the cheese vat... fresh and warm! This means the cheese is made without preheating or pasteurizing. After two hours of pressing into 18 pound wheels, the Gouda is placed in a salt-brine for 60 hours. From there, each wheel is moved to our special curing cellar to reach the ideal age...starting from smooth and creamy after 60 days to sharp and more complex flavors as the Gouda ages for three years or more. Featured in March 2013.
KOEPKE FARM, INC
With more than 135 years of dairy farming heritage in Southeastern Wisconsin, the Koepke family introduces LaBelle, their farmhouse cheese crafted only with the premium milk from their Holstein dairy cows. LaBelle is made in small batches under the careful supervision of a Master Cheesemaker whose family-owned cheese plant has been in operation for more than 125 years. Time-honored, artisan cheese-making techniques transforms the wholesome milk from the award-winning Koepke herd into beautiful, semi-soft aged wheels of LaBelle. The 12 pound wheels are smooth, creamy and buttery at six months of age and advance to rich, earthy and tangy flavors as the cheese matures past one year. World Dairy Expo presented the family with the 2011 Dairymen of the Year award for their excellence in dairy cattle husbandry. The Koepkes also received the 2011 Leopold Conservation Award for their extraordinary voluntary land conservation efforts that protect and build healthy soils. With each bite of LaBelle, you are supporting a fifth generation family farm deeply committed to caring for their land and cattle.
Jim's Cheese carries Fondy Jack Pepper Jack, patterned after a monterey jack, this cheese is mild, creamy and fresh. And Evalon, aged goat cheese, which grates and shreds well, which makes it a perfect cooking cheese.
MAPLE LEAF CHEESE
Our cooperative, Maple Leaf Cheese Coop, was established in 1910 by a group of local family farms to establish a consistent, trustworthy market for their rBST-free milk. Maple Leaf is still locally farmer-owned and some of our farm families are now in their second and third generations with us! Maple Leaf has recently celebrated 100 years in the cheesemaking business.
Maple Leaf Cheese employs two Wisconsin Master Cheesemakers: Jeff Wideman is certified in Monterey Jack and Cheddar, and Paul Reigle is certified in Yogurt Cheese, Monterey Jack and Gouda. With their assistance, we have won over 100 awards with our specialty cheeses.
Our mission is to provide only the finest quality artisan cheeses to our customers in order to maximize returns for our coop patron families and employers.
MARTHA'S PIMENTO CHEESE
Martha's Pimento Cheese marries the best of Southern food traditions with the best of Wisconsin's finest contribution to American eating: great cheese. Martha's Pimento Cheese is the evolution of generations of pimento-cheese-eating and making, weaving the culinary traditions of Martha's Southern roots to her new found home in Wisconsin's famed Dairyland. Handcrafted in small batches with premium ingredients, this cheese is meant to comfort and nourish. Available in Mild, Jalapeño and Chile de Árbol. Spread MPC on a sandwich, crown your best burger, tuck into an omelette, or straight off the spoon. ACS Winner.
Bekkum-Langaard Farmstead owned and operated by their family since immigration from Norway in 1917. Al Bekkum is a licensed Wisconsin buttermaker and cheesemaker, crafting some of the finest, award-winning goat and cow's milk artisan cheese in Wisconsin. Bekkum Family has consistently received numerous gold and silver medals at national and international competitions including the American Cheese Society, U.S. Cheesemakers Association and World Cheese Awards.
PASTURE PRIDE CHEESE
Pasture Pride Cheese is located in Cashton, the heart of Wisconsin's Amish community, ideal dairy country. Pasture Pride crafts their cheese with milk from local Amish dairies - delivered to the factory in chilled milk cans - the old fashioned way, all Farmer Certified rBST-free. Featured cheese varieties are Wisconsin cheddars - mild & sharp; Muenster, colby, pepper jack, their unique baked cheese - Juusto™ and Natural Valley artisan cheeses.
RED BARN FAMILY FARMS
Red Barn Family Farms is passionate about this belief: the healthiest cows make the best milk and cheese. Our mission is to promote and reward excellence in Wisconsin dairy farming by working to preserve small family farms that excel at animal health/care and milk quality. We produce premium milk and award-winning cheese for retail and foodservice customers.
All Red Barn Family Farms are rBGH/hormone free, small Wisconsin family farms. The owning family does the majority of feeding, milking and caring for the animals. Farms are accountable to stringent standards of animal health/care and milk quality. American Humane Association inspected/certified.
ROELLI CHEESE HAUS
Jim's Cheese carries Rollie's Red Rock Cheese is an American style, naturally rinded cheddar cheese with a slight blue vein and Dumbarton Blue Cheese cellar cured cheese with the earthy character of a fine English-style cheddar.
Sartori offers over a dozen types of classic artisan cheese with the unmistakable taste that only a Sartori cheesemaker can deliver. Choose from specialty Italian cheese, rich and decadent blue-veined varieties and distinctive Hispanic offerings. They have perfected more than 15 configurations, including creative chip sizes and ribbons for that appealing, hand-grated look.
SAXON HOMESTEAD CREAMERY
Only the milk from Saxon Farm's 450 milking cows goes into Saxon Creamery's branded cow's milk cheeses. Thus our motto: "Flavor, by Nature™". The Creamery, opened in late 2007, was built from the ground up to focus on natural rind cheeses, creating American Originals inspired by mountain-style cheeses with a sweet flavor and creamy body. We then dress the cheese in elegance, embossing a patented art nouveau design and wrapping state-of-the-art packaging, with a striking label.
Uplands Cheese dairy farm sits up on top of Pleasant Ridge, in the Driftless region of southwestern Wisconsin. Their cows are milked seasonally, in time with the pastures, and make two traditional, farmstead cheeses: Pleasant Ridge Reserve, made in the summer months, while the cows eat fresh pasture. Rush Creek Reserve, made in the fall, when their diet changes to hay.
WIDMER'S CHEESE CELLARS
Widmer's Cheese Cellars has been owned and operated by the Widmer family since 1922. We manufacture authentic hand-crafted cheeses such as mild and washed-rind Brick cheeses, authentic stirred-curd Colby, and Cheddars aged up to 10 years. Widmer's has been the recipient of many blue ribbon awards both in Wisconsin and nationally.