Snuggly situated among the softly flowing green hills and fertile pastures of central Wisconsin, the Carr Valley Cheese Company has been making cheese for over a century. Sid Cook, the current and fourth-generation owner, is one of a small group of certified Master Cheesemakers in the United States. He, along with the rest of the Carr Valley Cheese Company, makes a select variety of cheeses. From traditional and smoked Cheddars to Colbys and more unknown varieties like Benedictine, Carr Valley Cheese Company pairs old-world traditions with creativity to make each cheese.

A beautiful example of a mixed milk cheese, Benedictine marries fresh sheep, goat, and cow's milk in this washed rind offering. Cellar cured and hand-rubbed for twelve weeks, the cheese is creamy and intense and saturates your taste buds with a tingly unctuousness before finishing with an earthy complexity.

Farm / Company: Carr Valley Cheese Company

Cheesemaker: Sid Cook

Proprietor: Sid Cook


City, State: La Velle, Wisconsin

Region: Midwest

Country: USA

Milk Type: Blended

Milk Treatment: Pasteurized

Rennet: Traditional

Rind: No rind

Texture: Firm

Aging: 4 months

Size(s): 9 pound wheel