How Has Carr Valley Sustained 14 Decades of Cheesemaking?

Family traditions run deep in America’s Dairyland where cheesemaking is more than just a craft — it is a way of life. Among the rolling hills of southwestern Wisconsin, Carr Valley Cheese has been preserving this age-old tradition for 14 decades. Sid Cook, a fourth-generation master cheesemaker, continues the legacy set forth by his great-great-uncle Ed Leply who began cheesemaking in 1883.

In the tiny town of La Valle, Wisconsin, the Carr Valley Cheese Company stands as a testament to the enduring passion and commitment to quality that has defined the family over the years. This passion for cheese began with Ed Leply, an immigrant from Switzerland, who saw the abundance of dairy farms in the region as an opportunity to bring his European cheesemaking techniques to America.

Cook, who joined the family business at a young age, reminisces about learning the intricacies of the craft beside his parents and grandparents. As a child, he would watch with wide eyes as milk was turned into curds, then pressed and aged to perfection. “It’s in my blood,” Cook says with a wide smile. “This isn’t just a job, it’s a heritage we’re proud of.”

Carr Valley Cheese has flourished under Cook’s leadership, known for its wide array of award-winning cheeses that merge traditional methods with innovative techniques. One such marvel is the aptly-named “Snow White Goat Cheddar,” which earned the Best in Show at the American Cheese Society Competition in 2008. The cheese world marveled at the distinctive flavors that emerged from Sid’s dedication to craftsmanship and exquisite quality.

Cook’s commitment to innovation while respecting tradition is evident in the cheese flavors and textures that have come out of Carr Valley. Cheeses such as “Cave-Aged Marisa,” made from sheep’s milk and aged in special conditions akin to limestone caves, showcase the depth and variety available through the careful balancing of new world and old world methods.

The Carr Valley legacy isn’t just about making delicious cheese; it is deeply rooted in the community and the land. The company works closely with the network of local dairy farmers who supply them with the milk that forms the base of their cheeses. These relationships ensure high standards are maintained and that the surrounding agricultural community thrives.

To this day, Sid Cook remains hands-on in the cheese production, often found in the factory teaching the next generation of cheesemakers. He believes strongly in passing down the extensive knowledge and passion that has been curated over generations. “It’s important to keep the tradition alive, both for our family and for the love of cheese,” he notes.

The Carr Valley Cheese story is more than a family’s journey; it is an integral piece of Wisconsin’s rich cheesemaking tapestry. As Cook looks forward to the future, his eyes are set on continuing the legacy while exploring new horizons in cheesemaking. “We are constantly learning. Every batch, every cheese, tells us something new,” Cook reflects. “That’s the secret to good cheese — a willingness to innovate and a deep respect for tradition.”

Indeed, the story of Carr Valley Cheese is a reminder that in America’s Dairyland, traditions are not merely preserved, but actively nurtured and celebrated.