Carr Valley Cheese | Wisconsin Artisan Leader in Cow, Goat, and Sheep Milk Cheeses Featuring Original Creations and Old World Flavors

Carr Valley Cheese is one of Wisconsin’s most respected artisan cheesemakers, known for its innovation with cow, goat, and sheep’s milk. Led by Sid Cook, a fourth-generation cheesemaker who earned his license at age 16, the company was an early adopter of mixed-milk cheeses in the state. After purchasing Carr Valley, Cook expanded its operations while continuing to experiment with traditional and original styles. The company now runs four production facilities and seven retail stores, offering over 100 varieties of cheese that are distributed and enjoyed nationwide. Carr Valley has won more awards than any other cheese producer in the United States and continues to produce unique and delicious new cheese offerings that win best in class like their signature “Mobay” which won first place in the United States Championship Cheese Contest’s Soft and Semi-soft mixed milk cheese category and placed top 20 in the entire competition across all categories.

Locally sourced milk, Carr Valley is 100% Wisconsin

Carr Valley Cheese is committed to quality at every stage, starting with 100% Wisconsin-sourced milk from a network of trusted local farms. All of their cheeses are handmade using traditional methods in open vats, with careful oversight from experienced plant teams and master cheesemakers. The production process includes real-time taste testing and precise control of temperatures and timing to ensure consistency and flavor. Aging and storage are handled in-house by a dedicated warehouse team, allowing Carr Valley to maintain full control over product quality from start to finish. No matter the medium; if it’s cow, goat, or sheep’s milk, each cheese reflects a hands-on, small-batch approach rooted in craftsmanship and care. Carr Valley sources all of this milk from local Wisconsin producers; this includes 8 different cow farms, three sheep farms, and one goat co-op.

Goat and Sheep Cheeses are fueled by the A2 Movement

Carr Valley has seen growing interest in goat and sheep milk cheeses, especially from folks who have issues digesting regular cow’s milk. While these cheeses aren’t technically labeled “A2,” they naturally don’t contain the A1 protein that causes trouble for some people. That means a lot of customers who typically avoid dairy are able to enjoy these cheeses without any problems. Sheep and goat milk also bring something extra to the table in terms of texture—both are higher in protein and fat, which gives the cheese a rich, creamy mouthfeel. It melts well, holds shape, and packs more protein per bite than your average cow milk cheese. For people looking for something easier to digest but still high in flavor and nutrition, these cheeses are a solid option.

The Mixed Milk Cheese Difference

The naturally higher fat content in sheep and goat milk gives these cheeses a rich, creamy texture that stands out from traditional cow’s milk varieties. When blended, the distinct qualities of each milk type complement one another, resulting in balanced, complex cheeses. Carr Valley has leaned into this with award-winning mixed milk varieties like Mobay, which showcase what’s possible beyond single-source cheese. These cheeses not only deliver on taste and texture but also offer a protein-rich option for those seeking alternatives. That approach helped Carr Valley take top placements at the 2025 World Championship Cheese Contest, including Best of Class for Mobay, and awards for Gran Canaria, Cave Aged Mellage, Marisa, and Sante.

Sheep and Goat Milk: A Growing Market with Shrinking Challenges

Sheep and goat milk cheeses face unique consumer roadblocks, often linked to unfamiliarity and preconceived notions about their flavor and texture. However, these cheeses offer a clean, slightly sweet profile that can appeal as approachable everyday options—like Carr Valley’s sheep milk cheeses, which Director of Sales and Brand Development Elle Williams describes as an “every day” cheese option, “You can be eating this cheese at night watching Jeopardy with your grandpa.” Enhancing visual appeal with rubbed or flavored varieties also helps attract guests and new consumers. The growing interest in A2 milk and diet-conscious choices is driving a shift, supported by improvements in milk freshness and processing that ensure consistent, desirable flavors. These advances are gradually overcoming hesitations and expanding acceptance of sheep and goat milk cheeses.

A day at Carr Valley

Carr Valley’s production day starts late at night, with cheesemakers arriving between 11 p.m. and midnight to begin the day’s batches. Across the four plants, teams transform 60,000 pounds of fresh milk into about 24,000 pounds of cheese each day. “Everything will be done that day and pressed and formed. Typically it’s a one day process from start to finish,” says Director of Sales and Brand Development Elle Williams, who started working at Carr Valley’s Lavalle store when she was 14. With crews working anywhere from 10- to 12-hour shifts, the workflow stays focused and efficient, ensuring the high quality standards that Carr Valley’s customers have come to expect. The team handles everything from curd bagging to cold-smoking and grading, with each step done by hand. Sid Cook leads the charge on developing new cheeses, often inspired by ingredients, customer feedback, world travel, or flavor combinations the team wants to explore. It’s a comprehensive process rooted in craft, speed, and a lot of experience.

Carr Valley Cheese shows how careful craftsmanship and local ingredients can create high-quality cheeses from cow, goat, and sheep milk. By focusing on flavor and consistency, they are helping more people appreciate sheep and goat milk cheeses and expanding the Wisconsin dairy market. Their small-batch approach and ongoing development of new products keep them competitive, trusted, and nationally recognized in the US dairy industry. Carr Valley’s work highlights how tradition and innovation can work together to meet changing consumer tastes.

Want to learn more? Visit the Carr Valley Cheese website!