After over 100 years of cheesemaking, some may say Carr Valley Cheese Co. has perfected the traditional techniques to make its products. Now, the company is beginning to offer a traditional variety with a twist—Reserve Gouda—for a limited release.
“You can’t replicate this cheese. It has fruity and floral notes that are only developed by the terroir—the driftless region of Southern Wisconsin,” Owner and Fourth Generation Cheesemaker, Sid Cook, said. “We’re really proud of this cheese. It’s quickly become a favorite. It’s accessible and elevated, but most of all, it stays true to our commitment to small batch quality products using fresh and simple ingredients.”
Master Cheesemaker Bob Koenig is certified in making Gouda, and using fresh cow milk delivered daily from a network of small local farmers, he employs traditional techniques and special cultures that add a distinct flavor. According to a press release, Reserve Gouda is crafted in Mauston, Wisconsin, where 10 lb wheels are aged under Carr Valley’s watchful eyes for over nine months.
“We wanted to keep the flavors of a traditional Gouda, but also embody our Wisconsin-heritage,” said Dave Christoff, National Sales Manager. Beyond staying true to its roots, the company tends to an impressive list of needs and wants from consumers.
Carr Valley’s almost 100 cheese varieties are all-natural, gluten-free, hormone-free, and made with milk from small local farms.
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