Sid Cook is the Willy Wonka of cheesemakers with more than 65 cheeses on his production schedule. Carr Valley offers everything from their one-of-a-kind artisan Gran Canaria cheese to blocks of cheddar. No matter what your cheese craving is, chances are Carr Valley makes it. 

It’s humid inside Brenda Jensen’s cheese room. Outside it’s cold, February cold, but inside it’s warm and wet. It’s a cheese making day at Hidden Springs Creamery. The sheep have been milked, but that’s just the beginning.

If the closest you’ll get to Holland is a slice of Gouda on a cracker, you’ll be hard-pressed to find a more authentic cheese than Marieke Gouda. Take a bite of one of Marieke Penterman’s award-winning Goudas and find yourself transported to the Dutch countryside. It’s that good. 

Growing up in tiny Rockbridge, Wis., Kevin Everhart lived above a cheese factory. Everhart’s dad, Frank, managed the factory in the tiny town north of Richland Center. So, it seemed natural for Kevin to get into the cheese business, just like his dad.

Terry Homan didn’t accept what the industry thought of the small, family dairy farm. In the industry’s words, these farms were “terminal,” not viable for the future.

Four generations of experience will make a food company great. Ask Jim Sartori and his family, who carry on a tradition of cheese making that began with Jim’s grandfather, Paolo.

The owners of Uplands Cheese believe that the old methods of farming produce better tasting cheese. They realized that their farm’s milk had unique flavor properties due to the fresh grasses, herbs and wildflowers upon which the cows graze. So began the development of Pleasant Ridge Reserve Gruyere cheese.