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. 

Growing up in Mexico, Cesar Luis learned to make cheese by watching his grandmother. She had a few cows and used the milk to make very small batches of cheese. She taught Cesar everything. 

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.

In a little less than four years, Elise Klessig-Heimerl and her family have turned the milk from their grass-fed cows into award-winning cheeses and continued a farming tradition started by Klessig-Heimerl’s German ancestors. 

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.