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If your image of Wisconsin cheese is a Green Bay Packers fan wearing a cheesehead hat, you probably haven't tasted Sid Cook's cheeses. Cook's Carr Valley Marisa sheep's-milk cheese made Wine Spectator's Top 100 cheeses list (cover, Sept. 30, 2008), and his cow's-milk cheddars beat out those from legendary English cheddar producers Montgomery and Keen's a few years before that. But Cook isn't one of those itty-bitty artisanal cheesemakers who makes a few thousand pounds worth of two or three cheeses. Carr Valley, based in La Valle, Wis., makes 80 cheeses totaling about 4 million pounds per year.
For the full article, check out the new issue of Wine Spectator, on newsstands October 6, 2009.
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