Something new and exciting is arriving every week. Ask Nancy for her recommendation

• Our cheese inventory is updated frequently and constantly changing. Please call ahead to make sure the cheese you want is available.

Anywhere in the Continental US • Buyer pays actual shipping cost. • Minimum Order: 1 Pound
Call or email Nancy to discuss order
Carr Valley Cheese Company

Owned and operated by the Cook family, Carr Valley Cheese Company is over one-hundred years old. Nestled amongst the rolling hills and lush pastures of central Wisconsin, Carr Valley cheese remains one of Wisconsin's traditional cheese plants, famous for making cheese the old-fashioned way.

Carr Valley Cheese is one of America's finest specialty cheese plants. From traditional classics like expertly aged Cheddar to award-winning American Originals like Cocoa Cardona and Gran Canaria, their skilled cheesemakers turn milk delivered fresh from local dairy farms into more than 50 delicious cheese varieties.

Their family's passion for cheesemaking excellence runs deep. Today, fourth-generation owner Sid Cook is one of a small handful of certified Master Cheesemakers in the United States. It's a distinction awarded only to veteran Wisconsin craftsmen who complete a rigorous 15-year advanced training and education program.

In the past three years alone, Carr Valley cheeses have won more than 60 top awards in U.S. and international competitions. Many of these have been won by Sid's one-of-a-kind American Originals - artisan cheeses you won't find made anywhere else in the world.

For more than 100 years, they've built their business on a unique blend of old-world craftsmanship and creative cheesemaking innovation. We think it's a combination you're going to love!
Holiday Market is expanding! Watch for the Cheese Department's upcoming cooking classes featuring cheese for entertaining, raw cheeses, artisan cheeses, fondues and much more.



How to store cheese

Store cheese in the dairy compartment of your refridgerator. It will continue to age. Cheese should be wrapped airtight in plastic or aluminum foil; change the wrap every time you use it. Roquefort cheese will benefit from being wrapped in a damp cloth. It will stay fresh for months if rewrapped each time a piece is cut away.
The molds that form on natural cheeses is unappealing but harmless. If the mold is just on the surface, scrape it off with a small knife. Moisture is what causes the mold to form.
Cheeses that tend to mold quickly should be wrapped somewhat loosely in foil, which allows the cheese to breathe and the moisture to escape.

LIVE SLOW!
The Slow Food Movement

Slow Food is an international movement which came into being in Paris in 1989. Its head offices are in Bra, in Piedmont. Other offices have been opened in Switzerland (1995), in Germany (1998) in New York, in the USA (2000), in France (2003) in Montpellier, and this year in Japan in the northern city of Sendai.
Recognizing that the enjoyment of wholesome food is essential to the pursuit of happiness, Slow Food U.S.A. is an educational organization dedicated to stewardship of the land and ecologically sound food production; to the revival of the kitchen and the table as centers of pleasure, culture, and community; to the invigoration and proliferation of regional, seasonal culinary traditions; and to living a slower and more harmonious rhythm of life.
Artisan Cheesemaking Terms

With one of the largest selections of imported and domestic cheeses in the area, Holiday's International Cheese Island has over 36 feet of counter dedicated to cheeses and bulk olives.
We feature many Artisan and Farmstead cheeses.
Artisan cheeses are specialty cheeses that are made by hand in limited quantities.
Farmstead cheeses are cheeses that are made by the same farm that produces the milk. Largely produced by hand, they reflect a connection between the land, the animals and the cheesemaker. By controlling both the milk production and cheesemaking process, farmstead cheesemakers produce distinctive flavors and textures that cannot be copied - each is a unique combination of pasture, herd and a cheesemakers skill that produces a truly one-of-a-kind cheese.



Bittersweet Plantation Dairy
Award winning cheeses at Holiday Market

Wisconsin might be known as America's Dairy land, but Chef John Folse's Bittersweet Plantation is making a name for itself in bayou country. From its award winning fromage triple creams to its Bulgarian style Kashkaval, this new division is sure to become the big cheese in America's dairy industry. As the primary producer of Artisan cheeses showcasing Louisiana's rich culinary heritage, Bittersweet Plantation Dairy produces products complimenting the seven nations that came together to create the Cajun and Creole Heritage. Inaugural products include Creole Cream Cheese as well as a product line producing specialty goat cheeses.

Evangeline Aged Goat Cheese
This triple cream cheese is aged 3-4 weeks. It comes in a 4-ounce wheel and has a tangy, soft, almost runny paste. This variety is named after the heroine in Longfellow's epic poem about the exile of the Acadians from Nova Scotia.
Fleur-de-Teche Fromage Triple Cream with Vegetable Ash
According to Chetimaches Indian legend, Louisiana's Bayou Teche was formed when a snake, miles in length, battled with the tribe. The snake was killed in the battle and as its great body broadened and curved, it sunk into the damp mud of the swampland. Later, as water flowed through this channel, Bayou Teche was formed. Fleur-de-Teche, a triple cream cow's milk cheese, honors this legend. The vegetable ash "snakes" through the buttery, creamy interior of this soft rind.
Creole Cream Cheese
This farmer's-style cheese indigenous to Louisiana is made with a blend of skim milk and half & half cream. This style of cheese was brought to Louisiana, many think, from the Brittany and Burgundy regions of France and became extremely popular in Louisiana from the 1800s to the 1980s when production ceased. We resurrect this Creole icon for your enjoyment. It is best eaten with a sprinkle of sugar or fresh fruit.



Crowley Cheese is an "American Original," founded by Winfield Crowley in the late nineteenth century, and based in the heart of Vermont's Green Mountains. From Winfield Crowley to their current cheesemaker, Ken Hart, the Crowley Cheese recipe has weathered the test of time and remained the same. Today, Crowley Cheese is still as moist and creamy as it was a century ago. And, when compared with tradtional Cheddar, Crowley has a smoother - some say "creamier taste." It must be made carefully, in small quantities, with condsiderable human enegy and with the finest raw whole cow's milk available. This premium milk comes from the Lake Champlain Valley in Vermont, and is growth hormone-free. Along with the raw whole milk, a special combination of their history and cheesemaking style makes for one "orginal" cheese.



Pleasant Ridge Reserve has received numerous prestigious awards. Most Recently Pleasant Ridge Reserve was awarded Best of Show at the 2005 American Cheese Society conference, an accolade it won for the second time, having been awarded Best of Show in 2001 as well. Additionally, Pleasant Ridge Reserve was named U.S. Champion at the 2003 U.S Championship cheese contest. Pleasant Ridge Reserve is the only cheese to ever win both national competitions and one of only two cheeses to win the American Cheese Society Best of Show twice.

Fine Olive Oils located in the back of the Cheese Island.
In the Dairy Isle:
Bulk Estate Grown Extra-Virgin Olive Oil. Hand-picked, Hand-pressed single fruit oil.
100% Arbequina Olives from Catalonia, Spain.

Olive Oils

In The Flavors of Olive Oil by Deborah Krasner, a simple guiding rule prevails. With delicate foods, one should use a delicate oil. With intense, robust foods, one should choose an oil with similar characteristics.
One should look for extra-virgin olive oils, of the first cold press. Extra virgin means the oil has less than 1% acidity. They are often quite lower. Cold press means that a low temperature is used in the pressing of the oils, since heat will affect the flavor. This is considered by some as “window dressing” because most producers extract oil using the same method. First press is sometimes indicated. This describes the oil extracted from the very first pressing. Later extractions provide a lower grade oil with less flavor. You will find these among the “virgin” or “pure” or “light olive oils.”
The estate-bottled oils come from hand-harvested olives. This ancient method is more costly, but insures that the olives that are used are the correct ripeness. It also prevents the bruising or deterioration that occurs when olives fall to the ground, or are harvested by manual beating or machine shaking of the trees.
Olives are harvested at different times, often depending on local custom. Tuscan oils are usually harvested early, when the olives are green, astringent and pungent. Sicilian olives may be harvested when very ripe, producing a lighter, fruitier oil.
We have some great new items next to our Cheese Island!




• Creme Fraiche •
• Cheese Curds •
• French Mayonaise •
• Frommage Blanc (no fat) •
• Quark •
• Ricotta •
• Fresh Mozzarella •
• Fresh Fetas •
• Roasted Vegetables •
• Black & Green olive spread •
• Porcini mushroom spread •
• Artichoke & Truffle cream •
• Sun-dried tomato spread •
• Artichoke heart pesto •
• Truffle salsa •
• Porcini & white truffle spread •
• Elena's bread dipping oil •
• French mini-toasts •
• Roasted yellow peppers •
• Black or white truffle oil •
• Rice river farms wild rice blends •


The International Cheese Island also prepares beautiful trays and gift baskets which are limitless in design and customer requirements.


Our cheese inventory is updated frequently and constantly changing.
Please call ahead to make sure the cheese you want is available.




For More Information Call
248•541•1414
Fax: 248•541•5829

Have a cheese question?
Send your questions to:
holidaycheese@holiday-market.com

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