Our Neighbors to the East Really Know How to Make Cheese
Posted: Saturday, October 1, 2011
As you drive east into Wisconsin, you'll find Cady Creek Cheese Factory nestled in the lush, green pastureland of Spring Valley, Wisconsin. Founded in 1908, this factory started small and suffered adversity but always came back to make quality cheese, as it does today.
Owned by Dale and Wendy Marcott, second-generation cheese makers, Cady Creek Cheese Factory produces many different varieties and flavors of Longhorn cheese. Named after the Longhorn cow because of its shape, the cheese curd is pressed into cylindrical tubes to create six or thirteen pound Longhorns. The pressing squeezes the curds into this shape and promotes drainage of any remaining whey. Dale's background in biology and chemistry and his expertise in cheese making have enabled Cady to continually refine the cheese making and Longhorn pressing process.
Along with their Colby, Pepper Jack and Golden Jack Longhorns, our delis also carry many other varieties of Cady's all natural cheeses, including four varieties of Cheddar as well as Swiss, Monterey Jack, Muenster and two varieties of American.
If you are ever in the Spring Valley area, they invite you to stop by any day of the week and take a tour of this modern factory to see how their cheese is made. Visit their website for tour times, as they vary by day and season. In the meantime, we hope you'll pick up a piece of Cady Creek Cheese and make their iconic Wisconsin Native's Beer Cheese Soup, a recipe they proudly have shared with us. It doesn't get much better than this!