Carr Valley's Red Abbot Delivers Flavor For The Ages

Spring '16 | Vol. 22, No. 2

Carr Valley Cheese’s Red Abbot cheese is made with Wisconsin cow’s milk using an ancient Cistercian Monk recipe. The rind is washed with Brevibacterium linens to give it a subtle red hue and robust flavor that complements its smooth interior.

Developed by the Master Cheesemakers at Carr Valley, Red Abbot is the newest addition to their award-winning line of artisanal cheeses made in a traditional style.

• Available in 3-lb. wheels and precuts

Manufactured by:

Carr Valley Cheese

Retail & Foodservice Contact

Beth Wyttenbach
Carr Valley Cheese
S3797 County G
La Valle, WI 53941
(608) 370-4141
Email: beth@carrvalleycheese.com
Website: www.carrvalleycheese.com