Skagit Food Co-op blog:

the Cheese Whisperer

Cheese Whisperer: Menage in Your Mouth

svfcmenageCheese makers have been mixing milks to make exquisite cheeses for many years. But don’t be fooled, mingling different types of dairy milk is no easy art. The most common milk types for making cheese are cow, sheep and goat. Each has its distinctive qualities. Experts, such as the master cheese makers at Carr Valley Cheese Company, blend and balance the characteristics of the milks to make fine pressed curds that are often quite outstanding. Such is the case with Menage, a genuinely beautiful cheese that is aged for an intense flavor and dipped in vibrant green wax.

Menage is a cheese lover’s cheese. It is a skillful medley of superbly rich sheep milk combined with the delicate tang of goat milk and the creamy, well-rounded familiar flavor of cow’s milk. The Carr Valley Cheese Company of LaValle, Wisconsin has a legacy of fine American artisan cheese making. Menage cheese is no exception. In 2005 it was awarded 1st place in its class at the American Cheese Society Competition. Menage also won a 1st Place ribbon at the 2009 World Cheese Competition, a Bronze Medal at the 2011 World Cheese Awards, and another 1st Place ribbon at the 2013 Wisconsin State Fair.

Enjoy Menage cheese simply dressed with honey, alongside Concord grapes or organic apple slices – try the Zestar or Blondee varietals from the Co-op’s Produce Department. Pair it with red or white wines, such as a Pinot Noir, Shiraz or Riesling. Beer fans will also find this cheese a fine companion, as Menage’s nutty flavors match well with porters such as Deschutes’ Black Butte Porter or a classic Guinness Stout. Pick up some Menage today, it’s available for a limited time on Cheese Island!


By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.