Quantcast
☰ menu   

Caso Bolo Mellage

Producer
Carr Valley Cheese Co
Country
United States
Region
Wisconsin
Size
4 ins diameter, 5 ins high
Weight
3 lbs
Website
www.carrvalleycheese.com
Milk
Sheep
Cow
Goat
Classification
Firm
Rennet
Vegetable
Rind
Waxed

Located in the rolling hills of central Wisconsin, Carr Valley Cheese remains one of Wisconsin's most traditional cheese plants, famous for its Wisconsin cheddar varieties, as well as a host of more modern cheeses. Now owned and operated by Sid Cook, Carr Valley was founded in 1902, but the Cook family has been making cheese since 1883.  

Sid is a fourth generation cheesemaker. The first cheese plant that his father operated was in Irish Valley, where Sid worked with his father for several years before taking over the business in the mid 70's.  During this time Sid also learned how to make his own cultures from his father and grandfather.   He and his brother made Wisconsin-style cheddar at that location for ten years, and Sid eventually purchased Carr Valley in 1986 and another cheesemaking facility in 1991, with a layout that would allow for more flexibility and the development of more styles of cheese.  

Carr Valley now sources cow's milk from 40 farms, all located within 20 miles of the plant, and each milking no more than 70 cows. Sheep's milk comes largely from one dairy and goat's milk from a group of eight farms in the Green Bay area. Carr Valley makes over 65 different cheeses.

Made from a blend of sheep, goat and cow’s milk, rounds of Caso Bolo Mellage are formed into a spherical four pound ball.  Cheeses are aged for a minimum of two years, this cheese develops some wonderfully complex flavors.

 

Tasting Notes

As might be expected, the texture is firm and dotted with small crystalline nuggets of calcium. When cut,the cheese tends to break into shards much in the same way good chocolate would. Flavors of butterscotch, hazelnuts and grass characterize this cheese and complement the sweet notes of the milk.

Pairings

Good pairings include Cabernet and Zinfandel.

Sign up for cheese

Receive updates on all things cheese when you sign up for our newsletter.

Subscribe