Rogue Creamery's cheesemaking roots date back to the 1930s when Tom Vella, founder of the Vella Cheese Factory in Sonoma, California, decided to open a creamery in Southern Oregon in the midst of the Depression. The creamery created a wealth of jobs for the area, and soon came to focus almost exclusively on making blue cheese. In the early 2000s, Tom's son, Ig, sold Rogue Creamery to David Gremmels and Cary Bryant, who continue to uphold the practices and principles of artisan cheesemaking as set out by the Vellas.
Caveman Blue is a fruity, dense blue with slight vanilla tones and a texture full of butter and crystals. It is aged "in the domain of the cavemen" about a year and has a natural rind. Caveman pairs well with big red wines like Zinfandels, Cabernets and Port. It also works well with a strong stout or barleywine.
Farm / Company: Rogue Creamery
Cheesemaker: Cary Bryant
Proprietor: David Gremmels & Cary Bryant
City, State: Central Point, Oregon
Region: Pacific Northwest
Milk Type: Cow
Milk Treatment: Raw
Aging: 6 - 12 months
Size(s): 5 pounds