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Crater Lake Blue

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.

Crater Lake Blue is a sight to behold, much like its namesake landmark. Rich veins of a brilliant blue-green twist throughout the dense, almost fudgy, paste and the result, in both appearance and taste, is striking. This cave-aged wheel defies all boundaries and manages to have incredibly bright and lemony notes to contrast the earthy strains of blue that come with each bite. Zippy and robust, Crater Lake Blue has the personality to match that of the long-established Rogue River Creamery and its owners.

Farm / Company: Rogue Creamery

Cheesemaker: Cary Bryant

Proprietor: David Gremmels & Cary Bryant

Affineur:

City, State: Central Point, Oregon

Region: Pacific Northwest

Country: USA

Milk Type: Cow

Milk Treatment: Raw

Rennet: Vegetarian

Rind: None

Texture: Soft

Aging: 4 weeks

Size(s): 5 pounds