In the 1930's, Tom Vella (the famous founder of Vella Cheese Company in Sonoma, California) opened a small creamery in the Rogue River Valley of Oregon. In the height of the depression, in a community predominantly known for logging, a new business that offered year-round employment to both men and women had a staggering impact on the local economy and culture. In 1955, after visiting the birthplace of Roquefort, Vella decided to expand his operations and introduced his first batch of blue cheese. Tom's family inherited the creamery after his death and eventually sold the business. The new owners, David Gremmels and Cary Bryant, shared the same vision for the creamery as the Vella family and have since worked tirelessly to honor the cheesemaking practices started so many years ago.
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
City, State: Central Point, Oregon
Region: Pacific Northwest
Milk Type: Cow
Milk Treatment: Raw
Aging: 4 weeks
Size(s): 5 pounds