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Mozzarella, Rogue

In 2002, Cary Bryant and David Gremmels purchased Rogue Creamery from the Vella family. Rogue's cheesemaking roots date back to the 1930s when Tom Vella, founder of the Vella Cheese Factory in Sonoma, California, opened a facility in Southern Oregon in the midst of the Depression. Cary and David learned the craft of making great blue cheese from Tom's son, Ig, and dove head first into rebuilding the crumbling infrastructure of the cheese house and retail store. They now buy milk from two local dairies and have recently purchased their own dairy and herd of Brown Swiss and Holstein cows to make their fine collection of artisan cheeses.

The key to great mozzarella is capturing the butterfat as the curd is heated, cooled, stretched and finally formed into small pieces. The folks at Rogue have mastered this process with their new mozzarella, which they are calling "Roguella." The milk for this cheese comes from a herd of cows that graze on a farm near the Rogue River. This cheese has a delicate texture and a mild herbaceous flavor that makes it perfect sliced into a Caprese salad or melted onto a pizza.

Farm / Company: Rogue Creamery

Cheesemaker: Cary Bryant

Proprietor: David Gremmels & Cary Bryant

Affineur:

City, State: Central Point, OR

Region: Northwest

Country: USA

Milk Type: Cow

Milk Treatment: Pasteurized

Rennet:

Rind: None

Texture: Soft

Aging: Fresh

Size(s): 3-ounce piece