Rogue Creamery's cheesemaking roots go all the way back to the 1930s when Tom Vella (father to renown cheesemaker Ig Vella) decided to open a Southern Oregon creamery in the middle of the depression. Today, Rogue Creamery is run by David Gremmels and Cary Bryant, who continue to uphold the practices and principles of artisan cheesemaking as set out by the Vellas.
Oregonzola belies its Italian roots in its very name. Like Gorgonzola, this blue cheese manages to be sharp, fruity, and spicy all at the same time. After being aged for one hundred-twenty days in Rogue Creamery's caves, Oregonzola gets slightly creamy without becoming wet.
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 months
Size(s): 5 pound wheel