Rogue River Blue

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.

At the World Cheese Awards in 2004 Rogue River Blue secured the Best Blue Cheese title, heralding the first time a United States cheese beat out the long-standing international classics, Roquefort and Stilton. Rogue River Blue has a deep earthy flavor that comes from being garbed in grape leaves. It is also rich and creamy with a tangy flavor the recalls the French Roquefort it bested.

2nd Place - Blue Veined Made from Cow's Milk with a Rind or External Coating - 2010 ACS competition

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: Natural