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.
Since they pioneered the first blue cheese made on the West Coast, Rogue Creamery felt it was also their duty to make the first ever smoked blue. For sixteen hours, Smokey Blue is cold-smoked over smoldering Northwest-grown hazelnut shells and the result is a cheese of delicious balance: its signature sharpness keeps the caramelized smokiness from overwhelming the cheese.
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: 3 months
Size(s): 5 pound wheel