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Smokey Blue

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, Ignatio, 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.

Not only did Rogue make the West Coast's first blue cheese, they also created the first-ever smoked blue. For 16 hours, Smokey Blue is cold-smoked over smoldering locally-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

Affineur:

City, State: Central Point, OR

Region: Pacific Northwest

Country: USA

Milk Type: Cow

Milk Treatment: Raw

Rennet: Vegetarian

Rind: Natural

Texture: Soft

Aging: 3 months

Size(s): 5 pound wheel