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.
They pioneered the first blue cheese made on the West Coast, so Rogue Creamery felt it was their duty to also 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 contradictions. While the sharp blue spiciness is tempered by the candy-sweet smoking process, it is precisely that signature sharpness that 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