Blue Horn

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, Ig, 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.

Blue Horn is Rogue's newest offering. It begins as the creamery's signature Oregon Blue, and is soaked in an aromatic red wine blend of Merlot, Syrah and Zinfandel. The finished cheese, which is certified organic, offers a rich, buttery paste with notes of yeast, currants, blackberries and blueberries.

Farm / Company: Rogue Creamery

Cheesemaker: Rogue Creamery


Affineur: Rogue Creamery

City, State: Central Point, OR

Region: Northwest

Country: USA

Milk Type: Cow

Milk Treatment: Pasteurized

Rennet: Vegetarian

Rind: Wine-soaked

Texture: Firm

Aging: 90 days

Size(s): 5-pound wheel