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Large_hopyard

Cheddar, Hopyard

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.

Rogue mixes homegrown hop petals with salted curds to make this original flavored cheddar, which is now certified organic. The hops provide the cheese with a fruity, floral, slightly bitter character -- reminiscent of a fresh IPA -- which then mellows into rich flavors of buttermilk, hazelnuts and a characteristic cheddar "bite." 

Farm / Company: Rogue Creamery

Cheesemaker: Cary Bryant

Proprietor: David Gremmels & Cary Bryant

Affineur:

City, State: Central Point, OR

Region: Northwest

Country: USA

Milk Type: Cow

Milk Treatment: Pasteurized

Rennet: Vegetarian

Rind: None

Texture: Firm

Aging: 30 days

Size(s): 10-pound block