In stock now at Forsyth!
Only produced once a year. We will not see anymore until next year.
Rogue River Blue Cheese
"This hand crafted raw cow’s milk blue veined cheese develops a beautiful natural rind as a result of hand turning and tending the cheese several times a week.
The wheels are aged for up to a year in our special rooms which were constructed to simulate the ancient caves in Roquefort, France. This aging process imparts into the cheese naturally occurring molds that we consider to be our signature Rogue River Valley Terroir.
The flavors of our terroir include hints of sweet woodsy pine, wild ripened berries, hazelnuts, morels and pears. To preserve this cheese we hand wrap each wheel in grape leaves harvested from Carpenter Hill Vineyards in the Rogue River Valley. These leaves have been macerated in Clear Creek’s Pear Brandy and tied with raffia. The grape leaves add additional complexity to the terroir driven flavors of the cheese and preserve its moist creamy texture.
To best enjoy this cheese remove it from the plastic immediately. Cut by first scribing with a paring knife and then slicing through the leaves and cheese. Serve or package with the grape leaves attached."
"World's Best Blue Cheese - World Cheese Awards , London, England 2003"
ROGUE CREAMERY TAKES ‘BEST OF SHOW’ AT
AMERICAN CHEESE SOCIETY’S 2011 JUDGING & COMPETITION
Denver, CO (August 8, 2011) — Rogue River Blue from Rogue Creamery in Central Point, OR was named ―Best of Show‖ at the 27th Annual American Cheese Society (ACS) Judging & Competition on August 5.
This is the second Best of Show win for Rogue River Blue. It previously won in 2009 at the ACS Conference & Competition in Austin, TX. Rogue River Blue is handmade using autumnal equinox milk from Brown Swiss and Holstein cows’ milk. The cows graze in 1,650 foot elevation pastures along the Rogue River, where they eat a variety of grasses, wild herbs, and wild flowers supplemented with grass hay, alfalfa and grain grown on the ranch. The five pound wheels are made by hand and aged in specially-constructed caves. The cheese ripens from naturally occurring molds found in the Rogue River Valley. After maturation, the cheese is wrapped in Syrah grape leaves from Carpenter Hill Vineyard which have been macerated in Clear Creek pear brandy and tied to the wheel with raffia. The cheese is released annually starting in September.Cary Bryant, Co-owner and Cheese Maker at Rogue Creamery, says of the company’s second Best of Show win: ― We are honored by this recognition of Rogue River Blue, an American blue that represents the flavors of our region. We enter the ACS Competition and Judging annually for the score sheets. Both technical and aesthetic cheese judges from around the world participate in this competition and provide us with invaluable feedback on the cheeses they score. The Best of Show for us not only celebrates Rogue River Blue as the
finest cheese in North America, but it showcases our teams’ dedication to quality from the dairy, to the make room, aging caves and packaging. It takes a team of talented and passionate people dedicated to making the world’s finest handmade cheese to make this happen. ― The annual ACS Conference & Competition – a gathering of cheesemakers, merchandisers, retailers, distributors, academicians, food writers, and enthusiasts from the U.S., Canada, Mexico, and Europe – celebrates American artisan, farmstead, and specialty cheese. The 2011 Competition saw a record number of entries: 1,676 cheeses and cultured milk products from 258 companies in the U.S., Canada, and Mexico. For a full list of winners, visit http://www.cheesesociety.org/competition/2011-acs-judging-competition-winners/
The wheels are aged for up to a year in our special rooms which were constructed to simulate the ancient caves in Roquefort, France. This aging process imparts into the cheese naturally occurring molds that we consider to be our signature Rogue River Valley Terroir.
The flavors of our terroir include hints of sweet woodsy pine, wild ripened berries, hazelnuts, morels and pears. To preserve this cheese we hand wrap each wheel in grape leaves harvested from Carpenter Hill Vineyards in the Rogue River Valley. These leaves have been macerated in Clear Creek’s Pear Brandy and tied with raffia. The grape leaves add additional complexity to the terroir driven flavors of the cheese and preserve its moist creamy texture.
To best enjoy this cheese remove it from the plastic immediately. Cut by first scribing with a paring knife and then slicing through the leaves and cheese. Serve or package with the grape leaves attached."
"World's Best Blue Cheese - World Cheese Awards , London, England 2003"
ROGUE CREAMERY TAKES ‘BEST OF SHOW’ AT
AMERICAN CHEESE SOCIETY’S 2011 JUDGING & COMPETITION
Denver, CO (August 8, 2011) — Rogue River Blue from Rogue Creamery in Central Point, OR was named ―Best of Show‖ at the 27th Annual American Cheese Society (ACS) Judging & Competition on August 5.
This is the second Best of Show win for Rogue River Blue. It previously won in 2009 at the ACS Conference & Competition in Austin, TX. Rogue River Blue is handmade using autumnal equinox milk from Brown Swiss and Holstein cows’ milk. The cows graze in 1,650 foot elevation pastures along the Rogue River, where they eat a variety of grasses, wild herbs, and wild flowers supplemented with grass hay, alfalfa and grain grown on the ranch. The five pound wheels are made by hand and aged in specially-constructed caves. The cheese ripens from naturally occurring molds found in the Rogue River Valley. After maturation, the cheese is wrapped in Syrah grape leaves from Carpenter Hill Vineyard which have been macerated in Clear Creek pear brandy and tied to the wheel with raffia. The cheese is released annually starting in September.Cary Bryant, Co-owner and Cheese Maker at Rogue Creamery, says of the company’s second Best of Show win: ― We are honored by this recognition of Rogue River Blue, an American blue that represents the flavors of our region. We enter the ACS Competition and Judging annually for the score sheets. Both technical and aesthetic cheese judges from around the world participate in this competition and provide us with invaluable feedback on the cheeses they score. The Best of Show for us not only celebrates Rogue River Blue as the
finest cheese in North America, but it showcases our teams’ dedication to quality from the dairy, to the make room, aging caves and packaging. It takes a team of talented and passionate people dedicated to making the world’s finest handmade cheese to make this happen. ― The annual ACS Conference & Competition – a gathering of cheesemakers, merchandisers, retailers, distributors, academicians, food writers, and enthusiasts from the U.S., Canada, Mexico, and Europe – celebrates American artisan, farmstead, and specialty cheese. The 2011 Competition saw a record number of entries: 1,676 cheeses and cultured milk products from 258 companies in the U.S., Canada, and Mexico. For a full list of winners, visit http://www.cheesesociety.org/competition/2011-acs-judging-competition-winners/
