Out of Stock
 
 

Rogue River Blue – per 1/2 lb (8 oz)

$21.24

Out of stock

Seasonally produced and wrapped in syrah grape leaves, Rogue River Blue is unmistakably bold and fruity. Voted Best Cheese in the World 2019.

Started in the 1930's by Tom Vella, Rogue Creamery persisted in production througout the despression, WWII and post war. They produced the first cave aged blue cheese west of the Missippi in the 1950's, and ignited the importance of American artisan cheese. Now run by two acquaintances of the Vella family, Rogue Creamery has received numerous accolades for their outstanding organic cheeses. Using only locally sourced ingredients, Rogue River Blue is wrapped in syrah grape leaves that are soaked in pear brandy, a technique adopted from Basque and Provencal cheese making. Directly respresentative of the terroir of the Rogue River Valley, this famous blue is sweet, boozy and faintly piney. Made only in the fall, when their cows milk is at its best, so dont miss it!

  • MILK: pasteurized cow's milk
  • TASTING: crystalline, creamy, complex, sweet, piney
  • SERVING: cheese board
    PAIRING: syrah or tempranillo, dessert wines, pear brandy, brown ales and stouts
  • REGION OF ORIGIN: United States
  • MADE IN OREGON

Out of stock

Seasonally produced and wrapped in syrah grape leaves, Rogue River Blue is unmistakably bold and fruity. Voted Best Cheese in the World 2019.

Started in the 1930’s by Tom Vella, Rogue Creamery persisted in production througout the despression, WWII and post war. They produced the first cave aged blue cheese west of the Missippi in the 1950’s, and ignited the importance of American artisan cheese. Now run by two acquaintances of the Vella family, Rogue Creamery has received numerous accolades for their outstanding organic cheeses. Using only locally sourced ingredients, Rogue River Blue is wrapped in syrah grape leaves that are soaked in pear brandy, a technique adopted from Basque and Provencal cheese making. Directly respresentative of the terroir of the Rogue River Valley, this famous blue is sweet, boozy and faintly piney. Made only in the fall, when their cows milk is at its best, so dont miss it!

  • MILK: pasteurized cow’s milk
  • TASTING: crystalline, creamy, complex, sweet, piney
  • SERVING: cheese board
    PAIRING: syrah or tempranillo, dessert wines, pear brandy, brown ales and stouts

  • REGION OF ORIGIN: United States
  • MADE IN OREGON