About Rogue Creamery.
Tom Vella arrived in the Rogue River Valley to find small farms, pear orchards and a seasonal lumber industry. He opened a small creamery during the Depression of the 1930s, ensuring jobs and a reliable place for local farmers to sell their milk. Tom decided to explore the world of Blue cheese after the war, and in doing so, traveled to Roquefort, France to learn from the masters. He returned to Oregon and began construction on his “caves” in 1956. Oregon Blue production began in 1957, going down in history as the first blue cheese produced in caves west of the Missouri River.
When Tom Vella passed away in 1998, his son Ig Vella (also of Vella Cheese Co. in Sonoma) took over the operations of Rogue Creamery, intent on producing artisanal cheeses. Running two separate cheese facilities in two separate states proved challenging however, and Ig put Rogue Creamery on the market. While numerous buyers were looking to buy the brand and close the operation, Ig’s primary concern was keeping the Rogue Creamery traditions alive. Thankfully, David Gremmels and Cary Bryant stepped in and agreed to hew closely to the principles set forth by Tom and Ig Vella.