Tom Vella arrived in the Rogue River Valley to find small farms, pear orchards and a seaso
A hand-crafted, raw cow’s milk blue from Rogue Creamery, each wheel is aged up to a year in Rogue’s special caves built to mimic the famous caves of Roquefort, France. The cheese is wrapped in grape leaves macerated in pear brandy, lending a woodsy complexity to this superb blue, and preserving its moist, creamy texture. Flavors of butterscotch and sweet cream are balanced by earthy, spicy blue notes. Winner of the coveted “Best in Show” title at the 2011 American Cheese Society conference in Montréal, this is truly an extraordinary cheese.
Started in the 1930s as a way to help local farmers sell their milk, Rogue Creamery in Oregon stands today as one of the premier U.S. producers of fine blue cheeses. The original founder, Tom Vella, traveled to Roquefort, France to learn cheesemaking from the masters. Upon his return, he began production on Oregon Blue in 1957, the first blue cheese aged in caves west of the Missouri River. Today, Rogue Creamery produces a variety of truly unique, award-winning blues.