Good Food: Rogue Creamery Rogue River Blue Cheese
by Kate Malin
For 80 years, Southern Oregon’s Rogue River Valley has provided a fertile and scenic setting for Rogue Creamery as they craft their remarkable cheeses. Cows graze on the lush pasture and native grasses, hop clover, wild herbs, blackberries, and wildflowers that grow on the banks of the Rogue River for much of the year so their milk is immensely flavorful, rich in protein and butterfat, and perfect for making cheese. Most of the cheese making is done by hand then wheels are aged in temperature and humidity controlled caves until ready to be cut and sent to retailers and customers across the country.
Rogue Creamery is known for their blue cheeses and their Rogue River Blue is a standout among their already exceptional lineup. Cheesemongers and amateur tasters alike swoon over this creamy, well-aged blue, which is bursting with tastes of pear, spice, and the strong punch that blue cheese lovers so adore. Wheels are wrapped in local grape leaves soaked in brandy, which imparts a delicate fruity flavor to round out a cheese that blue cheese novices and veterans will savor. A cheese like this deserves an equally distinguished pairing, so try a classic French or German Gewurztraminer, Syrah, Cabernet Franc, Cabernet Sauvignon, pear brandy, or a quality whiskey or bourbon. For a stunning addition to any cheese plate, pair Rogue River Blue with sweet fruits like figs or pears and a drizzle of honey.
Rogue Creamery is a proud member of the Good Food Merchants Guild and a Finalist in this year’s Good Food Awards. The winners will be announced on January 15. Readers in the San Francisco area will have the chance to meet crafters, sample their products, and take home 80 of this year’s Winners by visiting the Good Food Awards Marketplace on Sunday, January 17. More information and tickets ($5) are available here. Rogue Creamery Rogue River Blue Cheese is available at roguecreamery.com and in stores across the country.
From her grassroots work at the Good Food Awards to her continued education at NYU’s Food Studies Master’s Program, Kate Malin brings an unparalleled passion for great food and good people.
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