Rogue River Blue 

Our favorite seasonal blue cheese – Rogue River Blue – has arrived.

This ultra-premium, incredibly tasty blue cheese ain’t cheap, but a little goes a long way.  Rogue River Blue starts with the highest quality milk from Brown Swiss and Holstein cows. It’s only made between the autumnal equinox and winter solstice, when milk fat content is at its highest.  

The cows graze in 1250 foot elevation pastures bordering Rogue River, where they eat a variety of pasture and native grasses, hop clover, wild herbs, Himalayan blackberries and wild flowers, supplemented with grass hay, alfalfa and grain.  

Taking a cue from centuries-old Basque and Provençal techniques, the cheese is wrapped in local Syrah leaves that have been macerated in Clear Creek Pear Brandy.  Look for well integrated bold flavors of the pear brandy, fruit, and burnt cream, with hints of sweet pine, hazelnuts, and mushroom.

Rogue River Blue became the first American blue cheese to win World’s Best Blue at the World Cheese Awards in London in 2003, and again in 2019 and 2020, and is one of the only cheese to win multiple times as Best in Show at the American Cheese Society Conference, in 2009 and 2011.  

Rogue Creamery in southern Oregon is one of the great modern creameries in America. Committed to using raw, cow’s milk and inspired by a sense of place for over 80 years, Rogue Creamery draws from the beauty and flavors of Southern Oregon’s Rogue River Valley to create eight handcrafted blue cheeses. Over the last half century, Rogue Creamery blue cheeses have received international acclaim. The certified sustainable whole milk used to make these original blues comes from Rogue Creamery’s dairies along the banks of the rugged and scenic Rogue River. They are dedicated to sustainability, service, and the art and tradition of creating the world’s finest handmade cheese.

Limit 1/2 lb per purchase.  Extremely limited.