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Rogue Creamery
Caveman Blue

You may think that producing a half dozen award-winning blue cheeses would satisfy any self-respecting cheesemaker, but it wasn't enough for the team at Rogue. Introduced in 2009 after years in development, this natural-rind blue just might be the best of the bunch. The key ingredient here is "sustainable natural raw whole milk" from a single herd of Brown Swiss and Holstein cows. Luscious & creamy with just the right amount of crunch, it probably won't club you over the head and drag you back to the cave;complement the mellow spice with a sweet & fruity Icewine.

Just the facts

Country USA
Region Oregon
Maker Rogue Creamery
Milk Type Cow
Pasteurization Unpasteurized
Rennet Type Microbial
Age 9-12 months
Cheese Type Blue
Wheel Weight 6 pounds
Pairing Recommendations

Pour a glass of...

  • Strong Beers

    Barleywine, Old Ale, Strong Ale, Scotch Ale

    Big and intense, with an alcohol punch to match, don’t underestimate any of these guys. Flavors will favor the malty side of the spectrum, with dark fruit, leather, and tobacco notes common. You will taste the booze. And it will be delicious.
    Pair with: A cheese equally big in flavor. Dunbarton Blue has subtle bluing and a savory-sweet gouda flavor that will be a perfect match for these tough brews.

Meet The Maker

To find the roots of artisan American cheesemaking, look no further than Rogue Creamery. The Vella family began crafting cheese in southern Oregon during the Depression, even supplying troops with cheddar during WWII. Carrying on in the Vella family's traditions, David Gremmels and Cary Bryant and their cheesemakers take great care with their handmade blue cheeses made from organic raw milk. These cheeses have taken the nation, and the American Cheese Society Awards, by storm over the past decade.

Caveman Blue zoom

Makes a great cheese plate with...