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Rogue Creamery
Smokey Blue

$26.99/LB
The new owners of this famed Central Point creamery Dave Grimmels and Carey Bryant bring their respective marketing and microbiology training to the table. Theyve mastered the classic Oregon Blue Vein recipe, and then taken it in directions that expression Pacific Northwest terrior. For instance, these wheels are cold smoked for 16 hours over local hazelnut shells. The result is a surprisingly civilized nuance, including aromas of the hazelnuts as well as sweet caramel, fresh milk, which work to balance the otherwise sharp bite of blue veining. Pair with ale on a cozy night in.

Just the facts

Country USA
Region Oregon
Maker Rogue Creamery
Milk Type Cow
Pasteurization Unpasteurized
Rennet Type Microbial
Age 2-4 months
Cheese Type Blue
Wheel Weight 8 pounds
Pairing Recommendations

Pour a glass of...

  • Porters and Stouts

    Porter, Stout, Imperial Stout

    Welcome to the dark side of beer. Porters and Stouts are born of heavily roasted malted barley, which colors the beer and develops toasty flavors recalling chocolate, coffee, and chicory. Looks can be deceiving, though: dark doesn’t always mean strong. Porters and stouts can be incredibly light in body, or big boozy affairs that pour like syrup.
    Pair with: A mild, creamy blue like Cambozola Black.

  • Riesling

    This food-friendly wine ranges from super sweet to quite dry. Acidity, minerality, and aromas of tropical fruit are almost always present.

    Dry: Characterized by bracing acidity and stark minerality. Tropical fruit on the nose, stunningly balanced flavor overall.
    Pair with: This versatile wine works equally well with a fresh chevre (bringing out acidity) as it does a stinky Alsatian Munster (playing up the sweet/salty contrast).

    Sweet: The other end of the spectrum offers a cloyingly sweet, syrupy wine. Aromas of ripe peaches and tropical fruit dominate, along with floral, perfumed accents.
    Pair with: With something this strong it’s best to contrast the sweetness with something funky or salty: A pungent washed rind like Grayson or a punchy blue like Bleu du Bocage.

     

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.

Smokey Blue zoom

Makes a great cheese plate with...