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Rogue Creamery Rogue River Blue

$38.99/Lb


After decades of award-winning production, the newest owner of Rogue, David Gremmels, decided to take it up a notch. For a special edition of the company's classic Oregon Blue Vein, they start with pasteurized summer milk. A fruity nuance is added to the dense, vegetal, smoky blue after several months of aging by wrapping the wheels with local pear "eau de vie"-soaked grape leaves from a neighboring vineyard. Due to the highly seasonal milk supply and remarkable demand, availability is limited. An eau de vie "pearing" seems like a natural choice.


Just the Facts

Country
United States
Region
Oregon
Milk Type
Cow
Pasteurization
Pasteurized
Rennet Type
Vegetarian
Age
15 months

Pour a glass of...
  • 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 stinker like Willoughby (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.

  • 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.



  • Tempranillo

    Medium-bodied with flavors of cherry, as well as some cranberry which lends bright acidity. Cinnamon and clove spices, and earthy, leathery flavors balance things out.

    Pair with: Sheep’s milk cheese like Malvarosa or Pyrenees Brebis, flavored cheese (truffles, herbs, or spices), and younger leaf-wrapped cheeses with some funk.



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 takes great care with his 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.