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 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
United States
Region
Oregon
Milk Type
Cow
Pasteurization
Pasteurized
Rennet Type
Vegetarian
Age
9-12 months
Pour a glass of...
Strong Beers
Barleywine, Old Ale, Strong Ale, Scotch AleBig 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.
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.