Rogue River Blue

October 18, 2009


rogue river blue


Made from Raw Milk Using Sustainable Practices



Best of Show – American Cheese Society: 2009, 2011 (only the second American Artisan Cheese to win twice)

After waiting for what seemed to be a lifetime, The Lady finally received her four-wheel allotment of the 2009 American Cheese Society Best of Show, Rogue Creamery’s Rogue River Blue… and it was worth the wait…

The Lady brought home a wedge this week for The Man, Miss Anne, the tall guy named “Dad” and her favorite feline foodie (that would be me) to taste and enjoy.

This fine blue cheese brought home Worlds Best Blue Cheese from the World Cheese Awards in 2004; the first time an American Blue had beaten out the Stiltons and Roqueforts of Europe.

This raw milk, vegetarian-suitable cheese is wrapped in Syrah grape leaves that were macerated in local Oregon Pear brandy. Its rich, creamy and a little sweet… what can I say…well, it is the perfect blue cheese.

It is seasonal and when it’s gone…well it’s gone… The Lady is thrilled to have four wheels but with it flying out the door at her store, it won’t be long before her customers are waiting for her 2010 allotment…

There are only 4 Paws that this humble feline foodie can award Rogue River Blue and I gladly give all 4 of them…I wonder, if I had 6 Paws, would The Lady have been allotted 6 wheels…something to think about…

Serving Suggestions: We enjoyed this exquisite blue on 34° Natural Crispbread and it was divine. The Lady sliced a few pears and had some red seedless grapes. We were all in cheese heaven.

Wine Pairing: I think you could pair this cheese with a spectrum of robust wines such as Cabernet and Syrah  and not just dessert wines as are usually associated with blue cheeses. Although, you know this baby would just stand tall and be perfect with a Port.

Beer Pairings: This should pair well with stout.

Awards: The Big Kahuna at this year’s American Cheese Society and too many others to list…

13 Responses to “Rogue River Blue”

  1. dragonlife Says:

    Dear Marcella!
    You do seem to like your blue cheese!LOL
    Thank you for mentioning the Port!LOL
    Another pairing would be with French Banyuls or Risevaltes!

  2. Cheesewench Says:

    So good. So frickin’ good. Today at the shop we opened our last wheel. I have already lamented the soon-to-be empty space in the case.

  3. Steve Bonds Says:

    Try this cheese with honey sometime. Wow.

  4. […] Smoky Blue…for a second I thought The Lady had lost her mind and was sharing the last of the Rogue River Blue but thank the cheese gods, she saved that for me… but did she have to let them eat my No  […]

  5. […] the Rogue River Blue Wedge that she bought when Miss Anne and The Tall Guy visited (and previously reviewed here by your favorite feline foodie…that would be me). It was decided that Rogue River Blue would […]

  6. […] with coarse ground black pepper). The 2009 American Cheese Society “Best of Show” cheese, Rogue River Blue, is wrapped in grapes leaves that have been macerated in Oregon Pear Brandy, which adds a wonderful […]

  7. […] and while they labored to perfect this cheese, they became famous with other winners such as Rogue River Blue and Echo Mountain Blue. They also expanded their line to include non-blue cheese favorites as well […]

  8. […] Pacific Northwest brought home the Best of Show for the second time in the past three years with Rogue River Blue. It was a bittersweet win for David Gremmels and Cary Bryant of Central Point, Oregon’s Rogue […]

  9. […] 27th Annual American Cheese Society (ACS) Judging and Competition in Montreal, Rogue Creamery’s Rogue River Blue was crowned Best in Show, beating out 1675 other entries. The ACS is the largest cheese competition […]

  10. […] Rogue cheeses, including the 2011 Best of Show at the American Cheese Society Competition, Rogue River Blue. There, Cary, David and head cheesemakers, Craig and Jason, worked with the winners to make two […]

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