August 26, 2011
I’m sitting in my small, cramped home bunker working my paws off… and attempting to wrangle The Man… while The Lady is off cavorting this week with the Cheese Swells at Rogue Creamery. As I have said before… and often… there is something seriously wrong with the division of labor around here… but I digress.
First and foremost, The Lady will be sharing her Rogue adventure when she returns. She was invited by DPI to join a group of Fred Meyer cheesemongers who won a trip to make cheese at Rogue Creamery. The six winners were chosen based on increased sales of Rogue cheeses at their respective kiosks or based on their skillful merchandising of the Creamery’s cheeses.
Here’s a shout out to the winners: Mary, Shannon, Amber, Karen, Erin (whom, according to The Lady, drives like a maniac) and Terri. Congratulations on your success!!!
After making cheese yesterday the group was treated to a Rogue Cheese Plate that included two cheeses we have previously reviewed: Oregon Blue and Tou Velle. Also on the plate were two cheeses, we have not reviewed. One is Echo Mountain. The other will be reviewed in the next couple of days once I have The Lady back in the manse… where she will pay… heavily… for leaving me home… again…
Echo Mountain is a blended milk cheese made from goat and cow milk from two Sustainable Dairies that The Lady visited while at Rogue… do the indignities never end… here I sit reporting… but I’m not bitter… who am I kidding, of course I’m bitter…
The Lady met the goats who contribute the milk for Echo Mountain and evidently one of them got a bit friendly… and then she met the cows that contribute the milk for this cheese.
There will be more on the Sustainable Farming programs that the dairy farmers and Rogue Creamery practice but for now all I’m saying is… Wow!!! Are you going to be impressed…
As time goes by and more cheeses are tasted, The Lady and I become bigger fans of goat milk cheeses and we’ve found another winner.
Echo Mountain is creamy and rich with beautiful blue veining throughout the paste. The blending of cow and goat brings a little earthiness and a goat tang. At the same time it’s subtle and complex. It melts on the palate and leaves a unique, lingering finish.
The Lady, through the power of telepathy, has asked me to give Echo Mountain 4 Paws out of 4 Paws (cause that’s all I’ve got). Let me add, she sure as heck had better bring a wedge of this cheese home to moi, your not-so-humble, feline foodie.
Serving Suggestions: On a cheese plate, this cheese is a great way to finish. Thanks to Burgerville, we learned here in the Pacific Northwest, that this cheese is perfect on a burger. In chatting with David Gremmels, The Lady learned that Burgerville contributed a portion of the profits from the sales of the Echo Mountain Burgers to the American Cheese Society Educational Fund – thank you Burgerville!!! Read the Burgerville Press Release by clicking here.
Wine Pairing: 2005 Madrone Mountain Mundo Novo Dessert Wine. She had this divine Port-style wine while her group enjoyed dinner at the home of David and Cary, the owners of Rogue Creamery… yep, you know what I’m thinking…
Beer Pairing: Rogue Ale’s Shakespeare Oatmeal Stout
Source: Sustainable Cow and Goat Milks
August 24, 2011
King Soopers and City Market – Glendale/Leetsdale cheese shop is already up and running.
They are currently seeking to “cast” additional candidates in the “role” of
at these stores.
If you have always dreamed of working in a cheese shop
or you know someone
with an outgoing, enthusiastic personality
who adores customer engagement and cheese,
this would be a great role to apply for!
Kristin Harrison, Human Resources
King Soopers/City Markets
4600 Leetsdale Drive
Glendale, CO 80246
6000 So. Holly Street
Greenwood Village, CO 80111
2750 S. Colorado Blvd.
Denver, CO 80222
August 19, 2011
The American Cheese Society has named October “American Cheese Month” – all American cheeses… not that rubbery stuff… The Lady is attending a meeting next Monday afternoon at the Denver Headquarters of the American Cheese Society to help kick off this first ever American Cheese Month… stay tuned… we will post events as they unfold and are scheduled… woohoo!!!
August 19, 2011
The Lady brought home a wedge of this delightful gorgonzola and The Man and I have enjoyed it three times this week. The first tasting was on warm French bread fresh from the oven and then The Lady used it to make a salad dressing which is featured on our recipe blog. She used the last to make a pasta and chicken dish that had The Man swooning for hours… it was almost embarrassing… but since it was The Man… not really much of a surprise. (Links to the recipes are below.)
Sartori Cheese in Wisconsin makes cheese that is always a hit around the manse. In addition to the Dolcino, they make the most-decorated Parmesan made in America, SarVecchio and one of my favorites, Bellavitano Gold. When The Lady was cooking last night, I caught a glimpse of a few other Sartori cheeses in the fridge… stay tuned… more reviews to come…
This is one creamy cheese; the cheesemaker adds extra cream and carefully ages this gorgonzola to perfection. On the blue scale, this is on the mild side but distinctive enough to satisfy even the most discerning turophiles. It’s smooth and silky; spreads easily on the warm bread. You will never regret adding this gorgonzola to your cheese board.
Serving Suggestions: The possibilities are endless. In three short days, The Lady served this cheese in three ways and each was a hit. The Salad Dressing she made was divine; but the chicken pasta dish she made was truly to die for… seriously… You can also pair this cheese with pairs and red grapes. The Lady served Dolcino on a cheese plate last year and you can read my thoughts by clicking here.
Wine Pairing: The Lady always likes a sweeter wine with her blues like a Port; but with the pasta dish, she chose her new favorite wine, Pinot Noir.
Beer Pairing: How about a Stout?
Source: Pasteurized Cow Milk
FTC Full Disclosure – The cheesemaker/manufacturer sent me their product, hoping I would review the product/cheese.
August 17, 2011
August 14, 2011
If you love Monterey Jack and you love Monterey Jack stuffed with stuff, then you’re going to love the Rocking W Natural Cheeses from the West Slopes of the Rocky Mountains!! It just doesn’t get much better when it comes to local flavored natural cheeses.
The Lady returned from Denver with a bag full of cheese and in her Colorado cache were three flavored Jacks made by a sixth-generation family of cheesemakers.
More than forty years ago Robert and Charlotte Webb (great name!!) decided to buy her parents twenty dairy cows and start their own dairy. Then they bought eighty acres just west of Olathe, Colorado and began their lives as dairy farmers. Today their son and son-in-law are co-owners in this farmstead artisan cheesemaking business. The milk is made into cheese within twenty-four hours of milking from cows that only eat feed grown on the Rocking W Farm.
The three cheeses The Lady brought home are all Monterey Jack stuffed with wonderful herbs, spices and vegetables. The first one we tasted was filled with Portobello mushrooms. It was earthy, creamy with lots of Portobellos, button mushrooms and leeks. Delish!! The second we tasted was tomato and basil jack cheese. Mam, oh, man; lots of tomato and lots of basil. The third had chives and garlic; this one was a favorite of The Man. The Lady and I found the Portobello jack to fit our tastes the best. The cheese is all three was crumbly when slicing but creamy on the palate.
All ingredients labels indicated that nothing artificial had been added; just milk, rennet, salt and the veggies and herbs… now that’s natural.
I give all three Rocking W Flavored Monterey Jack Cheeses 3 out of 4 Paws (cause that’s all I’ve got).
Serving Suggestions: Snacking is always an option; but cooking is also a definite way to go with these cheeses. As I write this review, The Lady is making breakfast quesadillas using the Garlic and Chives Jack. You can read her recipe by clicking here. She has plans to make a mac n cheese with the Portobello and leek cheese… always a favorite around the manse…
Wine Pairing: The Lady suggests either a Chardonnay or a nice Table Red.
Beer Pairing: For fear of offending Mr. Richardson from Fort Collins (read his comment at the bottom), The Man decided to go with Fort Collins Brewery’s Weizenheimer Wheat IPA… seemed a perfect pairing suggestion on several levels…
Source: Pasteurized Colorado Cow Milk
Rocking W Cheeses are available at your new Murray’s Cheese Shop located at select King Soopers including the new Murray’s at the Glendale, Colorado location … stop in today and enjoy the new Murray’s Cheese Shop and take home some Rocking W to enjoy tonight. The wines and beers recommended are also available in the liquor department as well. King Soopers is Colorado Proud!!
August 13, 2011
At the 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 in North America and often is referred to as the “Academy Awards of Cheese.”
This is the second time in three years that Rogue Creamery and its signature blue cheese, Rogue River Blue, have won this prestigious award. The creamery is owned by Cary Bryant and David Gremmels and in Central Point, Oregon.
“We are honored by this recognition of Rogue River Blue, an American blue that represents the flavors of our region,” says Co–owner and Cheesemaker Bryant. “We enter the ACS Competition and Judging annually for the score sheets. Both technical and aesthetic cheese judges from around the world take part in this competition and provide invaluable feedback on the cheeses they score. The Best of Show for us not only celebrates Rogue River Blue as the finest cheese in North America, but it showcases our teams’ dedication to quality from the dairy, to the make room, aging caves and packaging.”
Co-owner and Cheesemaker Gremmels adds, “It takes a lot of hard work, planning and passion to make Rogue River the most distinctive blue cheese in the world. The recognition from ACS affirms this effort put forth to achieve the distinguishing flavor character, texture and quality inherent in a raw milk cheese.”
Rogue River Blue is handmade using autumnal equinox milk from Brown Swiss and Holstein cows’ milk, certified sustainable by Food Alliance. The cows graze in 1,650-foot elevation pastures along the Rogue River and in 5,000-foot elevation pastures along the Klamath River, where they eat a variety of grasses, wild herbs, and wild flowers supplemented with grass hay, alfalfa and grain grown on the ranch. The 5-pound (2.2-kg) wheels are made by hand and aged in specially constructed caves. The cheese ripens from naturally occurring molds found in the Rogue River Valley and, therefore, reflects a deep connection to the land. After maturation, the cheese is wrapped in Syrah grape leaves from Carpenter Hill Vineyard, which have been macerated in Clear Creek Pear Brandy and tied to the wheel with raffia. The cheese is released annually starting in September.
This year the ship date is scheduled for on or about September 13th. It should be in your favorite specialty cheese shop by the end of the month.
Rogue River Blue was honored as World’s Best Blue at the 16th World Cheese Awards in London, beating out entries from all over the world. That was the first time that an American blue cheese has won the title. The creamery also made history in 2007 by becoming the first American exporter of raw milk cheese to the European Union; its cheese is carried in Whole Foods Market, Neal’s Yard Dairy, London and Fromagerie Laurent Dubois, Paris.
Rogue Creamery was founded in 1928. The Vella family from Sonoma, Calif., acquired it from a co-op in Southern Oregon in 1935. In the 1950s, it began making some of the country’s best blue cheese. In 2002, Ig Vella selected Cary Bryant and David Gremmels as the new owners, and it now produces a variety of award-winning cheeses. It offers the only vertically integrated third-party certified sustainable cheese in the U.S. Its local dairy, Rogue View, and creamery, Rogue Creamery, both are certified sustainable by Food Alliance and Steritech, and certified organic by Oregon Tilth.
In the Pacific Northwest, you can buy Rogue River Blue in late September at select Fred Meyer Stores. Year round, you can find other Award-Winning Rogue Creamery Cheeses at most Fred Meyer Stores. For a location near you, please click here.
Rogue River Blue will also be available at Murray’s Cheese in Manhattan and Murray’s Cheese Shops in select Kroger Stores nationwide. For a list of Murray’s Cheese Shops in Kroger Stores, please click here.
Source: Rogue Creamery
Full FTC Disclosure: The Lady has been invited to “make” (remember… this means hang around in the make room and do things that won’t ruin the cheese…) cheese at Rogue Creamery August 24-26… so… Rogue Creamery has a special place in her heart…