This hand crafted raw cow's milk blue veined cheese develops a beautiful natural rind as a result of hand turning and tending the cheese several times a week. The wheels are aged for up to a year in Rogue Creamery's special rooms which were constructed to simulate the ancient caves in Roquefort, France.This aging process imparts into the cheese naturally occurring molds that Rogue consider to be their signature Rogue River Valley Terroir. The flavors of the terroir include hints of sweet woodsy pine, wild ripened berries, hazelnuts, morels and pears. To preserve this cheese they hand wrap each wheel in Syrah grape leaves harvested from Carpenter Hill Vineyards in the Rogue River Valley. These leaves have been macerated in Clear Creek's Pear Brandy and tied with raffia. The grape leaves add additional complexity to the terroir driven flavors of the cheese and preserve its moist creamy texture.Multiple Award Winner!2nd place American Cheese Society 2015 Blue Veined with a rind or external coating, Best in Show, 2011 American Cheese Society, Montreal, CN; 2nd Place: Blue Veined, 2010 American Cheese Society, Seattle, WA; Best in Show, 2009 American Cheese Society, Austin, TX; 1st Place: Blue Veined, 2009 American Cheese Society, Austin, TX; 2nd Place: Blue Veined 2009 American Cheese Society, Austin, TX; 3rd Place: Blue Exterior Molding, 2008 World Championship Cheese Contest ,Wisconsin USA; 2nd Place Second Place: Blue Cheeses, 2007 American Cheese Society Awards , Vermont USA; Best Blue Cheese in the World, 2003 World Cheese Awards, London UK; 2nd Place: Blue external mold, 2006 World Cheese Awards, London UK; 1st Place: Blue external mold, 2004 World Cheese Awards, London UK; 1st Place: Blue made outside UK, 2004 World Cheese Awards, London UK; 1st Place: Blue Class, 2003 World Cheese Awards, London UK; 1st Place: Blue made outside UK; 2003 World Cheese Awards, London UK Best American Cheese, 2003 World Cheese ...
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