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Oregon Blue

Producer
Rogue Creamery
Region
Oregon
Size
8 ins diameter, 5-6 ins high
Weight
5 lbs
Website
www.roguecreamery.com
Milk
Cow
Classification
Firm
Blue
Rennet
Vegetable
Rind
Natural

David Gremmels and Cary Bryant bought Rogue Creamery on a handshake from Ig Vella (Vella Cheese Company) in 2002.

What has evolved since then is a wonderful collaboration. Rogue Creamery was originally started in 1935 by Ig's father, Tom Vella, who ran it as a successful creamery for many years. Upon Tom's death in 1998 (aged 100), Ig took over and then finally sold it to David and Cary in 2002, with the stipulation that they would continue to make the creamery's signature cheeses according to tradition. Milk for production comes from Delmar at Rogueview Dairy. Delmar has 70 acres with 1/4 mile frontage on the river - a beautiful piece of property in a valley that used to be loaded with small dairies of 15-20 cows. Delmar started with 90 cows and has grown to 200, where he has held for the past 15 years. The milkers go out on pasture daily, when weather permits, (from March-October), but are not exclusively grass-fed, as they also get hay and grain.

Today, Rogue Creamery is thriving. Gremmels and Bryant have steadfastly held to the principles laid out by Tom and Ig Vella. Together they make a variety of award winning cheeses.

Oregon Blue was one of the original cheeses made under the guidance of Ig Vella at Rogue Creamery over fifty years ago.

Cave aged for at least 90 days, the texture of Oregon Blue is fairly soft and creamy, with an ivory colored paste shot through with blue-green veins.

Flavors are smooth and subtle, with notes of caramel, butter and spice.

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