Although Caveman was one of Rogue Creamery's original cheeses, its development was essentially put on hold for a while because of the outstanding success of Rogue River Blue. As of 2009, however, the OG blue is back and better than ever. A certified organic cheese, Caveman Blue is made using a complex combination of starter cultures and molds that require long production and aging time. During production, the curd is handled very carefully to allow greater moisture retention. After, the wheels are aged in limestone caves.
Rogue Creamery was originally founded in 1933 as a cooperative creamery. In 2002, David Gremmels and his partner bought Rogue on a handshake from Ig Vella of Vella Cheese Company. Today, Rogue is a thriving business that produces a variety of award-winning cheeses including multiple blues and cheddars.
Milk for production comes from their own organic dairy in nearby Grants Pass. The dairy has 68 acres with a quarter-mile frontage on the Rogue River—a beautiful piece of property in a valley that used to be loaded with small dairies of 15-20 cows. Now, the Rogue Creamery Dairy has 180 cows, most of which are Brown Swiss and Holsteins. When the weather permits, the cows go out on pasture daily from March to November. The cows are not exclusively grass-fed, as they also feed on organic hay and grain.
Caveman is a well-rounded blue with sweet and nutty flavors that are balanced by spice and pepper. Notes of buttermilk and a touch of tropical fruit also come through. The pale golden paste is moist and dense in texture and shot through with green-blue veins.
Caveman Blue makes a wonderful accompaniment to fruit and nut-studded crisps, stewed shallot compote, or a contrasting orange marmalade. Its earthy backbone allows it to pair well with a range of beverages; try bold reds like zinfandel, sweet American-style dessert wines, and full-flavored stouts.