Echo Mountain Blue
With 10 blue cheeses under their belt, Rogue Creamery makes each interesting and unique. Take Echo Mountain, Rogue’s rich and earthy mixed-milk blue. A combination of cow’s and goat’s milk makes it smooth and full-bodied, with a touch of tang.
David Gremmels and his partner bought Rogue Creamery on a handshake from Ig Vella of Vella Cheese Company in 2002. Rogue was originally founded in 1933 as a cooperative creamery.
Today, Rogue Creamery is a thriving business that produces a variety of award-winning cheeses including their 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 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 October The cows are not exclusively grass-fed, as they also get organic hay and grain. Echo Mountain is made from a blend of pasteurized cow's and goat's milk and aged for at least one year.
Echo Mountain has spicy and tangy flavors overlaid with assertive earthy notes. The texture of the cheese is firm, dense, and crumbly. The paste is creamy white in color, punctuated by blue veins and pockets of blue-green mold.
Echo Mountain Blue is the perfect cheese for stuffing pork and poultry. Complete the dish with other earthy foods like sage, onions, and spinach. A straightforward red like a Zinfandel or a full-bodied white like Viognier match this cheese’s delicate flavor and balances its funk with smooth, floral tones.