We always try to let you know when a local cheese merchant is cutting a particularly great wheel of cheese.
Today, when I asked what was nearing perfection in the case at the River Street Whole Foods, "Rogue River Blue" was the cheese expert's quick response. She was right.
We found a hint of caramel on the first taste that opens into a bright assertive finish. Ed says this is a blue cheese for people who don't think they like blue cheeses but do love full-flavored cheeses.
We both found ourselves eating it without bread, not wanting to dilute the flavor. This was despite the fact that we had excellent bread on hand – a loaf of the "Organic Cobblestone Rye Bread" from the Whole Foods bread department.
"I consider this the most distinctive blue cheese made in America today," says Max McCalman, maître fromager of New York City's acclaimed Picholine restaurant, in his book, "Cheese - A Connoisseur's Guide to the World's Best."
By the way, we highly recommend this book. We carry a copy of the index page with us as we shop for cheese.
Here is some of what the cheesemakers, Cary Bryant and David Gremmels, say about their product.
"Rogue River Blue cheese is handmade only during the autumnal equinox and winter solstice from Brown Swiss and Rogue River . They eat a variety of natural grasses, wild herbs, and wild flowers, supplemented with grass hay, alfalfa and grain grown on the ranch. Holstein cow’s milk. This milk is produced using sustainable agricultural & dairy practices, and is certified by Food Alliance as such. These dairy cows graze in pastures that are at a 1650 ft elevation, along the Rogue River.They eat a variety of natural grasses, wild herbs, and wild flowers, supplemented with grass hay, alfalfa and grain grown on the ranch.
The five pound (2.2 kg) wheels are made by hand and aged in specially-constructed caves designed to emulate the ancient caves of Roquefort, . The cheese ripens from naturally occurring molds found in the Rogue River Valley and, therefore, reflects a deep connection to the land.
After maturation, we wrap the cheese in Syrah and Merlot grape leaves previously macerated in Clear Creek pear brandy and tie the leaves to the cheese with natural raffia."
Details:
The Rogue Creamery
P.O. Box 3606
Central Point, OR
Other Opinions:
http://www.cowgirlcreamery.com/prodinfo.asp?number=ROGRIV
Some comments on Chowhound.com
http://www.artisanalcheese.com/prodinfo.asp?number=10825
