Rogue River Blue is a handmade cheese, made from Brown Swiss and Holstein cow's milk and is only produced during the autumnal equinox and winter solstice. These cows graze in pastures that are 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.
This blue cheese is rich, creamy, with a slight sweetness. The wheels of Rogue River Blue are covered in Syrah and Merlot grape leaves macerated in Clear Creek pear brandy, giving an earthiness to the flavor. The leaves are tied to the cheese with natural raffia. The cheese ripens ages in caves designed to emulate the ancient caves of Roquefort.
In the 2007 American Cheese Society Competition Rogue River Blue was awarded 2nd Place in the category 'All cheeses ripened with Roqueforti or Glaucum Penicillium' and in 2009 and in 2011 Rogue River Blue was awarded Best Of Show by the American Cheese Society. A cheese that is surely worth sampling.