Rogue Creamery announces return of seasonal Flora Nelle Blue
The organic European-style blue cheese is made with spring cow’s milk and inspired by family legacies.
Early this spring, when clover, rye, native fescue, timothy and orchard grasses began to grow in Rogue Creamery’s Southern Oregon pastures, the artisan cheesemaker says it deemed conditions perfect to make its organic Flora Nelle Blue. After two months’ aging, the cheese is returning as a seasonal spring release. It’s the first time in five years that the Rogue Creamery has crafted this unique recipe.
The flavors of the dense, savory blue cheese are best expressed with milk gathered this time of year, says David Gremmels, president of Central Point, Ore.-based Rogue Creamery. Gremmels and former partner Cary Bryant developed this cheese 10 years ago in honor of their grandmothers, Florence and Nelle. The recipe was inspired in part by traditional blue cheeses from France.