When fall’s cooler temperatures and wet weather bring renewed growth to the Southern Oregon pastures, the milk gathered from Rogue Creamery’s dairy cows is at its best; this is when the cheesemaker begins filling its vats to create Rogue River Blue. After aging 9 to 11 months, the wheels are hand-wrapped with locally harvested, biodynamically grown grape leaves from Troon Vineyard that have been soaked in pear spirits. Approximately one year after the wheels were first crafted, they are enjoyed by connoisseurs from coast to coast and in over a dozen countries worldwide.

Rogue River Blue has a deep connection to the landscape from which it comes. The cows that produce the milk for this world-class cheese graze on nutrient-rich, certified organic pastures, where they are thoughtfully cared for by their farmers. Rogue Creamery’s dairy models sustainability in dairy farming, with forward-thinking practices aimed at building soil health and improving the well-being and happiness of its herd. This includes creating hay from its own pastures, which reduces the farm’s carbon footprint and enhances the creamery’s terroir-driven approach to cheesemaking.

The flavor profile of Rogue River Blue evolves as it matures, making it a nuanced cheese to explore and revisit well into the holiday season. During the late summer and early fall, the cheese’s profile is bright, mild, and tangy; notes of fermented fruit, plus savory and umami flavors, emerge as the cheese ages and becomes creamier.

Rogue River Blue is available at select specialty cheese shops and counters nationwide, as well as RogueCreamery.com.