Articles Tagged with ''blue cheese''

From running the pasteurizer to pumping fresh milk to adding the all-important starter culture to putting the cheese in forms and pressing it down, Master Cheesemaker Tony Hook is hands-on when crafting 70 flavors of aged cheddars, blues and mixed milk cheeses that bear the name of Hook’s Cheese.

While family-run Hook’s Cheese only has seven full-time employees, this 8,500-square-foot cheesemaking plant — originally built as a livery stable to the Washington Hotel in 1875 and is on the National Register of Historic Places — has transcended history as one of the first cheese companies in Wisconsin to perfect the art and science of mixed milk cheeses.

Central Point, Ore.-based Rogue Creamery is delighted to announce that its 2024 vintage of World Championship winning Rogue River Blue cheese is now available.

Situated between Madison and Milwaukee, Wis., on Interstate 94 in a 7,000-resident town called Lake Mills lies Crystal Farms Dairy Co.’s plant. 

Edina, Minn.-based Crystal Farms Dairy Co., producer of high-quality cheese and butter with dairy sourced from Midwest farms, is known for its commitment to “Farm and Family” by recognizing the hard work of farmers to put food on families’ tables. 

Crux Fermentation Project and Rogue Creamery debuted a new, limited-edition, lambic-style ale brewed at Rogue Creamery’s cheesemaking facility using the yeast and flora of the cheesemaker’s world champion blue cheese, Rogue River Blue.

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.

Way back in 1933, an entrepreneur from Portland, Ore., worked with the city of Central Point, Ore., to open the Rogue River Valley Co-op — the first artisan creamery cooperative in Southern Oregon.