UK-wide delivery excluding Northern ireland. We aim for orders to arrive +/- 2 delivery days of the date chosen.

Rogue River Blue

A blue cow’s milk cheese that is wrapped in pear brandy-soaked vine leaves. The cheese develops for 9-11 months before being wrapped by hand in the biodynamic and organic Syrah grape leaves. The availability of Rogue River Blue around November-December, along with its soft, spreadable texture and decadent, fortified flavours makes this cheese one that many of our customers now associate with the festive time of the year. 

Following the 2019 World Cheese Awards win, the cheese sold out internationally. We advise early ordering to ensure availability. 


Made with raw cow's milk and vegetarian coagulant. 

PORTION

Regular price £28.75 Sale

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Spend over £29.50 to receive free delivery (England, Wales & Central Scotland)

Delivery Information

Standard delivery is free to most postcodes in the UK for orders over £29.50. Click here for a list of postcodes where additional delivery charges apply.

For orders under £29.50, standard delivery is £6.00.

Collection from our London shops is free - choose Shop Collection at checkout.

Choose your preferred delivery date at checkout. As we use third party couriers (typically DPD) we cannot guarantee the arrival day of your order but we will do our best to ensure that it arrives as close as possible to your chosen date. To be sure it arrives in time, we recommend choosing a date a couple of days ahead of when you would like to eat your cheese. 

 

milk type
Cow

coagulant
Vegetarian

milk treatment
Raw

location
Rogue River Valley, Southern Oregon

milk source
Own Herd

breed
Holstein, Brown Swiss and Holstein X Brown Swiss

season
November-December

average age
12-14 months

cheesemakers
David Gremmels

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Rogue River Blue was titled World Champion at the 2019 World Cheese Awards.

background

Rogue River Blue is made by David Gremmels of Rogue Creamery in Southern Oregon's Rogue River Valley. The Creamery has a long history: it started in 1933 as an artisan creamery cooperative who s...

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Rogue River Blue is made by David Gremmels of Rogue Creamery in Southern Oregon's Rogue River Valley. The Creamery has a long history: it started in 1933 as an artisan creamery cooperative who supported struggling dairy farmers in the Great Depression. Like many of Britain’s dairy farms, it then produced vast quantities of cheddar to supply troops fighting in World War 2 across the world. The Creamery started producing blue cheese in the 1950s after the owner Getano Vella visited Roquefort producers in France. In 1998, the Creamery was inherited by Vella’s son Ignazio “Ig” Vella who continued its tradition of handmade cheeses. David Gremmels bought the business in 2002 and has since carried on the Vella’s work whilst developing new cheeses such as Rogue River Blue. 

The Creamery is committed to sustainable dairy farming and use solar panels to offset energy use, follow organic practices to build soil health and encourage biodiversity, and are even establishing a protected wetland area for wildlife. The herd are grass-based for nearly 10 months of the year, with their best grazing occurring in the autumn when the Rogue River Blue is produced from their milk. The Rogue River runs through the pastures and irrigates the land that the herd graze on.

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our work with this cheese

Neal's Yard Dairy met David Gremmels of Rogue Creamery at a Slow Food event in Italy in the early 2000s and set about selling his Rogue River Blue cheese. In the early 2000s there was no precedent ...
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Neal's Yard Dairy met David Gremmels of Rogue Creamery at a Slow Food event in Italy in the early 2000s and set about selling his Rogue River Blue cheese. In the early 2000s there was no precedent for importing a raw milk cheese from the US to Europe and it was not possible under EU regulations. A few years later, Neal's Yard Dairy managed to successfully import a raw milk cheese from the states into the EU and paved the way for all future imports of raw milk cheese into the European Union from America.
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Accompaniments

Orkney Oatcakes, Thick
£1.00

Rosebud Red Onion Port Marmalade
£4.10

Serving Suggestions

Rogue River Blue pairs nicely with sliced pear and a drizzle of floral honey. To enjoy with a drink, we would recommend choosing a sweeter wine such as a fruit-forward Syrah or jammy Pinot Noir. It...
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Rogue River Blue pairs nicely with sliced pear and a drizzle of floral honey. To enjoy with a drink, we would recommend choosing a sweeter wine such as a fruit-forward Syrah or jammy Pinot Noir. It would also work well with a dark beer such as a porter or stout.
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Recipes

Rogue River Blue with Honey Bourbon Grilled Figs

For a delectable appetizer to your next al fresco dinner party, try these succulent honey bourbon grilled figs, which taste like heaven when topped with our award-winning Rogue River Blue.

FAQs

How much cheese to buy?

As a general rule of thumb, we would recommend roughly between 100 and 150 grams per person for after dinner, and a bit more if cheese is the focus of the meal. If you are buying cheese to serve over a couple of days or as part of a buffet, it is advisable to buy a few larger pieces. This will both look better and keep better than many small bits. To help visualise weights, a good tip is to consider that a regular supermarket pat of butter weighs between 200 and 250 grams. If you are at all unsure please give us a call for some advice.

How should I store my cheese?

The best option is to keep your cheese wrapped in its paper within a box in the fridge. This will prevent the cheese from drying out and absorbing other flavours. Your cheese will arrive wrapped in waxed cheese paper, which achieves the best possible balance between maintaining humidity around the cheese and allowing it to breathe. We are happy to provide some free extra cheese paper, just search for "cheese paper" and add it to your basket. We don't recommend cling film or foil as it can cause the cheese to sweat which will negatively affect the flavour.

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