Rogue River Blue and some other stuff too.

We just received our first THREE, yes three there will be FIVE total this season, wheels of Rogue River Blue cheese. For those of you who have not tried this before I warn you it is a terrible addiction. To make matters worse it is an addiction you can only feed one time of the year. Luckily that time is now. A bit about the Rogue River Blue before we go any further:

This hand crafted raw cow’s milk blue veined cheese develops a beautiful natural rind as a result of hand turning and tending the cheese several times a week. The wheels are aged for up to a year in our special rooms which were constructed to simulate the ancient caves in Roquefort, France.

This aging process imparts into the cheese naturally occurring molds that we consider to be our signature Rogue River Valley Terroir. The flavors of our terroir include hints of sweet woodsy pine, wild ripened berries, hazelnuts, morels and pears.

To preserve this cheese we hand wrap each wheel in Syrah grape leaves harvested from Carpenter Hill Vineyards in the Rogue River Valley. These leaves have been macerated in Clear Creek’s Pear Brandy and tied with raffia. The grape leaves add additional complexity to the terroir driven flavors of the cheese and preserve its moist creamy texture. Rogue Creamery

To top it off the milk comes from a special herd that grazes ONLY in high pastures about 1600 ft. This is serious cheese people. I urge you to try this while it is available but I will take no responsibilty for those of you who find this cheese habit forming. Although I have heard of a twelve step program that someone is trying to put together. . . Cheers.