Rogue Creamery's Smoky Blue

by Jonathan M. Forester, Posted Nov 8th 2006 @ 2:04PM

Oregon is known for its smoked meats, fish, and cheddar cheeses. Now there is something new and smoky to add to the list. Rogue Creamery which has been making its Oregon Blue Vein cheese since 1956 has come out with a fantastic new cheese, Smokey Blue. This is a handmade cheese that is aged for six months to develop the delicious blue veins, then it is cold smoked for a full day over a mix of woods that include Oregon Hazelnut shells. After the smoking process, the cheese is further aged for a month to allow the smoke cure to spread throughout the cheese, mellowing out and balancing the bite of the blue. This is a sweet, creamy, slightly smoky, blue cheese that even people who normally don't like blue cheese really appreciate and enjoy. Rogue Smokey Blue has such an interesting depth of flavor that you can make a fantastic and elegant dip for vegetables by whipping it with heavy cream, or put a nice pat on a grilled burger or steak to take your seared and smoky beef up to a whole new level of gustatory revelry.

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Filed Under: Ingredients, New Products
Tags: america, appetizers, blue cheese, cheese, dinner, dip, hors doeuvres, rogue creamery, RogueCreamery, smoked cheese, smokey blue, west coast

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Reader comments (Page 1 of 1)

11-08-2006 @3:37PM Manya said... And this is one reason I live in Oregon....we have GREAT food.
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11-08-2006 @3:46PM Kiwi C. said... Sorry, even your lushest prose can't make blue cheese sound good to me. Eeeeuuu.
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11-08-2006 @7:18PM Hannah said... You must try their Pesto Mozerella. I'm lucky to live in the same valley as the Rogue Creamery and visit them whenever they are at our farmer's market. Yummy!
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11-16-2006 @1:34PM keziah said... As a recent convert to blue cheese, I have to credit the Rogue Creamery. I've made no secret of not having an appreciation for the flavor of a blue cheese. Two years ago at a family gathering, my sister served hors 'doeuvres of baguettes with a spread that had been grilled under the broiler for mere moments. I couldn't get enough. She laughed as she told me I was eating blue cheese!

It was the Rogue Creamery's Smoky Blue - and I've been putting it on everything since. It was the perfect blue to introduce my tastebuds to a new world of flavors. My favorite indulgence now is sliced Smoky Blue on apples, peaches, or nectarines. The fruit takes on a whole new flavor.

Smoky Blue is still my favorite, but I'm now able to appreciate many variations of blue cheeses - all from the Rogue Creamery, of course. They truly have a way with cheese.

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