"rogue creamery" news and stories

With the rise of artisan American cheesemakers, it shouldn't be a surprise that some of them, like Rogue Creamery and Uplands Cheese Company, are exporting their cheeses to markets abroad. Tasting even a small bite of the lusciously creamy Rogue River Blue (now, imported to England by Neal's Yard Dairy) makes it clear that stateside cheesemakers mean business when it comes to quality.

Hand wrapped in grape leaves, Rogue River Blue has a smooth complex flavor that ranges from sweet and fruity to nutty. Its texture is intensely rich, reminiscent of a Roquefort Baragnaudes. However, unlike Roquefort -- which is produced from raw sheep's milk -- this blue is made from raw cow's milk. And in contrast to many blues, like Gorgonzola Piccante, this one is more sweet than spicy. So, for those of you whose palates have been traumatized by overly-pungent blues, this one is sure to win you over.

Like most delicious artisanal cheeses, the craftsmanship (and local collaboration) involved in producing Rogue River Blue is directly responsible for its brilliant taste and consistency. The cheese comes from Rogue Creamery in Central Point, Ore. There, in the Rogue River Valley, the wheels are covered in grape leaves that are harvested from nearby Carpenter Hill Vineyard. But these aren't just any grape leaves: They're all macerated in Clear Creek's Pear Brandy and then tied to the cheese with strands of raffia.

Alabama-born LeNell Smothers defines herself first and foremost as a bartender, but she's been called many things, most recently the owner of LeNell's liquor store. She's owned her own whiskey label called Red Hook Rye and been recognized by her home state as an honorary Colonel. Other interests include gin, sin and men.

You survived the Derby Day parties, and your annual mint julep tickled everyone's fancies quite nicely. Now you are wondering what to do with that leftover bottle of bourbon.

How dare you have a leftover bottle of bourbon, first of all! But if you do, here's an easy way to get rid of it.

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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