Oregon Blue Vein

Rennet: Vegetarian

Milk: Raw Holstien and Brown Swiss Cow

Cheese: Type 5 Rindless

Related: Roquefort, Point Reyes, Great Hill, Danish Blue.

Origin: Made at Rogue Creamery in Central Point, Oregon. Master Cheesemaker Ig Vella, Head Cheesemakers David Gremmels and Cary Bryant

Story: Rogue creamery was founded by Tom Vella (Ig's Dad) with the purpose of making a world class blue and this is it. Tom made a trip to Roquefort-sur-Salzon back in the 1950's and managed to get an all access pass to the caves. While there, he "wandered off" from the tour, and managed to "obtain" some scrapings from the cave walls. He brought them back and used them to create a blue that is a little bit of everything great about blue cheese. It's moldy, salty, creamy, crumbly, tangy, rich, peppery, sticky, smelly, and sweet all at the same time.

Pairings: Port, Banyuls, Sauternes, Tokaji, Stout and Porter. (Particularly from Rogue Brewery!)

1/4 LB 1/3 LB 1/2 LB 2/3 LB 3/4 LB 1 LB 2 LB 3 LB 4 LB 5 LB $19.00 per pound