Rogue River Blue

With a population of just over 2,100, Rogue River in Jackson County, Oregon isn't exactly one of the largest cities in the United States. The verdant little area is nestled along the banks of the Rogue River. Its rugged landscape includes wooded areas, forested mountains and suburban neighborhoods. With very little snowfall but a lot of rain, the area continually looks like an El Greco landscape.

               

The Rogue River in Oregon flows not far from the Rogue River Creamery.

While I enjoy pretty much every kind of cheese, I tend to get overly excited when I am about to try something different, really different. Rogue River Blue is a wild and wonderful extravagance that makes cheese sampling fun. I'm not at all surprised that Rogue River blue cheeses have received many awards and that the company has received worldwide attention and admiration. The history of the company is quite fascinating: http://www.roguecreamery.com/store/content/38/History/

Rogue River Blue is a cheese made with old-world techniques, modern love and a little bit of new age idealism. With aging facilities created that replicate the conditions of the curing limestone caves in Cambalou, home of the famous Roquefort cheese, Rogue River Creamery has figured out a way to create some of the finest blue cheeses in the country. The company not only focuses on making beautiful, tasty cheeses, it is dedicated to quality and sustainability as well. And wow, Rogue River Blue is a chef d'oeuvre with its magnificent appearance. The cheese is artistically wrapped in grape leaves that have been soaked in pear brandy, giving the entire cheese a mature, seductive allure. Be sure to buy this cheese soon, because it's a seasonal cheese made during the fall. Production stops after the winter solstice.

Rogue River Blue is wrapped in Syrah leaves that have been soaked in pear brandy from Oregon.

Using raw milk from Holstein cows that graze mostly on lush grasses, herbs, berries and hops with just a bit of alfalfa and grain, Rogue River Blue ends up having a deeply rich, complex and earthy flavor. Macadamia and hazelnut notes mingle with a strong fruity pear flavor right from the start. The sweetness is undeniable in this moist, slightly gritty but mostly creamy blue, and a wonderful tart, tang cuts through, one that's typical of good European blue cheeses. With the sweet, nutty flavors comes a burst of saltiness that makes your taste buds come to attention without overwhelming them. There's also a slight herb taste, especially close to the edge, but avoid eating too close to the damp grape leaves, as the flavor can be on the musty side.

Rogue River Blue cheese is wrapped in grape leaves.

This is a cheese that grows on you the more you eat it. If you love it right off the bat, you will eventually get strong cravings for it and even dream about it. If it's not your favorite in the beginning, you will at least learn to appreciate its luxurious qualities. Vegetarians will jump for joy when they find out this blue is made with vegetarian rennet. It's not often that vegetarian cheese is so robust, flavorful and exciting. The raw-milk cheese is aged nine to twelve months, allowing the flavors to develop and mature. Its texture is less crumbly than a lot of blues but still fractures easily when you cut into it. It has a creamy but hearty feel in your mouth.

Despite the strong flavors of Rogue River blue, and despite its sweetness, this is a great cheese for baking in savory tarts, crumbling on salads or serving as part of a fruit and cheese plate. You can also add some to a hamburger with fried egg on a soft bun. Of course, a nice hunk of this blue served with a toasted ciabatta roll is also fantastic. Another option is to accentuate the already sweet cheese by serving it with nuts and fig jam or honey on crackers.

A toasted ciabata roll with Rogue River Blue makes a divine snack.

Liquor Mart in Boulder has an outstanding selection of wines, beer, champagne and more.

Kevin Downs, Assistant wine manager at Liquor Mart in Boulder, Colorado, suggests the following pairings for this cheese:


Wine with Rogue River Blue. If enjoying this cheese in its pure form (alone or with perhaps some nuts or bread) the best wines to match with it are all sweet, with one exception, as sweetness balances Saltiness beautifully. 

Port, either a well aged Vintage Port or a Tawny, is an excellent match. The sweetness offsets the saltiness of the cheese, and the big body of the wine holds up to its massive flavors. Vintage Ports can set you back $100 or more, but the Taylor Fladgate 10 Yr. Old Tawny is wonderful at $31.99 and their Fine Tawny is a bargain at $15.99 ( aged about 5-6 yrs.) 

Even better are sweet white wines. Those affected by Botrytis (“noble rot”) are especially good with this blue, as the earthiness combined with the sweet, full body work beautifully. Sauternes from France are the classic wine of this type but are very expensive. Just as good is the Tokaji Aszu 3 Puttonyos, from Hungary, a delicious wine for $22.99 a 500ml Bottle. Eisweins are also an excellent choice. While the German ones are outrageously priced, beautiful examples are made in, of all places, Ontario, Canada. The Jackson Triggs, at $24.99 a 375 ml bottle is delicious. 

German Rieslings work well, as long as they are on the Spatlese or Auslese level of sweetness. The Rictere Brauneberger Juffer- Sohnnenuhr Auslese (you got to love those German wine labels) at $28.99 is perfect, but far easier on the wallet (and the pronunciation) is Chateau St Michelle Late Harvest Riesling at $10.99. Finally, that all purpose wine – bubbly - works here. Brut actually works well, but a nice Demi Sec, with a bit of sweetness, is especially yummy. Check out Gruet at $16.99.

Taylor Fladgate 10 Yr. Old Tawny port pairs well with the big flavors of this blue cheese.