Rogue River Blue

The Cheese

Rogue River Blue is a limited‑edition blue cheese released each autumn on the Autumnal Equinox after fall pastures have returned to peak richness. 

The cheese ages nine to eleven months in Rogue Creamery’s caves before each wheel is hand‑wrapped in Syrah grape leaves (from a biodynamic vineyard) that have been soaked in pear brandy.

The texture is dense and fudgy with classic blue veining, and the flavor profile includes pear brandy, vanilla, toffee, truffle, fig, and a deep blue cheese tang.

Rogue River Blue is the most decorated blue cheese in American history. It became the first U.S. cheese ever to win the top title at the World Cheese Awards when it was named World Champion in 2019. It later earned Gold at Mondial du Fromage in France in 2025 and the Gran Cincho de Oro at the Cincho Cheese Awards in Spain in 2026.

distinctions include World’s Best Blue in 2003 and multiple American Cheese Society awards. These wins are notable because Rogue River Blue competes directly against traditional European blue‑cheese regions and consistently prevails, underscoring its status as a global benchmark.

Pairings: This cheese begs for sweet wines - late-harvest whites, Vin Santo, Tawny port (10+years), Malmsey or sparkling wines with significant dosage such as Demi-Sec.

The Producer

Rogue Creamery was founded in 1933 in Central Point, Oregon, and has become one of America’s pioneering artisan cheesemakers.

It began as a cooperative supporting Rogue Valley dairy farmers and later came under the leadership of Tom Vella, who introduced French cave‑aging techniques and launched Oregon Blue in 1953, one of the first American Roquefort‑style blues.

Their modern era began in 2002 under David Gremmels and Cary Bryant, who expanded production, converted the dairy to certified organic status, and elevated Rogue River Blue to an unquestioned international benchmark. The creamery is a Certified B Corporation known for sustainability, organic farming, and innovation in cave‑aged blue cheese.