In the small, southern Oregon town of Central Point an artisan cheese maker has captured the attention of the world cheese marketplace.
Rogue Creamery has quietly produced a world-class (and award winning) line of raw milk blue cheeses since its start in 1957. Recently, a San Francisco writer wrote of the dairy, “with Crater Lake Blue, they (Rogue Creamery) have a distinctive product worthy of a seat in America’s admittedly small blue cheese pantheon.”
Crater Lake Blue is a rindless cheese with a creamy texture and moderate pungency. It is bolder in flavor than the dairy’s other blues (Oregonzola and Rogue River Blue) but not particularly aggressive. These cheeses get their unique flavors because they are created with raw milk. And in that ingredient was “the rub.” Until recently, the United States government did not allow export of raw milk products. In September of 2007, all that changed and the government approved the raw milk health certificate for use in exporting to the European market. The rest, as they say, is history. Today Rogue Creamery’s products are receiving
prestigious awards both here in the States and in the European marketplace.
We at Whitewater Warehouse have been enjoying Rogue Creamery’s fantastic artisan cheeses for years. The Rogue River Blue is a favorite of our employees and customers. It is strong, but not overpowering, and has a sweet, rich finish. The Oregonzola makes for an out-of-this-world salad that we serve often at home to our guests….
Oregon Blue-Nut Salad!
½ cup of roasted, pealed, and chopped hazelnuts
½ cup finely chopped red onions
½ cup Rogue Creamery’s crumbled Oregonzola
6 – 8 cups of organic salad mix (or more if you like) – chopped roughly
Mix the above four ingredients together and toss with the following dressing: 2 tablespoons of champagne vinegar, 2 tablespoons of walnut oil, 2 tablespoons of hazelnut oil, dash of freshly ground pepper