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February Cheese Special:

Rogue Creamery's Smokey Blue

In 2002 Ig Vella selected Cary Bryant and David Gremmels as the new owners of what is now called Rogue Creamery.  Located in Central Point, Oregon, the plant had been purchased by Ig’s father Tom before World War 2.  Tom Vella made 5 million pounds of cheese a year there during the war and, after the war in what we could perhaps consider a gift to the liberators, Tom went to Roquefort and learned to make blue cheese. 

Cary and David carry on the tradition of hand milled cheese.  Their adherence to quality along with careful innovation has earned them a great deal of industry respect and has earned their cheeses numerous national and international awards.  This month we feature one of those innovations: Smokey Blue.

SMOKEY BLUE made by Cary Bryant of Rogue Creamery (Willamette Valley, Oregon) – Semi-soft cheese made from raw cow’s milk.  It is a classic Roquefort-style blue cheese that is cold smoked for 16 hours over Oregon hazelnut shells.  The smoking process releases a sweet caramel note that balances both the sharp blue and sweet creamy flavor of the 100% natural full cream sustainable milk from Bonanza View Dairy. Case 1/6#

Specially  Priced for February

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