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Crater Lake Blue
Rogue Creamery's cheesemaking
roots go all the way back to the 1930s when Tom Vella (grandfather to renown
cheesemaker Ig Vella) decided to open a southern Oregon creamery in the middle
of the depression. Today, Rogue Creamery is run by David Gremmels and Cary
Bryant, who continue to uphold the practices and principles of artisan
cheesemaking as set out by the Vellas.
The most robust of all the blue
cheeses from Rogue, Crater Lake Blue combines blue mold strains from around the
world with Rogue Creamery's own molds. Stabbed with lustrous blue-green veins
that mirror the intensity of Crater Lake, this silky cheese is rich and sweet
with a deep buttery finish.
2nd Place Ribbon, American Cheese Society Competition in Burlington, Vermont,
2007.
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