Posted on 10/28/2019 4:48:20 PM PDT by cba123
Rogue River Blue Cheese, produced by Rogue Creamery in Southern Oregon, is an organic, cave-aged blue cheese that is wrapped in pear spirit-soaked Syrah grape leaves.
The Savencia Fromage & Dairy-owned creamery beat out some tough competition: More than 3,800 cheeses from 42 countries and 6 continents were evaluated by a panel of 260 judges in Bergamo, Italy this month.
"This is truly the greatest distinction a cheese can receive. What an extraordinary validation of our commitment to quality, the place that inspires our cheese—Southern Oregon's Rogue Valley—and the excellence of the growing American artisan cheese industry, I am humbled and filled with gratitude," said Rogue Creamery President David Gremmels.
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LOLOL!!!!! Grabbed it!
Yeah, you can get Swiss gruyere or emmentaler for a lot less.
Another notable cheese, and I expect this is a lot of personal taste because for me the stinkier the better, is Marin French Cheese Company--Rouge et Noir brie. It's more available but I highly recommend letting it age a couple of weeks. A buttered baguette, Danish ham and a healthy spread of their brie is the best sandwich I've ever had.
Finally Brazos Valley Cheese in the Waco, TX area makes some fine cheeses. They have a variety and some work better than others but pleased me to see some good stuff come out of a red state.
It’s made from this
https://en.m.wikipedia.org/wiki/Italian_Mediterranean_buffalo
A bit more docile and domestic
That’s why here if you want to pay for it it’s called Mozzarella Bufala and it’s about four times the price of Polly-O
Milking a Cape Buffalo would take some stocky and brave milkmaids
If one is making a real Italian pizza magharita it’s the nest to use
I just re-read the title and found it might be misleading. The first time ever is for American-Made blue cheese. In 2010 Tillamook Medium Cheddar won worlds best medium cheddar.
Yes, I remember Liederkranz. My favorite stinky cheese ever, even better than Limburger.
I heard some years back that the Liederkranz bacterial culture had mutated or something, and that the cheese was a thing of the past. Then I heard later that somebody had recreated it somehow. I haven’t tasted Liederkranz in decades, so I probably wouldn’t know how the new stuff compares to the old. If it’s anywhere close, that’s good enough for me.
I always liked Bandon better than Tillamook.
Bandon Cheese label is now made by Tillamook. When Bandon went out of business Tillamook bought it. Even though Tillamook didn’t really want it they didn’t want Kraft to get it.
Bandon has a new award winning cheese factory, built on the old site, called Face Rock. You will probably like their cheese better than Bandon now.
Back in the 70s and early 80s I used to stop at the Bandon cheese factory often. I knew Tillamook had bought Bandon, but not about the new cheese factory. I moved to Arizona in 1985, and never get up to Oregon now that all of the family has moved away or died.
Thanks for the information.
Go to “Facerockcreamery.com” You can order some of their cheese.
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