Extraordinary Seasonal Blue Cheese
October 21, 2016
I asked for Roquefort. The cheesemonger unwrapped the wheel and offered me a taste. I love this classic blue, and nodded happily as the salty bite of the cheese hit my tongue. Then, looking rather sly, he unwrapped another wheel, scooped up a small bit and held it out. “Now taste this,” he said.
The flavor was extraordinary, and unlike anything I’ve experienced before. It was round, deep, rich, slightly sweet and fruity with that blue edge that hovers on aching intensity. The texture was tender as fudge.
“What is it?” I asked.
“Rogue River Blue,” he replied. “And don’t ask the price.”
Of course I had to. Choking a bit, I studied the leaf-wrapped blue-veined cheese, wondering aloud how it’s made.
“They make the cheese with summer milk then wrap it in Syrah grape leaves that have been soaked in Clear Creek Pear Brandy. Then they leave it to age for a year.”
This special Rogue River Blue is remarkable stuff. It costs a fortune, but it’s a rare treat, available in limited quantities during the fall. Try to taste it now because it’s usually gone by Christmas.
You don’t want to miss this.
(If you don’t want to order an entire wheel, you can buy it at Rubiner’s in Great Barrington, Massachusetts or Murray’s Cheese nationwide.)
Categorised in: Things I Love
We are excited you found our Rogue River Blue! Rogue Creamery uses Autumn milk for Rogue River and it’s aged until mid-summer, when the Syrah leaves are big enough, and that’s when we wrap it. The pear brandy soaked leaves work their magic for the rest of the summer and we release it every fall for the equinox (and beginning of the next year’s production), 9-12 months later. We are making 2017 Rogue River now and it will be the first organic Rogue River. All of our cheeses are transitioning to organic right now.
Cheers, the Rogue Creamery team
Thanks Tom. Sorry I got it wrong; I appreciate the correction. Mostly though, thanks for your cheese; it’s such a treat.
My most favorite cheese ever. Period.
I went directly to Murray’s after work today to hunt down this cheese. It $42.99/lb is was worth every penny. Outstanding.
Thanks for the heads-up, Ruth!
John just brought some home today on your recommendation. Can’t wait. xo