Gourmet News • Fall Cheese Guide 2020

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Multiple awards including a super gold medal at the 2014 World Cheese Awards

A naturally-rinded blue with hints of vanilla, truffle and savory bacon. It’s made from all natural grass-based organic whole cow milk and vegetarian enzymes.

A cow milk cheese that’s a cross between gorgonzola and a creamy mascarpone for a very creamy texture. The flavor is intense yet very sweet. This cheese would be perfect for a cheese plate after a meal and in pasta dishes or risotto.

BLUE CHEESE Caveman Blue

Rogue Creamery 866.396.4704 www.roguecreamery.com

Dolce Paradiso

Savello USA, Inc. 570.822.9743 www.savellousa.com

Oregon Blue

Rogue Creamery 866.396.4704 www.roguecreamery.com

Multiple awards dating back to a 1st place at the 1987 U.S. Championship Cheese Contest and up to a 3rd place at the 2017 United States Cheese Championships and a silver medal at the 2013 World Cheese Awards

Rogue Creamery’s signature classic blue, Oregon Blue has been artisan-made since 1955. It’s made from pasteurized organic milk from the Rogue Creamery mixed-breed dairy herd and has Rogue Creamery’s signature sweetness and spice with a regional fruit finish.

Penta Creme

Carr Valley Cheese 608.370.4144 www.carrvalleycheese.com

1st place at 2018 L.A. International Dairy Competition

Blue cheeese with extra cream for a rich, creamy flavor and a texture that’s almost spreadable at room temperature.

Point Reyes Original Blue

Point Reyes Farmstead Cheese Co. 415.663.8880 www.pointreyescheese.com

Multiple awards including, most recently, a 2019 Good Food Award

Classic-style raw cow milk blue cheese that’s rindless, all natural and gluten free. It’s made with microbial rennet and aged 3.5 months to produce a milky white cheese with blue-green veins throughout. It has an ultra-creamy texture with a medium-strong blue mold flavor.

Rogue River Blue Cheese

Rogue Creamery 866.397.4704 www.roguecreamery.com

Multiple awards, including a sofi award in the Specialty Food Association’s 2018 competition

This distinctive cheese has Oregon’s regional flavors of brandy, truffles, butter and hazelnuts, a creamy texture and green-blue veins. It’s made from organic pasteurized milk from the Rogue Creamery’s mixed-breed dairy herd and aged a minimum of nine to 12 months.

Roth Buttermilk Blue

Emmi Roth 608.285.9800 www.rothcheese.com

2nd place in 2017 U.S. Championship Cheese Contest, bronze in 2016 World Cheese Awards, best in class at 2014 World Championship Cheese Contest

Roth Buttermilk Blue is crafted with raw milk from Jersey and Holstein cows and cellar-aged for two months or longer. Tangy, yet mellow and creamy, this blue was recently ranked Top Crumbled Blue Cheese by Cook’s Illustrated.

Smokey Blue

Rogue Creamery 541.665.1155 www.roguecreamery.com

Over a dozen awards since its debut in 2004, including a SIAL Paris Innovation Award in 2006 and most recently a 3rd place at the 2018 American Cheese Society Judging & Competition

Playfully inspired by Smokey Bear, this American original blue cheese is cold-smoked for many hours over Oregon hazelnut shells. This process infuses the cheese with unique aromas of barrel-aged vanilla, bread pudding and candied bacon. The cheese exhibits spicy-sweet flavors of honey, apple and nectarine, plus a mild “blue” finish.

Tolman Blue

Rogue Creamery 866.396.4704 www.roguecreamery.com

Silver award for a new cheese at the 2018 World Cheese Awards

Tolman Blue has subtle, rich, buttery and savory flavors with a natural rind and an interesting texture. It’s made from pasteurized organic cow milk and aged a minimum of three months.

1st place at 2019 ACS Competition & Judging

Made from a modern cheddar recipe by Cabot Creamery and selected by Jasper Hill Farm for cave-finishing with a specially calibrated vault. Flavors are characterized by savory depth balanced by lactic brightness and salt caramel sweetness.


Cellars at Jasper Hill/ Cabot Creamery

Deer Creek The Carawaybou

The Artisan Cheese Exchange 920.803.8100 orders@cheese-exchange.com www.cheese-exchange.com

Gold medal from the 2018 L.A. International Dairy Competition; silver medal and best USA cheese from 2018 International Cheese Awards

The Carawaybou is an old-fashioned Caraway Wisconsin Colby based on a vintage recipe. The aromatic bouquet of the caraway gives way to a perfumed anise flavor that penetrates the Colby without overpowering it. The slight crunch of the caraway seeds adds a pleasant contrast to the firm, yet openly curdy body of the cheese.

Widmer Artisan Aged Cheddars

Widmer’s Cheese 888.878.1107 www.widmerscheese.com

Multiple awards over the last 14 years

The Widmer Family has been handcrafting Cheddar since 1922. In recent years, these cheddars have been aged longer to satisfy the distinctive palate of lovers of artisanstyle cheeses. Original family recipes and select cultures (with no shortcuts) gives these Cheddars a more sophisticated and complex flavor profile. The super-aged Cheddars have an intense flavor with hints of caramel and are known for being very smooth without the bitterness associated with some aged Cheddars. Also available with added red and green jalapeños. Available in lots of two 5-pound pieces, 10 1-pound pieces or 20 8-ounce pieces.


The Cheese Guide

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