Rogue Creamery’s Bluehorn blue cheese named among best in the world

Little Southern Oregon’s Rogue Creamery continues to win top trophies for its artisan cheeses in global competitions, beating top brands in Europe.

On November 2, the Central Point company received a Super Gold Medal for its blue cheese Bluehorn at the 2022 World Cheese Awards, where the UK-based Guild of Fine Food brought together experts in Wales to judge 4,434 cheeses from 42 countries. .

Wheels of organic, ultra-creamy Bluehorn blue cheese are aged in a cave for approximately three months and soaked in an organic red wine blend.

“The result is a cheese with distinctive berry notes, a sweet-salty, browned-butter finish and a subtle pink coloring to the rind,” Rogue Creamery Cheese Emissary Marguerite Merritt described in a press release. .

Bluehorn blue cheese was one of 96 cheeses to win a Super Gold medal at the 2022 World Cheese Awards. Only three other winners were made in the United States: The Farm at Doe Run’s St. Malachi Reserve made in Pennsylvania and Murray’s Cheese’s Hudson Flower from New York and Greensward from Vermont.

In the international competition, the Oregon cheesemaker also received silver and bronze medals for its original Roquefort-style Oregon Blue, its robust Crater Lake Blue and Cheese Is Love, an extra-aged sharp cheddar all of which profits are donated to help the people of southern Oregon. in need.

Oregon Blue was introduced in 1954, become the first cave-aged French-style blue cheese made west of the Missouri River.

David Gremmels, co-owner of the creamery since 2002, and his team created the Oregon-inspired Rogue River Blue, which was named the World’s Best Cheese at the 2019 World Cheese Awards, the first American cheese to win the honours.

Its color, consistency, texture and taste have been judged better than the legendary Italian Parmigiano-Reggiano and thousands of other cheeses.

The limited-edition Rogue River Blue is made from the distinctive-tasting milk that cows produce in the fall at the certified cruelty-free dairy at the Creamery in Grants Pass.

The wheels of cheese are wrapped in locally grown Syrah vine leaves soaked in pear liqueur and aged for a year before being ceremonially released around the autumnal equinox.

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