Why Rogue River Blue Cheese is America's Favorite

Rogue River Blue Cheese is America’s favorite because it combines award-winning flavor, artisan craftsmanship, and rare seasonal production. Made only once a year, wrapped in Syrah grape leaves, and cave-aged up to 11 months, it delivers a uniquely complex taste. Its historic win as the “World’s Best Cheese” in 2019 further cemented its reputation as the top American blue cheese. For many Americans, the word “cheese” brings cheddar or colby to mind. But in artisan-cheese circles, a different champion reigns supreme. Rogue River Blue – a seasonal, limited-edition blue from southern Oregon – has captured the nation’s imagination. In 2019 it made history as the first American cheese to win “World’s Best Cheese Since then, cheese mongers and food writers can hardly stop talking about it. Each autumn, fans eagerly await its release – a true cheese-celebration marking the fall equinox. As the image below shows, Rogue River Blue’s striking appearance and craftsmanship hint at the care behind its fame. Rogue River Blue Cheese

Wrapped in Syrah grape leaves and aged over a year, Rogue River Blue’s creamy interior is dotted with blue veins and rock-salt crystals. This Oregon-made blue cheese – named the 2019 World Cheese Awards champion – blends artisanal tradition with bold flavor

Rogue River Blue isn’t just any blue cheese. It’s an organic, cave-aged, hand-crafted specialty from Rogue Creamery in Oregon’s Rogue Valley. Each wheel is wrapped in Syrah grape leaves that have been soaked in local pear brandy– an unusual step that infuses the cheese with subtle fruit notes. And it’s only produced once a year, in limited batches during the autumn, when the cows’ milk is at its richest Together, these factors make Rogue River Blue unique. But why has it become so beloved? In short, its story, flavor, and accolades combine to make this the blue cheese that Americans can’t get enough of.

Crafted in Oregon: The Rogue Valley Terroir

Rogue River Blue’s magic starts with its place of origin. Rogue Creamery was founded in 1933 in Oregon’s fertile Rogue River Valley, long prized for dairy farming. Today the creamery’s herd of pasture-grazing cows enjoys rich grass and forage, free to roam on certified-organic pastures bordering the Rogue River. As company owner David Gremmels says, “our cows are not in a barn eating hay… they’re out foraging the land, converting that into rich milk that expresses the flavors of this region”. In other words, the valley’s sun, rain and plants – the terroir – live on in the milk.

When autumn arrives, the pastures flush with fresh growth, and the cows’ milk becomes especially sweet and rich. This seasonal milk provides Rogue River Blue’s foundation. Each year, production begins on the autumnal equinox when cooler weather and green grass give the best milk The timing is so key that Rogue Creamery celebrates the Equinox as the official start of Rogue River Blue season. Because only fall milk is used, quantities are naturally limited – adding to the cheese’s mystique.

Rogue Creamery also prides itself on sustainability. The farm is Oregon Tilth-certified organic, and their herd is treated humanely. (In fact, Rogue is one of the first B Corp-certified cheese companies.) From on-site solar panels to cover cropping, the farm’s practices focus on soil health and pasture quality. “It’s our mission to create the world’s finest handmade cheeses,” Gremmels explains, “and that hard work and passion translate into accolades.” In short, Rogue River Blue starts with happy cows on a thriving organic farm – the very picture of American artisan cheese-making.

Traditional Craftsmanship Meets Innovation

What really sets Rogue River Blue apart is how it’s made. After gathering the fall milk, cheesemakers use traditional blue-mold culture (Penicillium Roqueforti) and age the cheese in the cool, humid cave-like cellars of Rogue Creamery. Each wheel is aged a minimum of 9 to 12 months During this long aging, tiny calcium lactate crystals form inside, giving the paste a fudgy texture and a delightful crunch. (These crystals, often described as “fudgy and rich”, are a hallmark of long-aged blues.) After nearly a year of cave aging, the wheels get their signature wrap: hand-picked Syrah grape leaves soaked in pear spirits (pearl brandy)

Wrapping the cheese in pear-brandy–soaked grape leaves is partly symbolic and partly flavor-driven. Gremmels chose Oregon-grown Syrah leaves because “Syrah grape is one of the finest representations of winemaking in our region,” and the pear spirit reflects another local product This process infuses each wheel with a hint of fruit and spice. A recent press release notes, “Every aspect of Rogue River Blue reflects its Oregon roots” – from the organic milk to the terroir-rich leaves. In fact, judges at the 2019 World Cheese Awards were “seduced by its multiple sensations, balance and both sweet and spicy notes”

In today’s age of mass-produced foods, Rogue River Blue stands out for its hands-on approach. Everything from milking the cows to wrapping the cheese is done in-house at Rogue Creamery. One cheesemaker even likened it to a harvest: the grapes used for wrapping are picked in spring and preserved in brandy, then applied to aging wheels around winter. The result is a cheese that is both rustic and refined. Its rind of dark-green grape leaves gives it a storybook appearance, and the interior is “toile-style” blue veining running through an antique-white paste

Key Elements of Rogue River Blue’s Craftsmanship:

• Seasonal Crafting: Made only in fall when milk is richest; released annually at the Autumnal Equinox
• Long Aging: Aged 9–12 months in a cave to develop complex flavor and mineral crystals
• Pear-Brandy Finish: Wrapped in organic Syrah leaves soaked in Oregon pear brandy, adding sweet-fruit notes
• Organic Milk: 100% certified-organic, grass-fed cow’s milk from Rogue Valley pastures

These time-honored techniques explain why Rogue River Blue isn’t something you find in every grocery store. It’s labor-intensive (at one point retailing around $50 per pound) and produced in tiny quantities. But for cheese lovers, that scarcity only makes it more coveted.

A Legacy of Accolades

Quality like this didn’t go unnoticed. Rogue River Blue has racked up prize after prize, pushing American artisan cheese onto the world stage. In 2003 – just one year after its debut – it became the first non-European blue cheese ever to win “World’s Best Blue Cheese” at the prestigious World Cheese Awards in London  This surprise victory hinted that something special was happening in Oregon.

Since then, Rogue River Blue has collected a treasure trove of honors. It won Best in Show at the American Cheese Society competition in both 2009 and 2011. Then in October 2019, it made history again: out of 3,800 cheeses from 42 countries, Rogue River Blue was named the “World’s Best Cheese” at the World Cheese Awards in Bergamo, Italy That marked the first time any US-made cheese won the overall champion title. As CEO Dominique Huth of Savencia (Rogue’s parent company) said, the victory “places the USA on the map when it comes to specialty cheesemaking”

These awards didn’t just give Rogue River Blue bragging rights – they built its legend. Chefs and retailers started talking it up. Even Whole Foods’ specialty-food VP was photographed holding the trophy when it won That sense of prestige makes Rogue River Blue feel like a national treasure. For Americans who prize craftsmanship and local heritage, its story hits home: it’s a homegrown champion.

Flavor Profile: Complexity in Every Bite

So, what does Rogue River Blue actually taste like? The short answer: unlike any other blue you’ve tried. Its flavors are at once sweet, savory, and surprising. Many first-time tasters note that it doesn’t hit you with the bracing funk or sharpness you might expect. Instead, it opens with a gentle, creamy tang. The subtle nose carries hints of pear and red wine – a nod to the grape leaves and brandy used in aging. One critic said it smells “far softer than any I had tried before”, with only the gentlest whisper of classic blue aroma.

Upon the first bite, Rogue River Blue cheese complexity becomes clear. It’s 

• silky and rich, but layered with flavors. Here are some tasting notes commonly mentioned by experts and aficionados:
• Sweet Fruit & Spice: Think ripe pear, fig, or apple blossom – courtesy of the pear brandy–infused leaves. (Tasting charts list pear brandy, vanilla, and fig as prominent notes 
• Caramel & Buttery Depth: Its long aging brings out toasted-toffee or brown-butter sweetness. One cheesemonger described it as “fudgy and rich” with caramel-like undertones 
• Earthy “Blue” Savory: The Penicillium mold gives a classic blue-cheese backbone – a gentle tanginess and a bit of earthiness, but well-balanced. By mid-palate, hints of umami and salt emerge, especially as the cheese warms. As it ages, it can take on richer, almost bacon-like or meaty nuances; one veteran monger couldn’t believe he was tasting bacon and chocolate notes in this blue
• Crystals & Texture: The paste is firm yet creamy, and every bite has a slight crunch from calcium lactate crystals. These tiny salty crystals (sometimes called “cheese gemstones”) add to the sensory fun

A wheel of Rogue River Blue on the right, and a freshly cut wedge on the left, reveal its striking interior marbling. The pale-blue veins and rustic rind hint at a complex flavor: expect notes of pear and vanilla layered with tangy blue-mold character.

In practice, each wheel (or “vintage”) can vary. Rogue Creamery’s president notes that year-to-year differences in weather and forage can shift the balance of flavors. For example, the 2021 vintage was described as “sweet and spicy with fermented fruit, Comice pear, and brown butter” with a rich fudginess As one cheese expert put it: “It boasts ample brushite crystals that develop with age, making Rogue River Blue distinctive.” The combination is so unique that even blue-cheese skeptics have been converted. As one importer remarked, a reluctant taster “could taste port, and it was so good I just kept going back…and ate the whole wedge”Rogue River Blue Cheese

In summary, Rogue River Blue goes beyond the expected. It combines fruitiness and indulgent sweetness with a full-bodied blue profile. That broad appeal – sweet, savory, creamy and crunchy all at once – helps explain why it has so many devoted fans.

A Nation’s Favorite: Popularity and Hype

When Rogue River Blue won the world title, the news created a stampede. Suddenly a cheese that had been a regional specialty became an international star. Retailers report that demand jumped almost overnight. After the 2019 World Cheese Awards, Rogue Creamery’s co-owner David Gremmels said sales “went up 500%”. Cheese shops couldn’t keep it on the shelf – in fact, a London shop (La Fromagerie) declared it their top-selling cheese of the holiday season, selling out completely

Even in the U.S., what was once a cult favorite has become a name-brand legend. Cheese distributors note that more customers ask for Rogue River Blue – including large retailers who want to offer it to consumers. According to one distributor in Illinois, the price is now “less of a barrier for retailers as consumers have become more aware”. In other words, people are willing to splurge on this special cheese now that they know how exceptional it is.Rogue River Blue Cheese

Real-life enthusiasm runs high: each year when the new vintage drops, fans race to buy it. Cheesemonger Michael Zuercher orders multiple wheels in advance, and even declares it his store’s “Blue Cheese of the Month” Online forums buzz about the “Rogue River Blue watch” every autumn. One enthusiastic blogger described Rogue River Blue as “an absolute favorite of ours” – a cheese “very worthy” of its hype  (It’s also raved about on social media and cooking shows; professional chefs prize its complexity for elevating dishes.)

Why all this fuss? For starters, Rogue River Blue’s story is as compelling as its taste. It’s a rare case where a product’s pedigree – American organic farm, female cheesemakers, sustainable practices – matches its flavor profile. And awards have a snowball effect: each headline win spread word-of-mouth that “maybe Americans do make great cheese. One cheese expert noted how Rogue River Blue helped shift attitudes: customers who once believed US cheeses were only for melting on burgers now see “how good it is”

Here are a few reasons enthusiasts cite for its popularity

• Award-Winning Prestige: Being the first American world-champion cheese makes it a point of pride and curiosity 
• Exclusivity: Its limited, seasonal release (only once a year) makes each wheel feel like a treasure 
• Complex Flavors: The sweet-and-savory taste profile draws in both blue-cheese fans and newcomers alike 
• Local Roots: Supporters love that it’s made with organic Oregon milk and regional ingredients – a story they can tell at the table

These elements combine to create real FOMO (fear of missing out) among cheese lovers. In short, Americans have embraced Rogue River Blue not just for its. flavor, but for its identity: a homegrown, world-class cheese that represents the best of small-batch craftsmanship.

Enjoying Rogue River Blue: Pairings and Tips

Once you have Rogue River Blue in hand, how should you eat it? Thanks to its versatility, there are many delicious ways. The cheese itself is robust enough to eat on its own – many aficionados say it “needs no accompaniment – but it also plays beautifully with sweet and fruity contrasts.

Common pairings include

• Fruit and Compote: Slices of ripe pear or apple naturally echo the pear brandy note in the cheese. A compote or jam (fig, pear, or honey) can highlight the sweet side. In fact, one London cheese bar famously served Rogue River Blue with a pear-and-grape compote on the side
• Crackers and Bread: Toasts or crackers provide crunch and balance. The cheese’s creamy texture spreads easily on seeded crackers, raisin nut bread, or crusty baguette
• Bold Wine: Rich whites or fortified wines are classic matches. Try a late-harvest Riesling, Sauternes or Vin Santo to complement the fruit and honey notes. Red wines like Syrah and Cabernet Franc (Syrah being the very grape used in its wrap!) also work well
• Dark Beer or Spirits: Aged Rogue River Blue even teams up with beers and spirits. A stout or porter (especially a nutty hazelnut porter) will bring out the chocolatey, earthy depths. For a real Oregon touch, try it with a local pear cider or small-batch whiskey. The creamery itself suggests Sauternes, Gewürztraminer, or even bourbon to match its bold flavor.

Experimenting is half the fun. One cheese teacher suggests that the simplest preparation – just unwrapping a wedge and tasting it plain – is surprisingly revelatory. “I wrote ‘Wow, SO creamy’ after my first bite,” confessed a writer from Business Insider. Others love it crumbled into salads or melted over steaks, but most agree: let the cheese speak for itself with a short cheese knife and a generous glass of something sweet.Rogue River Blue Cheese

Quick tips for serving Rogue River Blue: Use it at room temperature (an hour out of the fridge) so the full range of flavors bloom. It’s often a showpiece on holiday cheese boards. And because each batch is slightly different, consider this vintage treat: savor it slowly, perhaps over several evenings, like a fine wine.

Why It Holds a Special Place in America

Rogue River Blue’s popularity reveals something broader about American food culture. It shows that in the U.S., people want world-class artisan products. When given a truly exceptional local product – complete with story and quality – American consumers embrace it wholeheartedly.

Beyond awards and sales figures, what cements Rogue River Blue’s status is passion. Fans swap tasting notes online, wine shops feature it prominently, and even non-cheese-purists will give it a try “just because everyone’s been talking about it. In some ways, it has become a symbol of American creativity meeting tradition: a blue cheese that could only exist in the Rogue Valley, yet now belongs to cheese lovers nationwide. As one cheesemonger put it, trying Rogue River Blue is a reminder “to never judge a book—or cheese—by its cover”. Behind its humble leaves is a global champion worthy of its hype.

So, is Rogue River Blue literally the most popular cheese in all of America (cheddar still sells far more by volume)? Not exactly – but it’s arguably America’s favorite artisan cheese. It has achieved a rare kind of fame: a gold-medal blue that tells a true American story. Its blend of handcrafted care, local ingredients, and award-winning taste make it a cult favorite. And with every nutty, buttery bite, it shows why even a small Oregon creamery can win the world over. Rogue River Blue Cheese

Whether you’re a die-hard cheese aficionado or just curious to see what the fuss is about, Rogue River Blue is a taste experience worth trying. It stands as a testament to how far American cheesemaking has come, and why this little blue from Oregon has truly earned its place as a national treasure

FAQs About Rogue River Blue Cheese

Q1. What makes Rogue River Blue Cheese different?

Rogue River Blue stands out because it’s made only once a year, wrapped in Syrah grape leaves soaked in pear brandy, and aged up to 11 months in natural caves, giving it a sweet, savory, and mildly spicy complexity.

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Q2. Why did Rogue River Blue win the World’s Best Cheese Award?

It won due to its exceptional flavor depth, artisan craft methods, organic milk quality, and unique grape-leaf wrapping technique that sets it apart from traditional blue cheeses.

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Q3. Is Rogue River Blue Cheese worth its high price?

Yes. It's a limited-edition, seasonal cheese crafted with organic milk, hand-wrapped techniques, and long aging. Its rarity and global recognition justify the premium price.

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Q4. How should I pair Rogue River Blue?

The cheese pairs best with honey, figs, dark chocolate, pears, hazelnuts, port wine, and Oregon Pinot Noir. These enhance its fruity and slightly boozy notes.

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Q5. Where can you buy Rogue River Blue Cheese?

It’s available seasonally from Rogue Creamery’s official website, select gourmet stores, and high-end cheese shops. It typically sells out within weeks of release.

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Q6. Does Rogue River Blue Cheese taste very strong?

No. Unlike sharp European blues, Rogue River Blue is creamy, balanced, and slightly sweet, making it enjoyable even for people who usually avoid strong blue cheeses.

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Q7. How long does Rogue River Blue Cheese last?

Properly stored, it lasts 3–4 weeks in the refrigerator. Wrapped tightly in parchment or cheese paper, its flavors mature beautifully.

Sources: Artisan cheesemakers and food journalists alike agree on Rogue River Blue’s exceptional quality Its world-champion status, unique production, and devoted following are well-documented by Rogue Creamery and independent press . Each reference above corresponds to statements made, ensuring an accurate, research-backed overview.Rogue River Blue Cheese

References (All Sources Used in Article)

1. Rogue Creamery – Rogue River Blue Cheese (Product Page)
   https://roguecreamery.com/products/rogue-river-blue-cheese

2. Rogue Creamery – Our Story (History & Origins)
   https://roguecreamery.com/pages/our-story

3. PR Newswire – Rogue River Blue Named World’s Best Cheese
   https://www.prnewswire.com/news-releases/the-worlds-best-cheese-is-now-made-in-america-as-rogue-river-blue-named-worlds-best-cheese-300945905.html

4. DairyReporter – U.S. Cheese Wins Top Spot at World Cheese Awards
   https://www.dairyreporter.com/Article/2019/10/21/US-cheese-takes-top-spot-at-World-Cheese-Awards-2019

5. Savencia Fromage & Dairy – Global Award Information
   https://savencia.com/en/rogue-river-blue-cheese-american-cheese-french-group-savencia-fromage-dairy-awarded-2019s-best

6. Freshly Ground PR – Judges’ Review & Tasting Notes
   https://www.freshlygroundpr.co.uk/press-releases/86

7. World Cheese Awards – Event & Winners
   https://gff.co.uk/awards/world-cheese-awards