Rogue River Blue from Oregon is terrific. It won the 2019 cheese of the year at the World Cheese Awards and was the first American cheese to win the award. It was named best blue cheese in 2003.
Rogue River Blue is always a December treat here in Australia. When I was in Oregon 6 years ago, I made my partner drive an hour out of our way to visit Rogue Creamery. Totally worth it!
So great to read your vintage pieces, such nostalgia for North Shattuck in Berkeley in the early 80s. Peet’s, The Cheese Board & a roommate who brought home fresh pastries from her nightshift at a bakery up the street and so much more. Long ago & far away…
Rogue River blue is an absolutely spectacular cheese. I brought a hunk of it back to France last winter to serve at a dinner party in Paris, and my French guests were astonished when I told them that it was American.
Greetings from Rogue Creamery; thank you for mentioning our cheese! Your cheesemonger that day had a a couple things confused. Should anyone ask in the future, Rogue River Blue comes from the organic milk of Autumn when the rains return and the pastures are lush and full-flavored. Also, since we became 100% organic we have had to make our own organic, pear infused spirit although we did work with Clear Creek in the early days. We just put up 65,000 leaves (picked by us) to macerate until we wrap this fall's cheeses when they're mature next summer, then it all starts again...
We love reading La Briffe here at our cheese shop; thanks for sharing so many delicious stories!
Love your posts.. takes me back in time.. have a hard time with a lot of cheeses.. find a lot too sweet and gooey, but that salt one you described sounded fantastic.. same with sherry.. too sweet for my palette.. but that's the great thing about food and wine.. each to his own.. cheers David
Your article on discovering gourmet cheeses reminds me of your memoir, "Tender at the Bone". You described so vividly the wonderful (French) meals you ate with a schoolmate's family during the time you attended a religious boarding school in Canada. You emerged from being somewhat suspicious of new foods to having the curiosity and fearlessness of a true foodie.
Also, your mention of blue cheese reminds me of a favorite sandwich - crunchy multi-grain bread with cream cheese, blue cheese and slices of fresh figs.
My daughter and I ate at Arzak and could not have enjoyed it more....daughter Elena was so gracious and gave us a tour of the kitchen as well as signing the Arzak book (a treasure) only a 10 top but even with the wine tasting it was quite the value! One for the memory books! Catherine Diehl (www.ahomechef.com)
The hypnosis ad "Think and be thin" next to an article about cheese, classic!!
Rogue River Blue from Oregon is terrific. It won the 2019 cheese of the year at the World Cheese Awards and was the first American cheese to win the award. It was named best blue cheese in 2003.
https://www.nytimes.com/2019/11/01/dining/best-cheese-rogue-river-blue.amp.html
Rogue River Blue is always a December treat here in Australia. When I was in Oregon 6 years ago, I made my partner drive an hour out of our way to visit Rogue Creamery. Totally worth it!
Luv when you point out jewels among American foods such as Rogue River Blue!
Rogue River Blue is an extraordinary cheese. And you can’t beat a delicious fresh goat cheese!
The ad for Hypnosis "Think and be thin" next to an article about cheese! Classic!
So great to read your vintage pieces, such nostalgia for North Shattuck in Berkeley in the early 80s. Peet’s, The Cheese Board & a roommate who brought home fresh pastries from her nightshift at a bakery up the street and so much more. Long ago & far away…
I am so intrigued by that cheese! I must try it! Thank you for letting us know about it.
Rogue River blue is an absolutely spectacular cheese. I brought a hunk of it back to France last winter to serve at a dinner party in Paris, and my French guests were astonished when I told them that it was American.
Greetings from Rogue Creamery; thank you for mentioning our cheese! Your cheesemonger that day had a a couple things confused. Should anyone ask in the future, Rogue River Blue comes from the organic milk of Autumn when the rains return and the pastures are lush and full-flavored. Also, since we became 100% organic we have had to make our own organic, pear infused spirit although we did work with Clear Creek in the early days. We just put up 65,000 leaves (picked by us) to macerate until we wrap this fall's cheeses when they're mature next summer, then it all starts again...
We love reading La Briffe here at our cheese shop; thanks for sharing so many delicious stories!
Fantastic! ...that menu!! Thrilled to be reading you again!
Love your posts.. takes me back in time.. have a hard time with a lot of cheeses.. find a lot too sweet and gooey, but that salt one you described sounded fantastic.. same with sherry.. too sweet for my palette.. but that's the great thing about food and wine.. each to his own.. cheers David
Your article on discovering gourmet cheeses reminds me of your memoir, "Tender at the Bone". You described so vividly the wonderful (French) meals you ate with a schoolmate's family during the time you attended a religious boarding school in Canada. You emerged from being somewhat suspicious of new foods to having the curiosity and fearlessness of a true foodie.
Also, your mention of blue cheese reminds me of a favorite sandwich - crunchy multi-grain bread with cream cheese, blue cheese and slices of fresh figs.
My daughter and I ate at Arzak and could not have enjoyed it more....daughter Elena was so gracious and gave us a tour of the kitchen as well as signing the Arzak book (a treasure) only a 10 top but even with the wine tasting it was quite the value! One for the memory books! Catherine Diehl (www.ahomechef.com)