The short version
A blue cheese from Rogue Creamery in southern Oregon, wrapped in Syrah grape leaves that have been soaked in pear spirits. It's made only in the fall, aged for most of a year, and released on the autumnal equinox. In 2019 it became the first American cheese to win World Champion at the World Cheese Awards. If you see it, buy it.
What it is
Rogue River Blue is made from certified organic, pasteurized cow's milk, from fall milk when the pasture is at its peak. The wheels age for about 9 to 11 months, then each one is hand-wrapped in biodynamic grape leaves macerated in pear spirits. The new vintage goes on sale each year at the autumnal equinox, and it sells out.
- Taste
- fruity and boozy, with pear, sweet cream, toasted nut and a mild blue bite
- Texture
- fudgy and dense, creamy at room temperature
- Look
- an ivory paste with blue-green veining inside a wrap of dark grape leaves
The long age is what makes it gentle. Blue mold breaks fat into fatty acids that give blue cheese its bite, and over many months those mellow and blend with the sweeter compounds from protein breakdown. The leaves add a third layer: alcohol carries the pear and grape aromas into the outer paste, so the rim tastes faintly of fruit brandy.
What it pairs with — and why
| Pair it with | Why it works |
|---|---|
| Ripe pears | They echo the pear spirits in the wrap. The obvious pairing and the best one. |
| Honey | Sweetness softens the blue bite and pulls out the fruit. |
| Candied pecans | Sugar and crunch against the fudgy, salty paste. |
| Dried figs | Jammy fruit and seeds that stand up to a rich cheese. |
| Walnut raisin bread | Toasty and sweet, the classic blue-cheese base. |
| Late-harvest Riesling, Sauternes, port or a pear cider | Sweet wine against salty blue is the oldest rule in the book. |
Skip it with: delicate fresh cheeses and thin prosciutto. Even a gentle blue overwhelms them. Give it its own end of the board.
How to prep it for the board
- Temper it 45 minutes. The fudgy texture and the fruit only come out at room temperature.
- Peel the leaves back but leave them under the cheese. They're the showpiece and they tell guests what it is.
- Cut small wedges from the center outward so every piece gets a little of the leaf-flavored rim.
- Serve about 0.75 oz per person. It's rich and expensive.
- Place it on its own small plate at the edge of the board.
- Fix: if it crumbles when you cut, warm the knife under hot water and wipe it between cuts.
What to buy
| Product | Where | Notes |
|---|---|---|
| Rogue Creamery Rogue River Blue, cut wedge | Whole Foods, Murray's, cheese shops | Fall and winter only. The real thing. |
| Rogue River Blue, whole wheel | roguecreamery.com | A showpiece for a big holiday party. |
| Rogue Creamery Smokey Blue | Whole Foods, grocery | Year-round, hazelnut-smoked, easier to find. |
| Rogue Creamery Caveman Blue | Cheese shops | Year-round, earthier and stronger. |
| Point Reyes Original Blue | Grocery cheese case | A good American blue when Rogue River has sold out. |
Label check: "Rogue River Blue" with the grape-leaf wrap visible. Other Rogue blues are good but aren't wrapped.
Skip: waiting until December to look for it. The vintage often sells out before the holidays.
Quick FAQ
When is Rogue River Blue available?
Rogue Creamery releases each new vintage on the autumnal equinox in late September, and it sells through the fall and winter until it's gone.
Why is it wrapped in leaves?
Each wheel is wrapped in Syrah grape leaves soaked in pear spirits. The leaves add fruit, herbal and boozy notes as the cheese ages.
Can you eat the leaves?
They're edible but tough and boozy. Most people peel them back and use them as a garnish on the board.
Did it really win best cheese in the world?
Yes. It was named World Champion at the 2019 World Cheese Awards, the first American cheese to win.
Is it very strong?
It's rich and fruity more than sharp. Fans of milder blues usually like it more than they expect.
