Meet the Maker: Rogue Creamery

The Oregon creamery behind one of America’s most celebrated cheeses

There are good blue cheeses.

There are great blue cheeses.

And then there’s Rogue River Blue.

If you’ve been around Vaughan Cheese for a while, you’ve probably heard us talk about it. And if you’ve ever tasted it, you probably understand why. But the story behind Rogue River Blue is just as interesting as the cheese itself.

Rogue Creamery has been making cheese in Southern Oregon’s Rogue Valley since 1933, when the original creamery cooperative was created to support local dairy farmers during the Great Depression. The Rogue Valley—with its rich soil, abundant water, and rolling pastures—turned out to be a pretty spectacular place to make cheese.

And then came the blue.

A little bit of France in Oregon

In the 1950s, legendary cheesemaker Tom Vella traveled to Roquefort, France, to learn the craft of making blue cheese. He brought that knowledge back to Oregon, where Rogue began producing Oregon Blue in 1953—one of the earliest cave-aged, French-style blue cheeses made west of the Missouri River. 

That tradition of learning from the old world while doing something distinctly American is still at the heart of Rogue Creamery.

In 2002, David Gremmels purchased the creamery from the Vella family. He continued working closely with Ignazio “Ig” Vella, who became a mentor to him and helped establish an apprenticeship program for the next generation of Rogue cheesemakers. 

And then David had an idea.

What if they made a blue cheese that tasted like Oregon?

Enter Rogue River Blue

Rogue River Blue starts with the seasonal rhythm of the Rogue Valley. As fall arrives, cooler temperatures and rain bring new growth to the pastures, and the cows’ milk takes on the qualities that make this cheese possible.

The wheels are aged for 9–11 months in Rogue Creamery’s caves before being individually wrapped in organic, biodynamic Syrah grape leaves that have been soaked in pear spirits. The cheese is released each year around the Autumnal Equinox. 

Which is a pretty spectacular amount of work for a piece of cheese.

And it pays off.

In 2003, Rogue River Blue became the first American cheese to win World’s Best Blue Cheese at the World Cheese Awards. Then, in 2019, it went even further: Rogue River Blue became the first American-made cheese ever to be named World Champion at the World Cheese Awards. 

It has continued collecting awards ever since, including top honors at Spain’s Cincho Cheese Awards in 2026.

So… what does it actually taste like?

This is where Rogue River Blue gets really fun.

It’s rich and fudgy, with a beautiful balance of blue cheese intensity and sweeter, more complex flavors. Depending on the wheel and its age, you might find notes of pear brandy, vanilla, toffee, truffle, and fig. It also develops those little crunchy calcium lactate crystals that we absolutely love in an aged cheese.

And while it is absolutely worthy of a fancy cheese board, you don’t need to make an occasion out of it.

Cut yourself a piece.

Put it on a cracker.

Eat it standing in front of the refrigerator.

We won’t judge.

If you do want to pair it, Rogue Creamery recommends wines like Viognier, Gewürztraminer, Syrah, Cabernet Franc, and Sauternes. We also love the idea of putting it alongside something with pear, nuts, or a little sweetness. 

Why we love Rogue Creamery

At Vaughan Cheese, we’re drawn to cheesemakers who care about more than making something delicious.

Rogue Creamery has spent decades connecting its cheese to the place where it is made. The company became Oregon’s first certified B Corporation and has invested in organic agriculture, renewable energy, waste reduction, local food systems, and community programs. 

That’s the kind of cheese we want on our counter.

Cheese with a sense of place.

Cheese with a story.

Cheese made by people who are still pushing American cheesemaking forward.

And right now, Rogue River Blue is back at Vaughan Cheese.

It’s seasonal, it’s limited, and yes—it is absolutely worth trying.

Come by the shop and let us cut you a piece. We’ll happily talk cheese with you.