Rogue Creamery is exhibiting its award winning raw milk, organic Rogue River Blue® and Smokey Blue® cheeses at the world’s largest cheese festival, Cheese, a biennial event held in the Northern Italy city of Bra.
This is the 20th Anniversary of Cheese; this Slow Food® event is expected to draw more than 270,000 visitors with its 300 plus exhibitors representing 23 nations. Rogue Creamery is exhibiting at Bra for the fifth time in a row; the creamery was the 1st American Cheesemaker to ship raw milk cheese to the European Union in 2007, leading the way for a select few other American cheesemakers.
Raw milk, organic Rogue River Blue has won more than a dozen national and international awards over the last 14 years including World’s Best Blue at the World Cheese Awards in London. It was recently recognized both as Best American Cheese and as one of the Top 16 Cheeses in the World at the 2012 World Cheese Awards. It also won Best in Show at the American Cheese Society Awards in both 2011 and 2009.
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Raw milk, organic Smokey Blue won first place at both the 2015 and 2009 American Cheese Society Competition, Best American Cheese at the World Cheese Awards, the Innovation Award at the 2006 SIAL Paris Awards and Outstanding New Product at the 2005 Summer Fancy Food Show. A long gentle cold-smoking, over Oregon hazelnuts shells infuse Smokey Blue with an added layer of rich flavor and terroir. Sweet cream flavors and caramel notes balance earthy flavors of smoke and hints of roasted nuts. The result is a smooth blue cheese reminiscent of candied bacon.
Rogue Creamery’s international award winning handmade cheese is produced from USDA Certified Organic milk from its own organic dairy and made using sustainable practices. Earlier this month, Rogue Creamery celebrated its 2017 Best for the World recognition by meeting the highest standards of verified, overall social and environmental performance, public transparency and accountability as judged by the nonprofit B Lab. The Creamery’s cheese is carried in Whole Foods Market, Neal’s Yard Dairy, London and Fromagerie Laurent Dubois, Paris.
