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From The Rogue Creamery's inauspicious beginnings in 1935 has come one of the finest artisan cheese operations in the world today. In 2002, Ig (Ignazio "e;Ig"e; Vella, affectionately known as the Godfather of artisan cheese) hand selected Cary Bryant and David Gremmels as the new owners of what is now known as The Rogue Creamery. Of utmost importance was to carry on the tradition of hand-milled cheese. Bryant and Gremmels hit the ground running. Within a year, they were producing award-winning cheeses, one of which is the gorgeously named Crater Lake Blue.</p><p>Crater Lake Blue, the American Cheese Society's 2004 gold medal winner and more recently, June 2006, took home a bronze medal for foil-wrapped, blue-vein cheese made outside the United Kingdom at the World Cheese Awards. It is a contemporary blue cheese. Robust and sweet with a rich buttery finish, it is best described as a blend of Roquefort and Danish blue cheese recipes. Versatile on a cheese plate or in a special recipe. Its complexity of flavor makes it one of the rare blues that can pair perfectly with both Ruby and Tawny ports. Simply an outstanding cheese, Crater Lake Blue is a terrific example of the craftmanship exhibited by today's American cheesemakers.<p><b>Awarded 2nd Place in the American Cheese Society 2007 Awards in the Cow's Milk Blue Cheese Category.</b></p><ul><li>Made from unpasteurized cow's milk.</li><li>Suitable for vegetarians.</li><li>Photo depicts whole 5 lb. form of cheese.</li><li>We cut and wrap this item by the 1/2 pound.</li><li>Please contact us if you would like to purchase the whole form.</li></ul>
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