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Rogue River Blue - Special Reserve

Tasting Notes.

In January 2008, Will attended an historic dinner in London to celebrate the launch of an exciting new cheese from Oregon, which was making news as the first American raw milk blue to be exported to England in more than a century.

With the exception of Roquefort, blue cheese made from raw milk does meet Australian standards, so when its creators David Gremmels offered to try to experiment with a cheese made the same way using pasteurised milk, the big question was whether the result would be just a shadow of the original.

Like its famous cousin, this cheese was handmade from the rich whole autumn milk of the dairy’s single herd. After inoculation with selected Roqueforti mould spores, the cheese was macerated in Clear Creek pear brandy and wrapped in shiraz vine leaves picked during the equinox.

After 15 months of careful ripening, David and Will were pleased to discover a cheese almost as good as the original. The moist and creamy marbled texture has a strong but not overpowering blue mould flavour that finishes with an extraordinary fruity aftertaste and a hint of pear brandy reminiscent of Christmas pudding. Which is lucky really, as the Special Reserve is only released in December each year and availability is strictly limited.

Source.

  • USA (OREGON)
  • COW'S MILK
  • BLUE
  • USA (OREGON)

  • COW'S MILK

  • BLUE