THE ORIGINS OF CAVEMAN BLUE
Our cheese spotlight shines on one of Rogue Creamery's most distinctive blue cheeses: Caveman. Rich, balanced and robust due to its surface ripening, Caveman Blue is a compelling addition to any cheese plate. Rogue Creamery first released Caveman Blue in 2008 after several years of research and tasting.
"Caveman is produced in the same room as rest of blues but the affinage, or aging, is quite different from our other blues," Jason notes. "It has exterior mold growth. Look at Caveman side-by-side with say our Oregon Blue, which is pristine. I think it has a rustic, caveman-like appearance."
Caveman even has its own, separate cave, now shared with our other exterior molded blue, Flora Nelle. "The exterior mold grows, and this growth generates more enzymatic activity, not just on the inside, but outside as well. These enzymes work to break down proteins and fats in the cheese and this breakdown is a big part of how certain flavors are generated. It’s also why Caveman tastes so different from other blues."
Jason describes Caveman as "sweet, fruity with vanilla tones, and earthy notes. It’s addictive," he says. "It’s savory, with no tang at all, very smooth and mellow."
Explore our cheese of the month with this delicious, seasonal recipe Pear and Sage Flatbread with Caveman and TouVelle. Share your favorite way to enjoy Caveman on our Facebook or Twitter feed!