Smokey Blue Cheese - Wheel
A long, gentle cold-smoking over shells from Oregon hazelnuts infuses Rogue Creameryâ€™s Smokey Blue cheese 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 cakey yet smooth blue cheese reminiscent of candied bacon.
Smokey Blue is the first of its kind in the world. Smokey Blue was inspired by a chef, and the flavor is signature to Oregon as the smoke is derived from Oregon hazelnut shells. Sweet, nutty, savory flavors envelope the sweet, rich, raw milk creating a creme brulee with a hint of the toasted, sweet richness of a campfire.
â€śThis is a cheese I eat daily and incorporate into my cooking. Its richness has converted many to loving blue cheese.â€ť
- David Gremmels, Owner / Cheesemaker
â€˘ The Worldâ€™s First Smoked Blue Cheese
â€˘ Cave Aged a Minimum of 6 Months
â€˘ Milk is rBST Free
â€˘ Vegetarian Friendly
â€˘ Gluten Free
Shelf Life: 12 Weeks
Storage: Keep Refrigerated, 38Â°-40Â° F
Made From: Certified Sustainable Cowâ€™s Milk
Exceptional, 8th Mar 2013
Reviewer: Mark Silber
I picked up some Smokey Blue at Philly's distinguished cheese shop Garces Trading Company, founded by celebrity chef Jose Garces. I'm a cheese lover who admires blue veined cheeses and I flipped over this one. Not as mellow as Stilton nor does it have quite as sharp a "metallic" bite as some others, it has the rich semi-creamy characteristic of the finest Roquefort ... but more complex owing to hint of smokiness and nutty flavors. A really interesting and balanced taste that makes this cheese special. A real surprise to those of us with jaded cheese tastes! I give Smokey Blue 5 stars!
Outstanding!, 20th Jan 2014
Reviewer: Michele Hudnall
I skillet cooked a steak from a local beef farmer this weekend. BTW, the beef needed no sauce, but I made one. I picked up this cheese at Whole Foods in Vienna and after skillet cooking a steak, added a drizzle of balsamic vinegar, crimini mushrooms, a little half and half and then the blue cheese. I could have drank the sauce through a straw, it was that good. The smokey taste came through just enough that if you used it with a steak (I didn't, because the steak was also so awesome - but did use it on my veggies :-) that was skillet cooked you wouldn't miss the grill. This cheese is just the best blue cheese I have ever tasted and I was so happy that I selected it on a whim not knowing it's flavor this past weekend. I called it the hidden star of my meal. Thanks and I'm addicted!