A Rogue Cheese
Jim Prevor’s Perishable Pundit, October 24, 2006
Also at SIAL… an intriguing new product:
Smokey Blue Cheese from Rogue Creamery in Oregon, booth # 3D122: the first blue cheese made on the U.S. West Coast, it is cold smoked for 16 hours over locally grown hazelnut shells
We dealt with the explosion of specialty cheese in the very first edition of the pundit. Part of the special nature of this market is that cheeses of all types are being made all across America in areas where they were never made before.
These folks from Rogue Creamery must be properly named as they have the audacity to bring Oregon Blue Cheese to France. I wonder how close they are to the Roquefort booth! The Pundit can’t wait to try it. Best of luck to these pioneers.
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