Rogue Creamery has two reasons to celebrate this season. The company recently announced that it has partnered with Savencia Fromage and Dairy and that it won accolades from the Specialty Food Association.
The partnership came about due to Rogue Creamery’s dedication to sustainability, service, and the art and tradition of creating the world’s finest handmade cheese, and wanting to find a partner that felt similarly.
“We’re excited for what this partnership will mean for our future here in the Rogue Valley,” commented David Gremmels, President of Rogue Creamery. “Savencia and Rogue Creamery are united by the same values. They share our appreciation for a strong family-based culture, and they are experts in our craft. This partnership will allow us to increase our impact, one wheel of cheese at a time.”
Dominique Huth, President and CEO of Savencia Cheese USA shared an equal amount of excitement regarding the partnership.
“Savencia Fromage and Dairy is committed to advancing haute fromagerie, the high-end specialty cheese segment,” said Huth. “As an icon in our industry that shares our culture and ideals, Rogue Creamery is an ideal fit as a partner. We are proud to enable them as they build on their past successes and grow into the future.”
In addition, Rogue Creamery’s Organic River Blue earned Gold in the Cheese—Cow Milk category for this year’s Specialty Food Association sofi™ Awards. It has previously earned a Best in Show from the American Cheese Society, and Best Blue Cheese in the World at the 2003 World Cheese Awards.
“What a tremendous honor it is for the Rogue River Blue to win Gold,” commented Gremmels, in a separate press release. “This is the cheese that put us on the map. Having it recognized again as one of the top cheeses on the market is a testament to its timelessness.”
According to a company press release, Rogue River Blue’s flavor reflects the essence of the land that inspired it: Southern Oregon’s beautiful Rogue Valley. Its rich taste carries notes of brandy, fruit, and burnt cream. The flavors of the region’s signature terroir also shine through, including hints of sweet pine, wild ripened berries, hazelnuts, morels, and pears. The cheese is made annually beginning on the autumnal equinox, when cooler temperatures bring renewed growth to the pastures and the cow’s milk becomes richer and higher in butterfat.
Congratulations from the Deli Market News team to all at Rogue Creamery!