Pacific Northwest wine, meet your neighbor, Rogue Caveman Blue. I’m a huge fan of riesling with blue cheese — the fruit notes and the crispiness in the wine pair well with this delicious American blue cheese. It won “Best of Show” at the last American Cheese Society judging, against over 1,000 domestic cheeses… the highest honor an American-made cheese can garner.
Caveman is made by hand in small batches in Central Point Oregon, by cheesemakers Cary Bryant and David Gremmels, owners of Rogue Creamery. The cheese has sweet and fruity flavors, which complement those found in fruity, slightly sweet riesling, and a richness that the high acidity this white wines needs to counterbalance it. Cary and David are so passionate about making great cheese, I enjoy all they make. They source great milk from well-tended, happy cows and age the cheese 6-12 months (a bit longer than some producers), but the extra aging allows the pasture flavors to develop. They bought the Rogue Creamery from a true legend, Mr. Ig Vella, of Vella Cheese, and Vella trained Cary and David to become outstanding cheesemakers.