Rogue Creamery Remains True to its Heritage

Oregon Cheeses: In this ever-changing world these is something comforting about the Rogue Creamery’s 79-year-old philosophy of slow and steady. The old adage, “The more things change, the more they remain the same” holds true for this cheese industry pioneer. Rogue Creamery has produced award winning cheddar cheeses for over 75 years and blue cheeses for over 50 years inside its unassuming location in the very tiny town of Central Point, Oregon.

While its location is unpretentious, its contributions to the cheese world are enormous. At the World Cheese competition in London in 2003, Rogue Creamery won “Best American Cheese” for its Rogue River Blue Cheese and shocked the world. Frances Plowman, Marketing & Merchandising Director for the Creamery, talks about what this award meant. “We had won many other awards over the years but none this prestigious. What this award allowed us to do was to work towards exporting our cheeses into the international market. While that process took about 3 1/2 years to complete, Rogue Creamery was the first American company to be allowed to export raw milk cheeses overseas. This really opened the door for many of our fellow food artisans to begin exporting their quality products as well…which makes us happy.”

Like many of the artisan food makers in southern Oregon, Rogue Creamery is constantly fostering partnerships with their fellow food makers. Look no further than their wonderful tasting room to find dozens of local producers featured there. And the recent 2009 Oregon Cheese Festival held in March at the Rogue Creamery drew over 3,000 folks interested in tasting and purchasing the cheeses from 14 different cheese makers, 10 wineries, and several breweries. “We are excited by the turnout this year. And by the fact that we were able to come together to showcase all these incredible local-sourced food and drink artisans and the unique people who make them,” said Plowman.

Asked about new products and Francis is a bit hesitant. Remember their motto: slow and steady. “We don’t come out with lots of new cheeses. Our focus is on quality. Our latest creation is called Touvelle (named after a local park) and is a combination of Gouda and Jack Cheese. Great melting qualities. While some folks may not see this as the most perfect application for this cheese, it is really wonderful on pizza or in mac & cheese because it melts so smooth.”

You can visit Rogue Creamery at 311 N Front St in Central Point, Oregon. Or call them at (541) 665-1155 or visit their on-line store.