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Mon - Fri: 9am-5pm PST.
From The Rogue Creamery’s inauspicious beginnings has come one of the finest artisan cheese operations in the world today. It all began in 1935. Thomas Vella had emigrated from Italy in the 1920’s and was successfully producing cheese in Sonoma, California. World War II loomed on the horizon and Vella’s brother back in Italy wrote that war in Europe was indeed imminent. Tom predicted that the milk used in his creamery would be diverted to military bases and also theorized that quantities of cheese would be needed to ship to Allied troops. He was right on both accounts.
Today, Ig, now recognized industry-wide for his knowledge and artisan cheese making abilities, continues to run the Sonoma creamery. Affectionately known as the Godfather of artisan cheese, Ig mentors cheese makers around the country.
In 2002, Ig hand selected Cary Bryant and David Gremmels as the new owners of what is now known as The Rogue Creamery. Of utmost importance was to carry on the tradition of hand-milled cheese. Bryant and Gremmels hit the ground running. Within a year they were producing award-winning cheeses, including garnering one of the industry’s highest honors, the London World Cheese Award for best blue cheese in 2003. This was the first time an American cheese factory had won this high honor.
Today, the tradition continues with a variety of award-winning blue and cheddar cheeses. Step inside the unassuming cinderblock creamery to discover an assortment of some of the best hand-milled cheddar cheese in the world. There are delicacies to delight every palette. The Rogue Creamery, home of Rogue River Blue, the finest blue cheese in the world.
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