In 2002. David Gremmels and Cary Bryant discovered a fledgling creamery in Central Point, Oregon on the brink of closure. They both loved their hand-crafted bleu cheese, so they did what any dairy-loving Oregonian with a dream would do: they bought the historic facility, founded by the Rogue River Valley Creamery Cooperative in 1928 on a handshake.
Over the past seven years, the creamery has increased production, developed new cheeses, and garnered over 100 trophies and ribbons in competitions around the world. Rogue Creamery made history when Rogue River Blue became the first American blue cheese to win World’s Best Blue at the World Cheese Awards in London in 2003. Rogue Creamery’s entire line of blue cheese was awarded “World’s Outstanding Product Line” at the 2006 NASFT Int’l Fancy Food Annual Product Awards. In 2009 Rogue River Blue was awarded Best of Show at the American Cheese Society Judging and Competition.
Also a passionate voice for the artisan cheese movement in the United States, David and Cary facilitated the U.S. Food and Drug Administration’s regulatory guidelines allowing American raw milk cheeses to be exported outside the country. In 2007 Rogue Creamery made history again becoming the first to export raw milk American cheese to the European Union. In March 2009 David and Cary were inducted into the Guilde des Fromagers. David serves as President of the American Cheese Society and Cary on the board of the Raw Milk Cheese Makers Association.
Rogue Creamery is the first dairy and creamery to receive third party certification for sustainability through Food Alliance. Many of the qualities of Rogue Creamery’s cheeses come from the hormone-free, sustainable and organic certified milk it uses.
Rogue Creamery, Central Point, OR