Rogue River Blue has a cult-like following among blue cheese lovers. Two time winner of Best of Show at the American Cheese Society Competition, it also famously bested European titans such as Roquefort and Stilton at the 2003 World Cheese Awards in London. Rogue River Blue is made only during autumn, when the cow’s rich milk lends itself best to making this exquisite cheese. It is then wrapped in grape leaves that have been soaked in pear brandy and aged a minimum of 8 months. According to the creamery, this is a fine year for Rogue River Blue. The rinds have developed beautifully and the flavor is exceptional, exhibiting the fruit, spice, blackberry, vanilla, hazelnut, chocolate and bacon flavors for which this cheese is known.