is the world’s first smoked blue cheese! It is signature to the state of Oregon, as it gets it’s special smoky flavor from being gently cold-smoked over the shells of Oregon hazelnuts. This process gives the cheese an extra depth of rich flavor reminiscent of candied bacon.
1st Place Gold Medal Winner- 2015 American Cheese Society
2nd Place- 2013 American Cheese Society
1st Place- 2009 American Cheese Society
Outstanding Product Line Award- 2006 Sofi Awards
Outstanding New Product Award- 2005 Sofi Awards
1st Place- World Cheese Awards
Best American Cheese- 2004 World Cheese Awards
Origin: Oregon, US
Milk: Raw Cow
Rennet Type: Vegetarian
Age: Cave-aged minimum 6 months
Look: Natural rind, slightly browned from smoking process. Cream colored paste with blue veins
Feel: Thick, buttery, cakey, dense, and firm
Smell: Milky, nutty, smoky
Taste: Caramel, earthy, savory, sharp, sweet
Pairs well with: Big reds like Cabernet Franc or Zinfandel, or whites with depth and sweetness like Sauternes. For a more adventurous pairing try an American Whiskey or Bourbon.
Tastes good with: Use to elevate simpler foods like burgers or deviled eggs to new heights. Serve on a cheese board with nut brittle and roasted or preserved fall fruits.