Top 7 Local Cheeses
in Central Point

Oregon Blue is an American blue cheese made from raw cow's milk. The cheese ages for a minimum of 90 days in Rogue Creamery's caves. The texture is firm and buttery, and the aromas are earthy and clean. The flavors are mellow, sweet, and buttery, with hints of cream. On the inside, there are veins of earthy blue molds. Oregon Blue has been produced since 1957 and has won numerous awards. It's recommended to pair it with a glass of Riesling or Pinot Noir.Expand

Cheddar La Di Da Lavender is an American cheese hailing from Central Point, Oregon, where it's produced by Rogue Creamery. The cheese is mdae from pasteurized cow's milk that's infused with local lavender blossom. It's left to age for at least 30 days before consumption. Underneath its natural rind, the texture is semi-hard, smooth, and creamy. The aroma is earthy, while the flavors are savory, floral, subtle, buttery, and slightly tangy. It's recommended to serve La Di Da Lavender on a dessert platter with honey, chocolate, scones, or shortbread. For the best experience, pair it with sweet dessert wines such as Eiswein.Expand

Hopyard Cheddar is an American cheese hailing from Oregon, where it's produced by Rogue Creamery. The cheese is made from pasteurized cow's milk and it's usually left to age for at least 30 days before consumption. Underneath its natural rind, the texture is semi-hard, crumbly, and buttery. The aromas are fresh and herbaceous with notes of nutmeg, while the flavors are savory, subtle, lemony, buttery, and nutty, with notes of hop petals. It's recommended to pair Hopyard Cheddar with a bottle of IPA due to the light citrusy flavor of the cheese.Expand

TouVelle Original is an American cheese hailing from Oregon, where it's produced by Rogue Creamery. The cheese is made from pasteurized cow's milk and it's usually left to age for over a month before consumption. Underneath its natural rind, the texture is semi-hard, firm, and crumbly. The aromas are mild and buttery, while the flavors are nutty, sweet, milky, and tangy, with hints of vanilla, chocolate, and sweet cream. The cheese melts well, so it's recommended to use it in grilled cheese sandwiches, casseroles, or sauces. Pair it with a glass of Pinot Gris or Chablis for the best experience.Expand

Cacow Belle is an American cheddar cheese hailing from Oregon, where it's produced by Rogue Creamery. The cheese is made from pasteurized cow's milk, artisan chocolate, and spices. It's usually aged for over 30 days before consumption. Underneath its natural rind, the texture is semi-soft, smooth, creamy, and marbled (due to the chocolate). The aromas are intense and spicy, while the flavors are savory, sweet, and spicy. It's recommended to pair this seasonal cheese with coffee, Riesling, Barolo Amarone, or tawny port.Expand

Pistol Point Cheddar is an American cheddar cheese hailing from Oregon, where it's produced by Rogue Creamery. The cheese is made from pasteurized cow's milk and it's aged for over 30 days before consumption. The curds are rolled in smokey ground chipotle, resulting in a reddish-orange marbled visual appearance. Underneath its natural rind, the texture is semi-hard, creamy, and crumbly. The flavors are smokey, spicy, and savory. It's recommended to pair Pistol Point Cheddar with a brown ale or a smoked lager on the side.Expand

Mt. Mazama is an American cheddar cheese hailing from Oregon, where it's produced by The Rogue Creamery. The cheese is made from a combination of pasteurized cow's and goat's milk and it's typically left to age for a minimum of one year. Underneath its natural rind, the texture is dense, creamy, and crumbly, with tiny crystals dispersed throughout the body. The aromas are rich and pleasant, while the flavors are nutty, tangy, sweet, and acidic with hints of caramel. It's recommended to serve Mt. Mazama on a cheeseboard with pickles and pair it with a glass of beer, sparkling wine, or Merlot. The cheese is named after the volcanic mountain that later became Crater Lake.Expand