Once you reach Southern Oregon everything seems to be named Rogue. The Rogue River Farm Stand and Dairy can be found not far from the meandering Rogue River after a long winding drive through Rogue State Forest. There is something about the word rogue that is pretty cool. A rogue to me is a mischievous swindler, a lovable bad guy - the Honorable Sheriff of Nottingham, Captain Jack, The Black Mustache....
So anyway, we were bumbling through backcountry Oregon feeling like rogues in search of Rogue River cheese. Our initial intentions were to go to the shop and cheese making facility in Central Point but because we got there so early the place was closed. Therefore we decided to continue on to the Dairy and Farm Stand in Grants Pass and I'm glad we did! When we arrived there were no cars in the parking lot and all we could see were cows - I guess Sunday is a quiet day for eating cheese. There was a milking parlor to the left, calves to the right and a pretty lawn with three picnic tables donning respective Rogue Creamery umbrellas to provide some shade from the hot sun. We hadn't even entered the shop and I already wanted to have my lunch there.
After viewing the outdoor premises we decided to venture inside. We were greeted by a lady stood behind a humble counter offering selections of Rogue cheeses. She was real friendly and directed us towards the cheese curd samples for the day; the lavender cheese curds were particularly good! The lady was one of only six (seven?) staff that work at this organically aimed establishment including all the herds people and merchandisers which surprised me considering the popularity of their product. I knew that the company had just started moving towards robotic milking and the lady (can't believe I didn't get her name) told me that despite the robotics costing an extremely large amount that they have greatly improved production. I was amazed to discover that each cow has a chip in its ear which automatically knows when the cow needs milking. Providing I have the information correct, the cow walks up to the milking barrier and if the chip sends a message that the cow has a full udder then it opens and allows the cow in to be milked! The milk is then transferred to Central Point to be made into cheese.
We tried the Caveman Blue and the Oregonzola (both wonderful) and then we discovered that they make grilled cheese sandwiches or as I prefer to call them - 'cheese toasties!' There were two to choose from so we decided to get one of each! The first was a 'Sebbie' that consisted of a delicious melting cheese made with a local chocolate stout and the second was a 'Classic' which was made with Caveman Blue and honey. We took 'em outside and ate them under the shade of the umbrellas on the lawn. The whole time we were eating, a cow was staring at us as if to say 'you've got me to thank for that sandwich' and I would totally agree (with a little help from Rogue River Creamery of course!)
Rogue River is a relatively new company and they are expanding fast. They export nationally and internationally. It's really not surprising why. If you forgive the pun, their cheeses, like their cows, are outstanding in their field and I have a special regard for their line of blues. Every blue cheese I have had from Rogue has been incredible - my favourite still being the smokey blue which is the best smoked cheese in the west!
Thank you Rogue River Creamery.
Thank you cows.