Wrapped in local Syrah vine leaves macerated in pear brandy, this award winning blue mould has subtle hints of brandy, fruit and autumn pastures.
Will Studd has been working with specialist cheese for over four decades. He has travelled the world many times over in his quest to seek out the most delicious and fascinating cheeses, made by the most talented and expert cheesemakers. After establishing delicatessens in central London in the 1970s, Will migrated to Australia, where he has done much to promote a greater understanding of what good cheese is all about, as well as championing the cause for cheese made from raw milk. Since 2002, Will has been the executive producer and presenter of Cheese Slices, a unique hit television series about artisanal and traditional handmade cheeses from around the globe. Cheese Slices has visited hundreds of dairies in more than two dozen countries. This award-winning show is now in its eighth season. Will published his first book, Chalk and Cheese, in 1999 with his follow up title, Cheese Slices, published in 2007. Will is a regular contributor to numerous food publications, including Australian Gourmet Traveller and Australian Gourmet Wine, and he appears at specialty food events around the world. His knowledge of specialist cheeses, and the people who make them, is unsurpassed. With ‘Will Studd Selected’ on the label you know it will be delicious!
Oregon’s Rogue Creamery is recognised as one of the most innovative artisan dairies in North America and owners David and Cary are committed to producing carefully handcrafted cheeses using only sustainable techniques.
This rare North American benchmark blue cheese is hand made at Rogue Creamery in Oregon for only a few weeks each year during the autumn equinox.
At this time of year the creamery’s single herd of Brown Swiss and Holstein cows are at the end of the natural lactation cycle and their rich concentrated milk is infused with the esters of native grasses, hops, clover, blackberries and wild herbs that grow in the lush grazing pastures that grow beside the Rogue River.
After the young cheeses have been salted and pierced they are hand wrapped in local Syrah vine leaves macerated in pear brandy from nearby Clear Creek, and then ripened in the dairy cellars for at least 15 months.
This batch has been specially made for us by cheese maker David Gremmels. Its moist creamy texture has a creamy blue mould flavour with subtle hints of brandy, fruit and autumn pastures.
This is the first American cheese to be awarded Best Cheese in the World at the 2019 International Cheese Awards in Bra, Italy.