INDEPENDENCE, OR – In a collaboration of crafts, two small Oregon companies – Rogue Creamery and Rogue Ales & Spirits – have released the first in a series of 2011 Bintage Cheddar and Touvelle cheeses made with a variety of hops grown on Rogue’s GYO Certified Hopyard.
The first in the series, Freedom Hop Cheddar, is a cow’s milk cheddar hand mixed with Freedom Hops from the Chatoe Rogue Hopyard in Oregon’s Wigrich Appellation. Whole hop leaves are de-stemmed by hand, steeped in hot water, mixed into the curds and eventually pressed into blocks.
It is not the first time the two Rogues have collaborated – Morimoto Soba Ale Cheddar and Chocolate Stout Cheddar are available at the Rogue Creamery Cheese Shop and online store, all Rogue Ales Public Houses, as well as select gourmet retailers nationwide.
Congratulations to Rogue Creamery for winning their second Best of Show top prize in three years at the American Cheese Society competition. With 1,676 competitors, it is a truly amazing accomplishment.
The Rogue Creamery, an artisan cheese company, with people dedicated to service, sustainability and the art and tradition of making the world’s finest handmade cheese, has received over 70 awards for taste and quality, including multiple 1st Place Medals for their Echo Mountain, Rogue River, and Oregon Blue Cheeses at both National & International cheese competitions.
The Rogue Ales brewery in Newport, Oregon is located between two famous dairy appellations, Tillamook and Bandon, and for 23 years has shared its spent grain as rumen protein for dairy cows in the valley adjacent to its Hopyard. Rogue remains dedicated to saving the terroir of Oregon hops & barley one acre at a time by growing, farming, malting, milling, brewing, fermenting, distilling, smithing, ocean-aging and smoking their own.
Source: Rogue Ales & Spirits
