Roque River Blue is a raw milk blue cheese made by David Gremmels and Carey Bryant of Rogue Creamery and Will Studd. Whole autumn milk of a single head is inoculated with Roqueforti, then the cheese is macerated in Clear Creek pear brandy and then covered in Shiraz vine leaves and then matured for 15 months. Fully matured cheese is moist and creamy in texture, strong flavour with a hint of pear brandy. The cheese is available on in the month of December every year.
Other American cheeses: