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November 17th Class: A Flight of Blues

The Rogue Creamery in Central Point, Oregon, has been racking up awards left and right for their terrific collection of blue cheeses. On Friday, November 17th, David Gremmels from Rogue Creamery will join us for “A Flight of Blues.” In this class, we’ll taste several of Rogue’s blues and David will share how they are made and how their unique flavor profiles are developed. We’ll also learn new ideas for pairing them with wine and ways to use them to prepare simple, delicious appetizers and meals.

The Rogue Creamery was first established in the 1930s by Tom Vella. In 1955 he spent a summer in Roquefort, France, learning from the master cheese makers there how they made their exceptional blue cheese. He returned to his creamery in southern Oregon and began producing Oregon Blue in 1957. Upon Tom’s death in 1998 (at age 100) his son Ig Vella took over the cheesemaking and continued the traditions his father had established. In 2000, David Gremmels and Cary Bryant bought the Creamery and through an ongoing partnership with Ig Vella have continued to honor and develop the deeply artisanal methods of this longtime Oregon treasure.

When: 8:15 on Friday, November 17th
Where: Foster & Dobbs, 2518 NE 15th Avenue in Portland
Cost: $10 per person. Reservations are required and should be secured with a credit card. Call the shop 503.284.1157. Class size is limited, and the classes fill quickly. Participants receive a 10% discount on their purchases that evening.