For the first time ever, a US cheese is named best in the world

[Roland99]

For the first time ever, a US cheese is named best in the world
https://www.cnn.com/travel/article/world-champion-cheese-2019-rogue-river-blue-trnd/index.html

Rogue River Blue has taken the top prize at the 2019 World Cheese Awards, marking the first time a US cheese has ever been named World Champion Cheese.

An organic blue cheese produced by Rogue Creamery of Central Point, Oregon, Rogue River Blue beat a record-breaking 3,804 entries from 42 countries at the awards, held this year in Bergamo, Italy, in mid-October.

...

"Rogue River Blue has triumphed in US competitions, too. What I admire about it, beyond the taste, is the effort the creamery has taken to showcase other local ingredients like wine grapes and pears. It's an effort to really give this cheese a 'taste of place.'"

Rogue Creamery makes its champion cheese in the fall, from organic cow's milk from the Rogue Valley in Southern Oregon. The cheese wheels spend 9 to 11 months in the creamery's cheese caves, and then are hand wrapped in organic Syrah grape leaves soaked in pear liqueur.

Had some tonight coupled with a solidified honey at Napa Rose at Disney’s Grand Californian hotel

Dear. Gawd.

Soooo good

[OnDoutside]

1. Hmmm.... something stinks...

[democrank]

2. Congratulations to Central Point,Oregon

but for me it’s Cabot,Vermont extra sharp cheddar.

[Ron Obvious]

10. The unpasteurized one

I used to buy that when I lived in Massachusetts and liked it, but when we went back a few years ago it tasted really bland. Sure enough, it now says "pasteurized" on the label. Blech.

ETA: I see this is mentioned downthread. It's true, the difference is enormous.

[Blue_playwright]

3. Wow. Sounds amazing.

[Celerity]

4. Looks so jummmmi

[BlueMTexpat]

5. That is great!

Congrats to Rogue Creamery!

I LOVE "blues."

One of my favorites is the Bleu de Bresse (https://en.wikipedia.org/wiki/Bleu_de_Bresse). It's like a combination of brie and blue cheeses, with the best of both.

[KY_EnviroGuy]

6. Link to Rogue Creamery web site....

Rogue Creamery
311 N. Front St.
Central Point, OR 97502

http://www.roguecreamery.com/store/

I see their entire stock of their award winning cheese has sold out so we have to sign up for notification for when the 2020 batch is for sale. They do however show a number of other Blues for sale that look scrumptious.

Now yaw'll done went and triggered a blue cheese crave.....

KY........

[Major Nikon]

7. Federal and state laws prevent US cheese makers from distributing certain raw milk cheeses

It's not an issue for cheese that is aged several months like the one in the OP. Soft cheese from raw milk that's only aged a few weeks can't be distributed across state lines and several states prohibit production due to outdated laws. No such restrictions exist in the rest of the world. This is what prevents the US from making certain world class cheeses. Pasteurization destroys microorganisms that develop flavor in cheese.

[Roland99]

8. Did not know that. Thanks.

[Major Nikon]

9. If you ever go to Europe, Brie and Camembert are like nothing you're likely to find in the US

Some states allow young unpasteurized cheese to be sold within the state, so there's a few small artisan cheese makers that are quite good, but their production is limited.

Sadly those laws in the US actually do more harm than good. They encourage bathtub cheese operations that operate outside the law and without any regulation whatsoever.