Q: How did the Oregon Cheese Festival get started?
A: The festival began in 2005 as a collaboration between local cheesemakers and Rogue Creamery. Initially held on Rogue Creamery’s property, it was a grassroots effort aimed at bringing cheesemakers together and showcasing Oregon’s artisan cheeses. Over time, it grew into something much larger. Eventually, Rogue Creamery gifted the event to the Oregon Cheese Guild to help support its early operations. Back then, the Guild didn’t even have staff—it was just passionate people doing what they could with limited resources.
Q: Where was it originally held, and how has it evolved?
A: Up until the pandemic in 2020, the festival was held on-site at Rogue Creamery. It began in the make room, then expanded to tents in the parking lot, and even across the street as it outgrew the space. It was a charming setup, but incredibly resource-intensive for the Creamery. After COVID-19, the festival moved to the Jackson County Expo, which offered more space, infrastructure, and parking. While we lost some of that intimate charm, we gained the capacity to host more guests and offer a smoother experience for attendees and vendors alike.
Q: What can guests expect from the festival today?
A: The festival is all about cheese—and everything that pairs with it. With a base ticket of $25 ($15 if bought in advance for Sunday), guests can sample cheese, jams, sauces, charcuterie, chocolates, kombucha, and more from a wide variety of vendors. For an additional $15, adults can also sample beer, wine, cider, and spirits. It’s truly a “cheese and everything that goes with it” celebration. Attendees love that they can taste before they buy, and many use it as an opportunity to stock up on unique goods to enjoy with friends that same evening.
Q: What’s new at this year’s festival?
A: One feature that recently returned is the Cheesemaker Dinner on Friday night. Previously hosted at the Inn at the Commons and now revived at the Ashland Springs Hotel, this ticketed dinner is a multi-course event spotlighting Oregon cheeses in creative dishes. Think cheeses in foams, sauces, salads, and more. Before the dinner, there’s a reception where cheesemakers share a curated spread of their best products, paired with local beverages. It’s an intimate and memorable kickoff for the weekend.
Q: Why is the Oregon Cheese Festival important to the local
food and beverage community?
A: Oregon has a rich and diverse community of food and beverage producers—from wine and beer to honey, charcuterie, and chocolate. The festival serves as a rare and valuable venue where small producers can connect with a wide audience. It’s especially important in Southern Oregon, where food events are less common. Unlike Portland, where similar events happen frequently, this festival stands out as a can’t-miss celebration of local craftsmanship.
Q: What’s your favorite part of the festival?
A: Honestly, it’s the people. Cheesemakers are scattered across Oregon, and we don’t often get to see one another. The festival is a rare chance for us to reconnect, share stories, and celebrate our work together. The Friday night dinner, especially, is like a reunion—before the hustle and bustle of the weekend begins.
Q: Any memorable stories from past years?
A: So many! One year, we didn’t order enough commemorative glasses and had to send someone on a mad dash to buy every plastic wine cup in town. Another memorable moment was in 2020—right before the COVID-19 shutdown. The main festival was canceled, but the Cheesemaker Dinner just barely made it under the 250-person gathering limit. That night became a bittersweet memory—it was the last in-person gathering many of us had for months.
Q: Final thoughts?
A: This festival is a chance for people—especially those from smaller towns—to engage with food in a really meaningful way. It’s not just about cheese; it’s about connecting with the people who make it, building community, and celebrating Oregon’s bounty together.
