Appearance: Brown/tan textured rind and golden yellow paste
Texture: Fudgy and creamy with fine, random granularity
Taste: Shitake, golden beet, and brown butter, with moderate “blue” flavor
Suggested Pairings:
- Caveman makes a perfect accompaniment to fruit and nut studded crisps, stewed shallots, or a contrasting bright orange marmalade. The addition of Caveman Blue can elevate a variety of dishes, such as an otherwise-simple side of roasted squash and toasted nuts.
- Caveman’s earthy backbone shines best with bold reds like Zinfandel and Syrah, dessert wines such as Tokaji, and full-flavored stout beers.
Key Details:
- Cave-aged with a natural rind
- Aged a minimum of 2 months
- Certified Organic by Oregon Tilth
- Vegetarian-friendly and gluten free
- Milk is rBST free
Shelf Life: 120 days
Suggested Storage: Keep refrigerated at 38°– 40° F
Milk type: Certified Organic pasteurized cow’s milk
Rennet: Organic, vegetarian, Kosher, and GMO-free microbial enzyme
Ingredients: Certified Organic pasteurized whole cow milk, salt, enzymes, cheese cultures, Penicillium Roqueforti
2019 Specialty Food Association sofi Awards: 3rd Place (Cow’s Milk Cheese)
2018 American Cheese Society Competition: 2nd Place (Blue Veined with Rind or External Coating)
2017 American Cheese Society Competition: 1st Place (Blue Veined with Rind or External Coating)
2017 United States Cheese Championships: 2nd Place (Blue Veined with Exterior Molding)
2016 American Cheese Society Competition: 3rd Place (Blue Veined with Rind or External Coating)
2014 World Cheese Awards: SuperGold
2013 American Cheese Society Competition: 2nd Place (Rinded Blue-Veined Cow’s Milk)
2013 World Cheese Awards: Bronze
2011 Global Cheese Awards: Bronze
2010 World Championship Cheese Contest: Silver
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Lori Pope –
I absolutely LOVE this cheese. I received it in a cheese shipment with other cheeses and it was by far my favorite. I am looking forward to ordering more and putting it on a steak.
J.L. –
My absolute favorite blue…hands down! We stopped by your store and bought a quarter wheel and am embarrassed to say that it disappeared much faster than anticipated. I look for it at our local store every chance I get.
Libbi Albright –
Very disappointing. Maybe a bad piece. It was neither fudgy nor creamy. More like chewing roquefort flavored gravel. Crackers break when you try to spread it in them. I’m going to try to return it.
Marguerite Merritt –
Hello Libbi! I’m sorry you did not enjoy your experience with Caveman Blue. As a naturally-rinded blue, Caveman has lower moisture content than most other blue cheeses; this means that, like fudge, the texture is dense – not spreadable like butter. It is much more successful when sliced! It’s a unique style of blue cheese: many connoisseurs prefer this one over all our others, but it’s not for everyone. We appreciate you giving it a try.
Charles Froelick –
Caveman Blue is my favorite “go-to-blue” for anything from snacking to cooking! I drop chunks into prepared salad dressings and whiz it with an emersion blender for snap. Why not try a new salad dressing?! Different Rogues for different recipes…
Gilbert Olivia –
Milk for production comes from their own organic dairy in nearby Grants Pass. The dairy has 68 acres with a quarter-mile frontage on the Rogue River—a beautiful piece of property in a valley that used to be loaded with small dairies of 15-20 cows. Now, the Rogue Creamery Dairy has 180 cows, most of which are Brown Swiss and Holsteins. When the weather permits, the cows go out on pasture daily from March to November. The cows are not exclusively grass-fed, as they also feed on organic hay and grain. Caveman is a well-rounded blue with sweet and nutty flavors that are balanced by spice and pepper. Notes of buttermilk and a touch of tropical fruit also come through. The pale golden paste is moist and dense in texture and shot through with green-blue veins.