Appearance: Ivory to pale yellow, with clearly-defined green-blue veins of mold
Texture: Buttery and luscious with a melt-in-your-mouth quality
Taste: Sweet cream, hay, and a savory/meaty quality, with moderate “blue” flavor
Suggested Pairings:
- The sweet yet savory flavors of Oregonzola pair beautifully with proscuitto, figs, and pears. Or spoon over warm polenta and top with toasted pine nuts for a rich, flavorful dish.
- Oregonzola is lovely next to earthy red wines such as Syrah or a French Burgundy. To stick with an Italian theme, we recommend it with Barbera or at dessert beside a glass of Vin Santo.
Key Details:
- Made with raw cow’s milk from our dairy in Grants Pass, OR
- Cave-aged a minimum of 90 days
- Certified Organic by Oregon Tilth
- Vegetarian-friendly and gluten free
- Milk is rBST free
Shelf Life: 180 days
Suggested Storage: Keep refrigerated at 38°– 40° F
Milk type: Certified Organic raw cow’s milk
Rennet: Organic, vegetarian, Kosher, and GMO-free microbial enzyme
Ingredients: Certified Organic raw whole cow milk, salt, enzymes, cheese cultures, Penicillium Roqueforti
2008 World Cheese Awards: 2nd Place (Blue Cheese)
2008 World Championship Cheese Contest: 3rd Place (Gorgonzola Style)
2006 NASFT Outstanding Product Line Award
2005 US Championship Cheese Contest: 3rd Place (Blue Cheese)
2004 NASFT Best Dairy Product Finalist
2003 Cheese Competition – Idaho Milk Proc. Assoc.: 1st Runner Up to Best in Show
2003 Cheese Competition – Idaho Milk Proc. Assoc.: 1st Place (Open Class)
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