Tag Archives: coupole

Cheese of the Week: Rogue River Blue and Coupole

Rogue Creamery — Rogue River Blue:
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So, with the results of the American Cheese Society Competition coming through, it would be impossible not to name Rogue River Blue as a Cheese of the Week. Rogue River just became only the second cheese to win the ACS Best of Show (Pleasant Ridge Reserve has won three times) and, while variety of winners is nice, this cheese is one of the elite American cheeses. It could be named Best of Show every year and it would be hard to squawk about it.

Seasonally made, wrapped in pear brandy-soaked grape leaves, Rogue River Blue is simply a tremendous cheese: Raw milk, sweet, earthy, fruity, grassy, rich and with a perfectly balanced amount of bluing. It’s just amazing; a cheese that you taste and say, “Now I get why people go crazy about cheese.” I was a judge when Rogue River won the first time so – since I wasn’t in Montreal this year – here’s the post I made about that year’s awards ceremony.

Also, it’s a wonderful tribute to Ig Vella’s continuing influence that this wonderful cheese won best of show again.

Vermont Butter and Cheese Creamery – Coupole
My other cheese of the week is one that we almost always carry. It sells steadily and many people know it well so we don’t push it as much as other, less established cheeses. However, I had a distributor call me with one of those OMG-we-have-too-many-cases-of-this-and-they-are-about-to-expire phone calls so I bought about four times as much as we usually get.

We all know that – much of the time — a distributor’s “about to expire” is a cheesemonger’s “almost perfectly ripe”.

This cheese can get neglected because Bonne Bouche – its sister cheese made by the same company – is stronger, creamier and demands more attention. But the Coupole is just as good in a quieter way. Tangy, lactic, earthy and substantial. It’s a classic ripened goat cheese in a French style (think round mini Bucheron – but with the ropey geotrichum mold that makes it look like a little brain), one of the best examples of its style available in this country. I sampled this out all day on Saturday and heard nothing but love. Sometimes — when you work with cheese all the time – you have to take time to remember the cheese that kind of sells itself.

Hi Coupole. Sorry if you felt unappreciated. You’re awesome and I really like you. I’m sorry I took you for granted.

Edgar98-R1-044-20A
Here is a pantheon of great cheese in the back of our rental car in 2006. (L-r: Franklin’s Teleme, Bonne Bouche, Coupole, and Bijou) I forgot that the Coupole was originally ashed on the outside!