Skagit Food Co-op blog:

the Cheese Whisperer

Rogue River Smoked Blue Cheese with Recipe

Lovers of American artisan cheese rejoice! The Co-op’s Cheese Island now features a new blue cheese offering from Oregon: Rogue Creamery’s Crater Lake Blue, made from rBST free, pasteurized cow’s milk. 3.5 oz. wedges are now on sale for $3.99 each!

An award-winning cheese, Crater Lake Blue is inspired by one of Oregon’s most beautiful natural features: Crater Lake, in southwest Oregon. Rogue Creamery’s blue cheese has pronounced, vibrant blue veins across its creamy white paste that mirror the clouds over Crater Lake. With salty, robust blue cheese flavor, Crater Lake Blue has silky, bright flavors of sweet cream and red fruit, and a sharp finish. Pair it with sparkling hard cider such as Square Mile’s Hopped Cider ($8.99 per 6pk); a mineral-rich sparkling Prosecco, such as Valdo ($9.99 per 750ml); or a hearty, hoppy ale such as Ninkasi’s new Hop Cooler ($5.99 per 22oz bottle).

craterlblueOregon Salad with Crater Lake Blue Cheese Recipe

(from Rogue Creamery’s website, serves 4-6)


  • 1 medium head organic romaine lettuce
  • ½ cup organic mixed greens
  • 3.5 oz Crater Lake Blue, crumbled
  • 3 oz cultured Crème Fraîche (or substitute sour cream)
  • ½ cup buttermilk
  • 1 small shallot, finely diced
  • 1 green onion, sliced
  • 1 teaspoon Champagne Vinegar
  • 1/2 cup Sparkling white wine
  • Salt & Pepper to taste
  • Comice or Bosc pear, thinly sliced
  • Handful of dried cranberries and hazelnuts

Directions: Rinse and dry greens. Set aside. In a medium bowl, combine Crater Lake Blue, Crème Fraîche, buttermilk, shallot, green onion, vinegar, pepper, and a pinch of salt. Mix with a large fork. Add up to 1/2 cup sparkling wine to reach a thick, creamy consistency. Pour 2/3 of dressing into a blender and process for a few seconds (or use an immersion blender) to achieve a smoother dressing. Pour back into bowl and mix. Dress greens in a separate bowl and add to salad plates. Garnish sparingly with thin slices of pear, some dried cranberries, and hazelnuts.

By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.