Bluehorn Wine-Soaked Blue – Rogue Creamery
An American blue you'll rarely see in the UK. Made by Rogue Creamery in Southern Oregon, makers of the World Champion Rogue River Blue, Bluehorn is crafted from organic cow's milk and cave-aged for at least 120 days. Each wheel is then soaked in organic, biodynamic Syrah from Troon Vineyard, which seeps into the cheese and tints the rind a subtle purple. Bluehorn won a Super Gold at the 2022 World Cheese Awards.
Tasting notes
Soft and luxurious, with a heady, fruity character. The wine brings bramble fruit and plum notes that lift the natural sweetness of the blue.
Cheese facts
- Milk: Organic cow's milk, pasteurised
- Region: Southern Oregon, USA
- Style: Blue, wine-soaked rind, cave-aged 120+ days
- Rennet: Vegetarian (microbial)
- Awards: Super Gold, World Cheese Awards 2022
- Sizes: 150g, 250g or 500g, cut to order
How to enjoy it
Serve with fresh berries, a drizzle of honey and a shortbread-style biscuit. Pour a Syrah, Zinfandel or Port alongside.
We recommend the following quantities per person:
For an after dinner cheese board, 30g to 50g per cheese per person is generally enough and should not leave you with much leftover. If you are planning to have a big table and / or want some cheese to be carried over a few days ,we recommend 60 to 80g per cheese per person.
The number of cheeses is up too you (i say the more the better!) but to achieve a good selection from textures, Strenghs & different milks, 4 to 6 cheeses are recommended.
The average Cheese Weight we recommend:
2 to 4 Guests: 125 to 150g per cheese
6 to 8 Guests: 200 to 250g per Cheese
10 to 12 Guests: 300 to 350g per Cheese
14 to 16 Guests: 450 to 500g per Cheese
We cut your cheese to order and send it by tracked courier, packed with ice blocks.
Deliveries go out Wednesday to Friday, and you choose your delivery date at checkout. £5.95 delivery, or free on orders over £99. You can add a free gift message at checkout too.
Need a specific cheese or a particular day? Call the shop on 01565 751697 or email vincent@cheeseyard.com and we'll help.
