Rogue started with Morimoto’s Soba Ale and with the popularity and demand they created an amazing cheddar with it. The soba ale is to die for. It is so light and creamy with an intriguing flavor of roasted soba that keeps you drinking. Pairing the ale with the cheddar is an obvious match. The cheedar helps the ale pop and the ale calms the down the cheese.
At first Rogue beers were hard to come across, now the 22oz bottles are in every liquor store around. What makes Rogue Ales different from the rest of the Northwest craft brewers is their wine-like approach with their recommended food pairings, tasting notes and homegrown ingredients. Crazy flavor combinations like the Chipotle and Juniper Berry Ales put Rogue on a whole other level.
If you are in Central Point, Oregon, definitely stop in at the creamery to try as many cheeses as you can and have an unlimited selection of their infamous ales.
Rogue Creamery Rogue Public House & Brewery
311 North Front Street 673 Union Street
Central Point, OR 97502 San Francisco, CA 94133
(541) 665-1155 (415) 362-7880
When eating cheese or putting together a mixed plate I usually have quince paste or honey comb. Sometimes the cheese is so special that you need a little something extra. Truffle honey goes great with almost all salty meats and cheeses. I happen to prefer semi-hard to hard cheeses, but it did complement Crater Lake’s Blue, spread on a toasted baguette. Maybe I’m wrong. Maybe it works with everything!
Fiore Sardo: sheep's milk. Sardinia, Italy
Traditional Coop’s, Fiore Sardo was the winner. This semi-hard cheese is so rich in flavor and grainy but the finish is so smooth. Barely Buzzed is a cow’s milk, cheddar like cheese. The rind is made up of ground coffee and espresso, and a touch of lavender. This intense rind seeps into the cheese creating an earthy flavor and drives your palate crazy. Aika seemed to think that it was fine on its own, but in my opinion, the honey is a must to cut the bitter grinds and match it’s earthiness.
Barely Buzzed: cow's milk, Utah
This honey is truly delicious and can add endless opportunities to a cheese plate. I buy my honey at Far West Fungi and my cheese at Cowgirl Creamery, both in the Ferry Building.
After spending some quality time at Cowgirl Creamery in the Ferry Building this past Tuesday, I fell in love with Rogue Creamery’s, Crater Lake Blue. The second I tasted this intense and complex cow’s milk blue, in my mind I immediately paired it with my favorite Creme di Balsamico. Walking through the vendors out front, I noticed my favorite green, Chinese mustard lettuce. This is so different from your typical mustard green. The Chinese lettuce gives a burst of robust mustard as you chew. Then I thought, salad. I bought the greens and perfectly ripe strawberries, then threw this together.
It is almost impossible to ignore the aromas and not stop at Acme Bread when you are in the Ferry Building. On that note, I got a fresh baguette to toast up for crostini. I put a little salad on top, drizzled the balsamic reduction and viola!
Published on
September 5, 2008 in
Herbs & Spices, Ingredients and Vegetarian.
Tags: aged cheese, balsamic reduction, blue cheese, cheese, feta cheese, goat, honey, honeycomb, Ingredients, nuts, parmigiano-reggiano, prosciutto di parma, ricotta, walnuts.
Honeycomb is basically condensed honey. The combs are made of hexagon cells made by honeybees to hold both their honey and pollen. Honeycomb is amazing on toasted bread, and perfect for a cheese plate drizzled with a balsamic reduction. If you want a salty, creamy texture, blue cheese would compliment the honey wonderfully. I prefer a nutty, aged cheese like Parmigiano-Reggiano with either toasted walnuts or sliced Prosciutto di Parma. Other cheeses that would pair nicely due to personal preference could be Goat, Ricotta, or Feta cheeses.
