Flora Nelle, named after Rogue Creamery owners David Gremmels and Cary Bryant's grandmothers, is the creamery's latest innovation in American artisan blue cheeses. Unlike their bolder blues like Crater Lake or Caveman, Gremmels describes the cheese as possessing a lighter flavor, almost resembling tropical fruits, with the classic savory finish of any good, handmade blue cheese. It is also perfect for those on special diets, as this blue cheese is Independently Certified Gluten Free, as well as being made of Organic and Food Alliance Certified whole milk. Flora Nelle is sure to be the star of any after dinner cheeses selection, immediately capturing the eye with a dusty rind courtesy of a roll in vegetable ash. Much like ash-coated goat cheeses, this helps to keep Flora Nelle moist and sliceable, as well as lowering the acidity of the finished cheese.
From The Rogue Creamery's inauspicious beginnings in 1935 has come one of the finest artisan cheese operations in the world today. In 2002, Ig (Ignazio "Ig" Vella, affectionately known as the Godfather of artisan cheese) hand selected Cary Bryant and David Gremmels as the new owners of what is now known as The Rogue Creamery. Of utmost importance was to carry on the tradition of hand-milled cheese. Bryant and Gremmels hit the ground running. Within a year, they were producing award-winning cheeses. Flora Nelle is their first blue cheese to be made of pasteurized milk and calf rennet.
Silver Medal – Outstanding New Product - 2011 NASFT sofi Awards.
2nd Place - Blue Veined Cheese with Rind. 2011 US Championship Cheese Contest, Wisconsin.
- Made from pasteurized cow's milk.
- Photo depicts whole 5 lb. form of cheese.
- We cut and wrap this item by hand.