The historic Rogue Valley Creamery Cooperative has been handcrafting cheese in Southern Oregon since 1928. Creamery owner Tom Vella traveled to Roquefort in 1955 to learn how to make the famed French blue. Upon his return, he built aging caves and began to make Oregon Blue using cow's milk from local dairies. Today, the creamery produces a line of fine Blue, Cheddar and TouVelle cheeses that have won national and international acclaim.

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