Singin' the Caveman Blues

"Oh lil girl, whatcha doin with that milk"

"I say OH lil girl, whatcha doin with that milk"

"She say gonna go on down the deep hole"

"And make me something blue."

(Cue the steel guitar and harmonica)

Ok, so maybe I’m not Howlin Wolf or Muddy Waters, but I am definitely a caveman, and the blues run deep in my veins of penicillium. Of all the cheeses I’ve sampled in my life, I always find myself eventually coming back for that tangy wake-up call with the blue veins. To me, nothing compliments a delicious tenderloin quite like a tasty piece of blue. If you haven’t guessed it by now, this review is on exactly that; Blue cheese. In this particular case Caveman Blue by Rogue Creamery.

This little gem from the left coast (Pacific) is a beautiful example of an American made piece of artistry. It is a raw milk, cave aged cheese (for at least six months) and is both certified sustainable and rBST free. Beyond these statements of integrity, it is absolutely delicious. It is crumbly, creamy, sweet, and salty, all rolled into one tasty package. Caveman Blue has been a staple of the Rogue Creamery for over a decade and their efforts to perfect it really show.

My first taste of this treat revealed a great deal. I was immediately greeted at the door with the tangy bite that is a signature of all blues. Then, once I had a chance to settle in, I was met with a surprisingly sweet melody that heralded some deep earthy tones.  The cheese itself was delightfully crumbly at first, but quickly breaks down on the tongue to reveal a buttery smooth texture in the end.

In this review I decided to pair the cheese with one of my staples, as well as a few new items. I included some Sunburst tomatoes (personal favorite) as a sweet and fresh addition. Next in line is a Rose’ salami from Volpi  foods. To bring all of this back to earth, I included a delightfully nutty Romesco, prepared fresh by the culinary Maestro Robert Gonsalves. All of this was being delivered to my mouth via Beer Flats Pilsner flatbreads.

Meaty riff – The Rose’ salami itself has a sweetness that proved a perfect duet to the tangy sweetness of the creamy blue. To me, blue cheese in general has always been crafted with carne in mind. If you ever find your center cut filet or porterhouse looking a bit lonely, just lay down a few riffs of some fine blue to raise the spirits.

Sweet licks – As usual, the Sunburst tomatoes did not disappoint.  Juicy and sweet, the golden fruit was a perfect match for flavor, and their crisp snap kept perfect time with the creamy blue for those food texture aficionados.

Heavy bass – The Romesco by itself is amazing. I could write an entire entry just on this little treasure, but I’m a blogger of fine cheeses. That being said, if you ever find yourself in Hingham Massachusetts, make sure you stop by the Bloomy Rind for the nutty experience.  It really goes without saying that the Romesco was the bass man of Ol’ Caveman Blue. There’s just something about the nutty and earthy flavors that just seems to work musical magic, and these two delicacies are no exception.

Laying it all down – Beer flavored crackers. Need I really say more? Thick and hearty, the pilsner flatbreads really set the tempo. Not so overpowering that you would lose the flavor of anything put on it, but strong enough to let you know it’s there to play.

Let’s talk about the artists behind this cheese; RogueCreamery. I’ve had experience with this producer before. In fact, they make one of my favorite cheeses of all time. (To be reviewed later) Tucked away in the Rogue River Valley region of Oregon, the creamery is the crowning achievement of the late Tom Vella. After migrating north from Sonoma California, Tom settled in this farm rich region of Oregon. The depression era of the 1930’s was in full swing at the time, and work was scarce. Seeing an opportunity in the local farmsteads, Tom opened the Rogue Creamery creating jobs and working to revitalize the local economy. The farmers were eager to supply the Vella family with plenty of milk, and in turn, Tom was able to grow his business.

Rogue Creamery was also heavily involved in the war effort from 1941 to 1948. Rogue creamery supplied the US troops fighting overseas with a steady supply of cheddar cheese. This effort earned them an award from the US government for their diligence during such a turbulent time. If there’s anything I’ve learned about the Rogue Creamery it is their dedication to community and the preservation of sustainable local foods. My hat is off to this little purveyor of fine cheeses, and I for one plan to do my part by continuing to enjoy the fruits of their labor.

Have you already tried Caveman Blue? If so let me know what you think! Leave a comment with any pairing suggestions or recipes below. Thanks again for stopping by the cave!