This Oregon Cheese Beat 3,803 Others to Become the World’s Best

When you think of the world’s best cheese, your mind probably travels straight to France, Italy, or Switzerland. After all, these countries have spent generations building their reputations around delicious cheeses.

But in 2019, a cheese from a small Oregon town walked into an international competition and stole the spotlight.

Its name? Rogue River Blue.

Made by Rogue Creamery in Central Point, Oregon, this rich blue cheese beat thousands of competitors to win the top prize at the World Cheese Awards in Bergamo, Italy.

And the best part? This wasn’t an ordinary cheese with a fancy label. It was aged for months, wrapped by hand in grape leaves soaked in pear spirits, and made using milk from Oregon cows.

The story behind its victory is just as interesting as the cheese itself.

An Oregon Cheese Took on the World and Won

On October 18, 2019, the World Cheese Awards brought together 3,804 cheeses from 42 countries and territories.

A panel of 260 judges examined everything from appearance and aroma to texture and flavor.

The competition was fierce. After several rounds of judging, just 16 cheeses reached the final stage.

Among them was Rogue River Blue, a seasonal cheese from Southern Oregon.

Its biggest rival turned out to be a 24-month-aged Parmigiano Reggiano from Italy, a country famous for its long cheesemaking traditions.

Both cheeses finished with 100 points.

That’s when judging chairman Nigel Barden stepped in to cast the deciding vote. He chose Rogue River Blue.

For the first time in the competition’s history, an American-made cheese had claimed the overall World Champion Cheese title.

Not bad for a cheese from a town that many Americans have probably never visited.

What Makes Rogue River Blue So Special?

At first glance, Rogue River Blue looks different from the cheese you might grab for a sandwich.

Instead of a bright orange block or a neatly sliced package, you’ll find a creamy, blue-veined cheese wrapped in dark grape leaves.

Those leaves aren’t just for decoration.

According to Rogue Creamery, workers carefully wrap the wheels in organic Syrah grape leaves that have been soaked in pear spirits.

The leaves help give the cheese its distinctive character as it ages.

Inside, the texture is rich and almost fudgy. The creamery describes flavors reminiscent of pear, vanilla, toffee, truffle, and fig.

Those are tasting notes, by the way. Nobody is tossing pieces of chocolate cake or figs into the cheese mixture.

Its flavor comes from the cheesemaking process, aging, and ingredients.

And for anyone wondering, the grape leaves are edible.

This Cheese Takes Nearly a Year to Make

Good things take time, and Rogue River Blue certainly doesn’t rush.

The creamery traditionally makes this cheese during autumn, when cooler weather and rainfall encourage fresh pasture growth in Oregon’s Rogue Valley.

The company says this seasonal milk helps create the cheese’s rich character.

After production, the wheels spend months maturing in special cave-style aging rooms.

The creamery describes an aging period of approximately nine to 11 months, although some current product specifications indicate longer periods.

During that time, the cheese develops its signature blue veins, creamy texture, and complex flavors.

Eventually, the grape leaves and pear spirits add another layer to the experience.

It’s quite different from picking up a block of everyday cheddar at the grocery store.

And that difference helped make Rogue River Blue memorable to the international judges.

The Judge Called It a “Taste Party”

One of the most entertaining descriptions of Rogue River Blue came from Brazilian judge Bruno Cabral.

He described the cheese as a “taste party,” highlighting its balance and sweet and spicy notes.

That’s quite a compliment when you’re surrounded by thousands of cheeses competing for attention.

But it also explains why Rogue River Blue stood out.

The judges weren’t simply looking for the strongest cheese or the most unusual packaging. They considered how the flavors, textures, and aromas worked together.

And apparently, this Oregon creation knew how to make an entrance.

The Creamery’s Story Started During the Great Depression

Long before Rogue River Blue became an international champion, Rogue Creamery was simply part of a small Oregon community.

Its history dates back to 1933, when a cheese operation opened in Central Point during the Great Depression.

The company traces its beginnings to efforts to support local dairy farmers.

In 1935, cheesemakers Tom Vella and Celso Viviani purchased the operation.

Vella later traveled to Roquefort, France, to learn about traditional blue-cheese production.

He brought that knowledge back to Oregon, helping establish a cheesemaking tradition that would continue for decades.

In 2002, David Gremmels and Cary Bryant purchased the creamery and helped revive the business.

That same year, Rogue River Blue was created.

Interestingly, the cheese was already winning international recognition by 2003, when it earned Best Blue Cheese and Reserve Champion at the World Cheese Awards.

Its 2019 victory wasn’t an overnight miracle. It was the result of years of work and experience.

One important detail: Rogue Creamery wasn’t independently owned when it won. French dairy company Savencia had acquired it in 2018.

Winning Created a Very Delicious Problem

Winning a world championship is wonderful.

Keeping enough cheese available afterward? That’s another story.

Following the announcement, customers rushed to get their hands on Rogue River Blue.

According to local Oregon reporting, the creamery’s shop sold more than 100 pounds during the first weekend after the victory.

The rush was so intense that the cash register ran out of receipt tape.

By November 2019, demand had grown enough that the creamery suspended online sales of that year’s release.

Gremmels also told The New York Times that online traffic and sales had increased by 500% following the announcement.

For a cheese made seasonally and aged for months, suddenly becoming an international sensation created a challenge.

You can’t simply make another batch overnight.

Can You Still Buy the World’s Former Champion?

Yes, Rogue River Blue is still produced, although availability can be limited.

Specialty cheese retailers such as Murray’s and DeLaurenti have listed it for approximately $56 to $65.99 per pound.

That’s certainly more expensive than your everyday grocery-store cheese.

But for curious cheese lovers, it offers a chance to taste something that earned one of the industry’s biggest awards.

The creamery also operates a cheese shop in Central Point, Oregon.

And if you manage to get a wedge, you don’t need to prepare an elaborate meal to appreciate it.

Try serving a small piece on a cheese board, giving its different flavors a chance to stand out. If you’re feeling adventurous, taste a little of the edible grape-leaf wrapping, too.

An American Cheese That Made History

Rogue River Blue remained the only American-made overall champion in the World Cheese Awards through the completed 2025 competition. The 2026 awards were scheduled for November 12 in Córdoba, Spain, with judging still ahead at the time of this report.

Its 2019 victory remains a remarkable chapter in American food history.

A cheese made in Southern Oregon, shaped by generations of craftsmanship and wrapped in grape leaves, managed to earn the highest honor at a major international competition.

And sometimes, that’s all it takes to remind the world that great food can come from places nobody expected.