For the first time, a cheese from the US has been crowned the best in the world

Forget the American fixation with Cheez Whiz, Velveeta blocks, and processed cheese slices.

A cheese from America has earned the title of the world’s best cheese.

Rogue River Blue claimed the top honor at the 2019 World Cheese Awards, marking the first time a US-made cheese has ever been named World Champion Cheese.

Produced by Rogue Creamery in Central Point, Oregon, the organic blue cheese Rogue River Blue triumphed over 3,804 entries from 42 countries at the awards, held in Bergamo, Italy, in mid-October.

A panel of 260 judges from 35 countries evaluated the cheeses, narrowing down the selections to a final 16. An expert “super jury” then selected the winners.

Taking second place was an Italian cheese, the 24-month aged Nazionale del Parmigiano Reggiano Latteria Sociale Santo Stefano, followed by a Spanish raw ewe's milk cheese, Torta del Casar D.O.P. Virgen Del Prado, made by Queseria Doña Francisca.

Top prizes

Renowned cheese expert Janet Fletcher, who wasn’t involved in the competition, wasn’t surprised by Rogue River Blue’s victory.

“Anyone familiar with this cheese wouldn’t be shocked by its impressive performance,” said Fletcher, a cookbook author, educator, and the publisher of the Planet Cheese blog.

“Rogue River Blue has already claimed victories in US competitions. What I appreciate about it, beyond the flavor, is how the creamery incorporates local ingredients like wine grapes and pears. It's an effort to give the cheese a true 'taste of place.'”

Rogue Creamery crafts its award-winning cheese in the fall, using organic cow’s milk from the Rogue Valley in Southern Oregon. The cheese wheels age for 9 to 11 months in the creamery’s caves, before being hand-wrapped in organic Syrah grape leaves soaked in pear liqueur.

Brazilian judge Bruno Cabral described Rogue River Blue as a “taste party” offering “a symphony of sensations, with sweet and spicy notes” in a statement from the Guild of Fine Food, the organization behind the awards.

“This achievement is shared with my dedicated team at Rogue Creamery, as well as our organic herd of Brown Swiss and Holstein cows,” said David Gremmels, owner of Rogue Creamery, also known as “Mr. Blue,” in a statement.

“Rogue River Blue claimed the top honor this year with flair, standing out among a record-breaking number of entries from more countries than ever before,” said John Farrand, managing director of the Guild of Fine Food. “Our first American champion has certainly turned heads, but that’s what the World Cheese Awards is all about – spotlighting exceptional cheeses, wherever they are made.”

“The notion that great cheese can only come from France or Italy is outdated. More and more cheeses from places like Japan, South Africa, and Russia are impressing our judges and showcasing a true sense of terroir,” he added.

“Rogue River Blue embodies this perfectly, with every aspect of the cheese telling a story of Oregon’s climate, seasons, and people – from the Syrah leaves and pear liqueur to the organic milk itself.”

The final 16 contenders included cheeses from Italy, Spain, France, the UK, the Netherlands, Switzerland, and Japan.

A true taste sensation

According to the company’s website, this year’s Rogue River Blue was exceptional. “The rinds developed beautifully, and the flavor is outstanding, offering the signature notes of fruit, spice, blackberry, vanilla, hazelnut, chocolate, and bacon that define this cheese.”

“The artisan cheese movement in the US has been steadily growing, and Rogue Creamery has been on the verge of greatness since their remarkable debut at the awards in 2003,” said Farrand.

“It feels truly fitting that David and his team are the first to bring the World Champion Cheese trophy back to America,”