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Home > Rogue Creamery and Rogue Ales & Spirits debutes Bintage Hop Cheddar

Rogue Creamery and Rogue Ales & Spirits debutes Bintage Hop Cheddar


Rogue Ales & Spirits debutes Bintage Hop Cheddar

In a collaboration of crafts, Rogue Creamery and Rogue Ales & Spirits debuted the first in a series of 2009 Bintage Hop Cheddar and TouVelle cheeses this past weekend to a crowd of 5000 in Washington D.C. at SAVOR, America’s premier beer and food tasting festival.
 
 

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G.Y.O. HOP CHEESE.
Rogue Farms Independent Cheddar, the first in the series, is hand-mixed with GYO Certified Independent Hops from the Rogue Micro Hopyard in Oregon’s Wigrich Appellation. Each cheese in the series is made with one, or a combination, of the 7 varieties of GYO Certified Aroma Hops grown on the Micro Hopyard. Whole hop leaves are de-stemmed by hand, steeped in hot water, mixed into the cheese curds and then pressed into 40 pound blocks. The next cheeses in the series, Freedom & Liberty Cheddars, will debut mid-June.
Rogue Creamery is an artisan cheese maker with people dedicated to service, sustainability and the art and tradition of making the world’s finest handmade cheese. They’ve received more than 70 awards for taste and quality.

THE PERFECT COMPLEMENT.
The two Rogues also debuted Rogue Creamery 75th Anniversary Ale. Made using ten ingredients, including Independent hops, it’s a perfectly simple pairing for Rogue Farms Independent Cheddar. The Rogue obsession with cheddar doesn’t stop there. The two Rogues have collaborated in the past to create Morimoto Soba Ale Cheddar and Chocolate Stout Cheddar, both recipients of multiple awards. They are available at the Rogue Creamery cheese shop, Rogue Ales Public Houses and at select gourmet retailers nationwide.

OUR TERROIR.
Rogue Ale’s brewery at Newport, Oregon is located between two world famous cheese appellations, Tillamook and Bandon. The terroir of Oregon’s coast has been producing beers and cheddar cheeses for more than three centuries.
The Growers, Farmers, Maltsters, Roasters, Millers, Mashers, Hoppers, Brewers, Fermenters, Distillers, Smithers, Coopers, Ocean-Agers and Smokers of the Rogue Department of Agriculture remain dedicated to saving the terroir of Oregon hops & barley one acre at a time by growing their own.

For further information or digital photos, contact Brett: 2320 OSU Drive, Newport, OR 97365 / P: (503) 241.3800 / F: (503) 241.3780 / BRETT@ROGUE.COM


 





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