Products

A very hard, aged, dry version of fresh Monterey Jack – delicious and nutty.  Created by accident in 1915, a wholesaler found himself with an over-abundance of fresh Monterey Jack and had to store it for a long time. In order to protect it, he hand-salted each one of the cheeses, a few weeks later, he discovered that the cheeses were fruity and rich in taste. Perfect for cooking...

Named after the land formation on which the farm sits, Pleasant Ridge Reserve is made in the tradition of Alpine cheeses like Gruyere and Beaufort. Like the Alpage versions of these cheeses, Uplands only makes Pleasant Ridge Reserve from May through October, when their cows are eating fresh pasture. This grass-fed, raw milk produces flavors in the cheese that can’t be...

The Monterey Jack was developed by a Californian Scot, David Jacks in 1882 (some sources state 1916). Monterey Jack’s consistency depends on its maturity; most softer varieties (common in American supermarkets) are aged for one month, while grating Jack is aged for upwards of 6 months. Older Jacks are smeared with oil and pepper to maintain softer rinds. Monterey Jack has a...

The Monterey Jack was developed by a Californian Scot, David Jacks in 1882 (some sources state 1916). Monterey Jack’s consistency depends on its maturity; most softer varieties (common in American supermarkets) are aged for one month, while grating Jack is aged for upwards of 6 months. Older Jacks are smeared with oil and pepper to maintain softer rinds. Monterey Jack has a...

The Monterey Jack was developed by a Californian Scot, David Jacks in 1882 (some sources state 1916). Monterey Jack’s consistency depends on its maturity; most softer varieties (common in American supermarkets) are aged for one month, while grating Jack is aged for upwards of 6 months. Older Jacks are smeared with oil and pepper to maintain softer rinds. Monterey Jack has a...

The Monterey Jack was developed by a Californian Scot, David Jacks, in 1882 (some sources state 1916). Monterey Jack’s consistency depends on its maturity; softer varieties (common in American supermarkets) are aged for one month, while grating Jack is aged for upwards of 6 months. Older Jacks are smeared with oil and pepper to maintain softer rinds. Monterey Jack has a...

A very hard, aged, dry version of fresh Monterey Jack – delicious and nutty.  Created by accident in 1915, a wholesaler found himself with an over-abundance of fresh Monterey Jack and had to store it for a long time. In order to protect it, he hand-salted each one of the cheeses, a few weeks later, he discovered that the cheeses were fruity and rich in taste. Perfect for...

The Affinee is a version of Emmi Roth’s popular Buttermilk Blue that has been selected to be aged for 6 months to develop a piquant and earthy flavor.

Smokey Blue is the creamery’s classic-style Oregon blue vein, cold smoked for 16 hours with Oregon hazelnut shells. The smoking process creates a cheese that is sweet, creamy, and smokey. The smoke flavor has great finesse and is not overpowering, as is the case with smoked cheeses of a lesser breed. The smoking mellows the sharpness typically associated with blues and creates an...

This Gorgonzola style cheese is aged a minimum of 120 days in Rogue Creamery’s caves. During this time it takes on sharp, tangy, fruity characteristics. Oregonzola has slight, classic veins of mold and a creamery, buttery texture.