
When Tom Vella, owner of Rogue River Valley Creamery visited Roquefort, France in 1955, to learn the secrets of making blue vein cheese, he had no idea that he was sowing the seeds of today’s flourishing artisan creameries in Southern Oregon.
Clustered around sunny Medford, in Jackson County’s Rogue Valley, three artisan creameries are making some superb cheeses and chevres to accompany the marvelous merlots, cabs, syrahs, zinfandels, pinots, and chardonnays produced in the surrounding area.
Tom Vella had been making cheddars since 1935, but his Oregon Brand Blue Vein Cheese (later shortened to Oregon Blue) launched the platform that would make the Rogue Creamery renowned globally. At the time this was a bold move, and Tom’s Blue Vein was the first produced west of the Missouri River. His son, Ig, continued in the same vein, producing a zesty Gorgonzola, appropriately named Oregonzola, in 1988, using an Italian recipe, even using proprietary molds from Italy.


The coastal city of Conwy, about 45 minutes drive from Manchester’s airport, proudly displays its old medieval walls, many of which can be walked on like that of the Great Wall of China. And more conspicuous than the walls is the UNESCO World Heritage Site 

