11th Annual Oregon Cheese Festival


BuyTix-BlueSaturday, March 14th, 2015 10am – 5pm


At the festival on Saturday March 14th from 10 A.M. – 5 P.M., thousands of visitors will sample cow, sheep, and goat cheese from Oregon creameries, including Pholia Farm, La Mariposa Creamery, Ochoa Creamery, Tillamook County Creamery, Willamette Valley Cheese Co., Fern’s Edge Goat Dairy, Oak Leaf Creamery, Rivers Edge Chevre, Briar Rose Creamery, Face Rock Creamery, Portland Creamery, Rogue Creamery, and many others.

The Oregon Cheese Festival will be open to the public Saturday, March 14th from 10:00 A.M. to 5:00 P.M. at Rogue Creamery, 311 North Front St .(Hwy. 99), Central Point, OR.
Held under 2 large heated tents, 15,000 sq. ft. of space, at Rogue Creamery’s Central Point facility, the eleventh annual festival will invite guests to shake hands with cheesemakers & other artisans. Activities will be provided for children including games, activity sheets, coloring, face painting and more.

“The farmer’s market format will present an interactive experience between makers and visitors, giving everyone an opportunity to talk about the product, the process and learn each individual cheesemaker’s story,” says David Gremmels, co-owner with Cary Bryant of Rogue Creamery. “It’s a way to truly be connected with the source of the cheese being presented.”

Southern Oregon & other local culinary artisans and beverage providers who are expected to participate include Lillie Belle Farms, Gary West Meats, Applegate Valley Artisan Breads, Cupcake Daily, Slagle Creek Vineyards, Ledger David Cellars, South Stage Cellars, Serra Vineyards, Caprice Vineyards, Willamette Valley Vineyards, Crater Lake Cellars, Hot Lips Soda, Clear Creek Distillery, Bend Distillery, Oakshire Brewing, and Rogue Ales. Samples and /or sales will be offered at each booth.

A $15 entry fee includes tastings and demonstrations. A $10 wine, beer and spirit tasting fee includes a commemorative glass with the Oregon Cheese Guild logo.

Our Master of Ceremonies for the dinner and special guest for the festival this year will be John Greeley, American Cheese Society (ACS) Life Time Achievement Award Recipient (2010). John has over 30 years of experience in the cheese profession. He has been an ACS Board of Directors member for 12 years and has been the chairman of the Cheese Competition Committee for 15 years. John’s proudest achievement is the 26 year evolution of the competition and judging event where he expanded the cheese categories from 8 to 102; he continually redefines categories for Competition Committee. John continues to champion American Specialty cheese and participates in many educational events to share his vast knowledge of this industry. John’s passion for cheese and vast knowledge of the trade will help make this a unique experience for the guests.

The festival would not be possible without the generous support of the City of Central Point, Travel Medford, and the Dairy Farmers of Oregon, Oregon Department of Agriculture, the Oregon Economic & Community Development Department, USA Pear Bureau, Rogue Ales, Wandering Aengus Ciderworks, Culture Magazine, Cheese Connoisseur Magazine, and the members of the Oregon Cheese Guild.


Class One:

Date & Time: Saturday: March 14 , 11am-12pm

Class Title: How to Taste and Judge Quality Cheese (Identifying a World Class Cheese)

Class info: John Greeley, American Cheese Society (ACS) Life Time Achievement Award Recipient (2010) is our Master of Ceremonies for the Oregon Cheese Guild Benefit Dinner and special guest for the festival. John will be using his knowledge gained from 30 plus years of experience in the cheese profession to conduct a class on how to identify, taste and judge world class cheese.

Tillamook County Creamery 2 Year Aged Vintage Extra Sharp Cheddar: U.S. Championship Cheese Contest® “Best of Class”. Aged 2 years into a creamy, crumbly texture with complex flavor. Try it with fruit, wine, and anything else your palate fancies.

Cabot Clothbound Cheddar: Winner American Cheese Society Best of Show A natural-rind, bandaged cheddar aged for 10-15 months. Approachable but complex with a crumbly texture and nutty aroma and a flavor that is deeply savory and slightly tangy.

John Greeley

Class Two:

Date & Time: Saturday: March 14 , 2pm-3pm

Class Title: Cider 101: Background, Tastings, and Pairings

Class Info: James Kohn of Wandering Aengus Ciderworks will be conducting a class about all things cider. You can look forward to learning about the background of cider, tasting the delicious cider that Wandering Aengus has to offer, and pairing Wandering Aengus’ cider with Rogue Creamery’s blue cheese as well as a cheese from Willamette Valley Cheese Company.

Taste 4 different ciders and pair 2 ciders: Oak Dry with a Rogue Creamery blue and Golden Russet with a Willamette Valley Cheese Co. cheese.

For more info contact: Francis Plowman, 541-665-1155 ext. # 123
E-Mail: fplowman@roguecreamery.com or,
Amanda Kinney, 541-665-1155 ext. # 142 E-Mail: akinney@roguecreamery.com