This is a unique Spanish blue cheese, matured for six months in an underground cellar on the banks of the Nalón River in Asturias. Raw cow’s milk curds are cut by hand with blue green Penicillium roqueforti, salted, kneaded, and molded for aging. MAMÁ MARISA (Azul) is born from there: creamy, unctuous, floral, fruity, aromatic, and certainly blue.

Bayley has developed a loyal following because of its fudge-like texture, toasted-nut sweetness, and anise spice character. The paste is dense and creamy, with well-distributed blue veins. The usual peppery character of blue cheese is subdued, giving way to the grassy, nutty flavors in the milk.

Rogue River Blue, a cheese named World Champion at the 2019/20 World Cheese Awards has a fudgy and rich texture with calcium lactate crystals that develop with age. It has flavor notes of pear brandy, vanilla, toffee, truffle, and fig with a pronounced "blue" flavor. After 9 to 11 months of careful tending in aging caves, the Rogue Creamery team hand-wraps each wheel in organic, biodynamic Syrah grape leaves that have soaked in pear spirits. Rogue River Blue is released seasonally each fall and typically sells out worldwide by early spring; limited wheels and wedges of the Fall 2023 vintage are currently available for purchase at RogueCreamery.com.