TABLE OF CONTENTS
Best Central Point Semi-hard Cheese Types
Cheddar La Di Da Lavender is an American cheese hailing from Central Point, Oregon, where it's produced by Rogue Creamery. The cheese is mdae from pasteurized cow's milk that's infused with local lavender blossom. It's left to age for at least 30 days before consumption.
Underneath its natural rind, the texture is semi-hard, smooth, and creamy. The aroma is earthy, while the flavors are savory, floral, subtle, buttery, and slightly tangy. It's recommended to serve La Di Da Lavender on a dessert platter with honey, chocolate, scones, or shortbread.
Hopyard Cheddar is an American cheese hailing from Oregon, where it's produced by Rogue Creamery. The cheese is made from pasteurized cow's milk and it's usually left to age for at least 30 days before consumption. Underneath its natural rind, the texture is semi-hard, crumbly, and buttery.
The aromas are fresh and herbaceous with notes of nutmeg, while the flavors are savory, subtle, lemony, buttery, and nutty, with notes of hop petals. It's recommended to pair Hopyard Cheddar with a bottle of IPA due to the light citrusy flavor of the cheese.
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TouVelle Original is an American cheese hailing from Oregon, where it's produced by Rogue Creamery. The cheese is made from pasteurized cow's milk and it's usually left to age for over a month before consumption. Underneath its natural rind, the texture is semi-hard, firm, and crumbly.
The aromas are mild and buttery, while the flavors are nutty, sweet, milky, and tangy, with hints of vanilla, chocolate, and sweet cream. The cheese melts well, so it's recommended to use it in grilled cheese sandwiches, casseroles, or sauces. Pair it with a glass of Pinot Gris or Chablis for the best experience.
Pair with
Pistol Point Cheddar is an American cheddar cheese hailing from Oregon, where it's produced by Rogue Creamery. The cheese is made from pasteurized cow's milk and it's aged for over 30 days before consumption. The curds are rolled in smokey ground chipotle, resulting in a reddish-orange marbled visual appearance.
Underneath its natural rind, the texture is semi-hard, creamy, and crumbly. The flavors are smokey, spicy, and savory. It's recommended to pair Pistol Point Cheddar with a brown ale or a smoked lager on the side.
Pair with
Mt. Mazama is an American cheddar cheese hailing from Oregon, where it's produced by The Rogue Creamery. The cheese is made from a combination of pasteurized cow's and goat's milk and it's typically left to age for a minimum of one year.
Underneath its natural rind, the texture is dense, creamy, and crumbly, with tiny crystals dispersed throughout the body. The aromas are rich and pleasant, while the flavors are nutty, tangy, sweet, and acidic with hints of caramel. It's recommended to serve Mt.
Mazama on a cheeseboard with pickles and pair it with a glass of beer, sparkling wine, or Merlot. The cheese is named after the volcanic mountain that later became Crater Lake.
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