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Meet Your Producers

Oregon Cheese Month

We invite you to celebrate Oregon Cheese Month in the best way possible: with local cheese!

a bountiful cheese board with fruit, nuts, crackers and multiple cheeses on a wooden board set on a blue towel

September is Oregon Cheese Month! And that means it’s time to celebrate all the fabulous fromage made right here in the Pacific Northwest.

Whether it’s artisan cheesemakers carrying on family traditions or taking inspiration from cheeses made around the world, cheesemaking is a labor of love reflected in the quality and complexity of their incredible cheeses.

No one needs an excuse to build a delectable cheeseboard, but since Oregon Cheese Month gives you a great one, now’s the time to indulge in all the local goodness your cheese-loving heart desires.

Looking to throw a cheese party? Read on for a selection of Oregon favorites that always hit the spot.

A cutting board featuring sliced salami, green olives, and Face Rock Creamery Aged Cheddar.

Rogue Creamery

If you haven’t tried the award-winning Oregon Blue from (fellow B Corp!) Rogue Creamery yet, now is your moment to bliss out on some rich, earthy blue cheese goodness.

Each small-batch blue starts with organic whole milk sourced from cows that spend most of the year grazing on lush, local grasses at Rogue’s creamery in Central Point, OR. Once that milk gets processed into cheese, every wheel is hand-turned until aged to cheesy perfection.


Face Rock Creamery

What’s better than cheddar? Award-winning cheddar from the folks at Face Rock Creamery in Bandon, OR. They handcraft their aged, sharp cheddars along the beautiful southern Oregon Coast using milk sourced from small family dairies just 15 miles down the road.

To say their cheddar is delicious would be an understatement. We love it so much that we partnered with them to create New Seasons Oregon Coast Cheddar.

A cutting board featuring Up in Smoke Chèvre from River’s Edge Chèvre in Oregon.

Rivers Edge Chèvre

You can never go wrong with a smooth, creamy-dreamy chèvre spread on a toasted baguette. But the Up in Smoke chèvre from Rivers Edge Chèvre in LodgsenOR, takes this dynamic duo to the next level.

Pat Morford and her daughter Astraea Morford raise and milk their own goats to make this blue-ribbon-winning cheese. They then wrap it in a handpicked maple leaves they gently smoke to impart a hint of smokiness for a uniquely Pacific Northwest flavor.

Don Froylan Creamery

When the Ochoa family moved to Oregon in the late 90s, they couldn’t find the authentic Mexican cheeses they loved. So, what did they do? They made it.

And 20 years later, family-owned Don Froylan Creamery is still at it, making award-winning cheeses in Salem, OR. That includes fan-favorite Queso Fresco. Try crumbling it over soups, tacos, scrambled eggs, or fruit salad.