Rogue Creamery
How did Rogue Creamery Farm get started and what inspires you to farm?
For years, David Gremmels – Rogue Creamery’s President – had dreamed of owning our own organic Dairy Farm, where we could source the milk we use to create our world-class cheese. About 8 years ago that dream became a reality, and the Dairy Farm was Certified Organic by Oregon Tilth in 2016.
I’m a 6th generation dairy farmer. Dairy farming is in my blood and is also my passion . When I saw that Rogue Creamery was looking for a new Dairy Manager a couple years ago, I jumped at the chance – I was excited to work for a company that’s on the cutting edge of advancing sustainability in dairy farming practices.
How do your farming practices affect the flavor and quality of your products?
We take a “soil first” approach to farming. What’s good for the soil, is good for the grass; what’s good for the grass, is good for the cows. Healthy, happy cows make tastier milk – and by extension, cheese. Rogue River Blue Cheese is made exclusively with milk from this Dairy, and it was just voted World Champion Cheese at the preeminent cheesemaking competition in the world, the World Cheese Awards.
What is the most difficult part of running your farm?
Adapting to the realities of voluntary milking as the person running the farm was the most difficult thing for me to overcome at the dairy. In my past it was up to myself to make sure cows were being fed, milked, and maintained two times per day, now over 70% of that is accomplished automatically, which in turn allows the cows to create their own patterns and do what they do best which is sticking to a schedule and delivering fresh nutritious milk.
What are your most popular products?
Our Farm Stand sells a wide variety of Rogue Creamery cheeses – including our Oregon Blue cheese, which Rogue Creamery has been making since 1953. And of course Rogue River Blue Cheese – which is made exclusively from milk sourced right here at the dairy, and just won the title of “World Champion Cheese” at the 2019/2020 World Cheese Awards!
We also make grilled cheese sandwiches at our Farm Sand – come enjoy one on our patio. It’s a great way to spend an afternoon.
What do you love about farming in the Rogue Valley?
The mediteranian climate that allows us to graze our animals 9-10 months out of the year as well as the beautiful rogue river that supplies our fields with the best water around!
What's next for you as a farmer, rancher, etc?
I hope to make an investment in my own dairy in the future, but as for right now it is looking forward to waking up and taking care of the ladies(cows) at Rogue Creamery.
What upcoming events, even if they are not public are you looking forward to? For instance, harvest, baby lambs, pumpkin patch, etc. We would be happy to share it with our community.
Around the Autumnal equinox each year, the rain comes – and that, plus cooler temperatures, means that the pastures start greening up again. This is the most rich, nutritious grass of the year, and it makes for exceptional cheese. During these fall months, we collect milk to make our World Champion cheese, Rogue River Blue.
Tell us something most people don't know about Rogue Creamery.
Did you know Rogue Creamery now sells a soil amendment, which we make right here on the farm? We use our innovative waste repurposing system to separate out dry manure, then we age it to create a nutrient-rich amendment for your garden, lawn, or crops. We’ve just started selling it by the yard.