Crater Lake Blue Wedge Organic

Rogue Creamery
6/4.2 OZ
371180
Crater Lake Blue is rich with potent and complex flavors, including a pronounced fruity note and a buttery finish. Its silky, creamy texture makes it a cheese board classic.

Inspired by the deep, vibrant character of Crater Lake, Rogue Creamery was driven to create a cheese with a robust blue profile that mirrors the national treasure for which it is named. Crater Lake Blue is rich with potent and complex flavors, including a pronounced fruity note and a buttery finish. Its silky, creamy texture makes it a cheese board classic. Inspired by a sense of place for over 85 years, Rogue Creamery draws from the beauty and flavors of Southern Oregon’s Rogue River Valley to create a variety of hand-milled cheddar cheeses. These cheeses are all Certified Organic by Oregon Tilth, vegetarian-friendly, and made with premium, pasteurized, rBST-free cow’s milk that is Animal Welfare Review Certified by Validus. Rogue Creamery: Cheese As a Force for Good.

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More Information
SKU 371180
Package Type Pre-packaged
Brand Name Rogue Creamery
upc 041174371183
Ingredients USDA Certified Organic Pasteurized Whole Cow’s Milk, Salt, Enzymes, Cheese Cultures, Penicillium Roqueforti
Milk Source Cow
Unit Size 6/4.2 OZ
Dietary & Lifestyle GMO Free, Gluten Free, Organic
Local Inventory 100, 110, 200, 300, 400, 500, 600, 700, 800, 900, 912, 920
Nutrition Facts
4 servings per container
Serving size
1OZ
calories
per serving
110
Amount/serving
% Daily Value*
Total Fat
10G
13%
Saturated Fat
17G
35%
Trans Fat
0G
Cholesterol
35MG
12%
Sodium
214MG
10%
Amount/serving
% Daily Value*
Total Carbohydrate
0G
0%
Dietary Fiber
0G
0%
Total Sugar
0G
Includes 1g Added Sugars
0%
Protein
6G
Vitamin D
0MG
MG%
Calcium
162MG
MG%
Iron
0MG
0%
Potassium
25MG
1%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Contains:MilkMay Contain:Milk
Ingredients:USDA Certified Organic Pasteurized Whole Cow’s Milk, Salt, Enzymes, Cheese Cultures, Penicillium Roqueforti
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