David Gremmels is the co-owner of Rogue Creamery, an artisanal cheesemaking company producing one the finest blue cheeses in the United States and President of the American Cheese society which is the Leader in Promoting and Supporting American Cheese.
David had acquired extensive marketing experience in specialty food products when he discovered the Rogue Creamery in southern Oregon in 2002. The imminent closure of this historic creamery founded by Tom Vella in 1935 sparked a new desire, one that would return David to his agricultural roots in the Pacific Northwest.
Since purchasing the business with co-owner Cary Bryant, the Creamery has increased production, developed new cheeses, and garnered over 30 trophies and ribbons in competitions around the world. Rogue Creamery made history when its Rogue River Blue became the first American blue cheese to win World's Best Blue at the 2003 World Cheese Awards in London and again at the SIAL Food Show in Paris, when Smokey Blue was awarded the Innovation Award for Food Service Category. In 2009, Rogue River Blue won the prestigious Best Of Show at the American Cheese Society competition, surpassing 1326 other cheeses.
David and Cary remain dedicated to producing classic and original blue cheeses in the finest tradition of artisanal cheesemakers, using the highest quality milk of selected herds and other delicate ingredients.
Also dedicated to sustainability, Rogue Creamery has its creamery and dairy facilities certified by Food Alliance. When asked what makes the success of Rogue Creamery, David explains, “We have an amazing team of people dedicated to sustainability and the art and tradition of making handmade cheese. We love making cheese. ItŐs that simple.”
David is the current President of the American Cheese Society, and member of the Guilde Des Fromagers. The 2010 American Cheese Society conference and competition and judging will be hosted in Seattle, Washington August 26, 27 and 28. The American Cheese SocietyŐs mission is to provide artisanal cheesemakers with educational resources and networking opportunities while encouraging the highest standards of cheesemaking focused on sustainability. It enhances individual efforts through leveraging the awareness of all to the consumer.