ROGUE RIVER BLUE, ROGUE CREAMERY, OREGON :: RAW COW’S MILK
This is a truly special seasonal blue. Our friends at Rogue Creamery in southern Oregon have wrapped their flagship cheese in grape leaves from a neighboring vineyard that have been soaked in a local pear eau-de-vie. The texture is creamy, and the flavors are as layered and complex as it gets. Toasted walnut pesto plays nicely with the fruitiness of the liqueur, whose concentrated sweetness creates a delicious tension with the cheese’s sharp blue kick.
YIELD: 2 CUPS
PREP TIME: 15 MINUTES
COOK TIME: 10 MINUTES
2½ cups walnut pieces
3 ounces pecorino
⅓ cup walnut oil
1 garlic clove
½ teaspoon salt
Preheat the oven to 325°F.
Line a baking sheet with parchment paper. Spread the walnuts on the baking sheet in a single, even layer. Toast the walnuts until golden, about 10 minutes. Remove from the oven and let cool.
Grate the pecorino on the largest hole of a box grater.
Combine the walnuts in a food processor with the pecorino, oil, garlic, and salt. Pulse the mixture about 10 to 12 times, until smooth but not puréed. You want a bit of a chunky texture.
Store the pesto in an airtight container. Keep refrigerated. Serve at room temperature.
Chef’s note: Make ahead. It will keep for up to 2 weeks.
Other cheeses to serve with this accompaniment: Raschera, Reblochon, or Manchego.
Creative suggestion: Mix the pesto with a bunch of fresh basil, chopped, and some olive oil to create a simple pasta sauce.