CENTRAL POINT, Ore. – Back in the summer of 1955, an American cheese maker touring France received a gift in a manila envelope – the mold that goes into Roquefort cheese. More than 60 years later, the descendants of that mold brought home by Tom Vella to make blue cheese at what is now Rogue Creamery are creeping back to the land of its roots. At the 2003 World Cheese Awards in London, Rogue Creamery’s Rogue River Blue beat out hundreds of competitors for best blue cheese.