Some of the World’s Best Cheese Comes From Self-Milking Cows

At Rogue Creamery in Oregon’s Rogue Valley, when it’s time for the cows to be milked, there’s no need for a farmhand. Instead, the cows milk themselves — with the assistance of two robots named Charlie and Matilda. 

“The robots have been a cornerstone of our dairy operation since we opened the farm in 2015,” says Marguerite Merritt, Rogue’s cheese emissary and brand manager. “At the time, there was this new technology being introduced — these robotic milkers — and there was a lot of evidence for it improving herd health and happiness, and making it a more comfortable dairy experience.” According to Rogue Creamery, this high-tech system has reduced the need for labor and made it easier to understand their cattle on a deeper level. 

Here’s how it works: When a cow feels ready to be milked, she walks toward one of the two robots. It identifies the cow by her ear tag, adjusts its sizing accordingly, and estimates how much milk she should have in her udder before spray-cleaning each teat and gently milking the cow. (While all of this is happening, the robot also feeds the cow a snack.) “As the flow slowly decreases to 0.8 pounds per minute, it removes the teat cup so we’re not overmilking the cow,” says Zach Rose, Rogue’s dairy farm manager.

Once the cow’s udders get a second spray of iodine, she will exit through a “smart gate,” which is programmed to sort out the cows that need additional attention — like if they are in heat or need a vaccine — before allowing them to exit. “That reduces the need for us to be inside the barn with all the cattle,” says Rogue Creamery dairy farm manager Zach Rose. “We’re removing ourselves as much as we can, except for giving them the scratches and pets that they love — and we give a lot of them.”

The self-milking system has led to both happier cows and better-tasting products at Rogue Creamery, according to Merritt. In 2019, its aged Rogue River Blue was recognized as the World’s Best Cheese at The Guild of Fine Food’s World Cheese Awards, and in 2024, its Touvelle Original cheddar-Jack hybrid cheese earned a Good Food Award from the Good Food Foundation. “We’re building a more sustainable model for dairying, and that trickles down into the cheese,” Merritt says. (Order Rogue Creamery cheese or find it at a store near you at roguecreamery.com.)

Our 4 favorite cheeses from Rogue Creamery

Rogue River Blue

This seasonal blue cheese is aged for up to 11 months and wrapped in pear spirit–soaked Syrah grape leaves. It is tart and fruity, with just the right amount of funk. $50 for 9.5 ounces

Smokey Blue

Rogue Creamery originated this blue cheese, which is cold-smoked over hazelnut shells. This process softens the blue’s sharpness and adds sweet vanilla notes. $20 for 6.5 ounces

Jefferson 2 Year Aged Cheddar

Aged for two years, this pale cheddar is nutty and tangy, with distinct cheese crystals. It’s just as good eaten on its own as it is melted in a grilled cheese. $16 for 8 ounces

Rogue’s Mary

This snackable mild cheddar is infused with organic rosemary leaves, adding a complex, woodsy flavor to every bite. $13 for 8 ounces