Edit ModuleShow Tags

Rush Creek Reserve is Back!


Cheese lovers, the time is nigh. This week, Uplands Cheese released their first batches of Rush Creek Reserve for the 2012 season.

You might know Upland’s for their award-winning Pleasant Ridge Reserve (it won “best in class” from the American Cheese Society for the past three years, and won the Best Cheese in America in 2010). Uplands makes Pleasant Ridge Reserve on their farm in Wisconsin from spring until fall using fresh, grass-fed milk. This aged, Beaufort-style cheese is pale gold with a firm texture (Beaufort is an Alpine cheese produced in the French Alps). Like a Beaufort, Pleasant Ridge Reserve is rich, smooth, and melts beautifully.

But now autumn is upon us, and as the cows’ diets rotate from fresh summer pasture to drier winter hay, Uplands makes their seasonal Rush Creek Reserve. Whereas Pleasant Ridge is an aged, hard cheese, Rush Creek is a soft, young cheese in the style of Vacherin Mont d'Or (a washed-rind soft cheese made in Switzerland and France). Made from September⎯November, the 12-ounce wheels of hand-made cheese are wrapped in boiled spruce bark and are aged just two months. Rush Creek is best served slightly warm with the top of the wheel sliced off to expose the luscious, slightly pungent cheese in the center of the wheel. Spoon the creamy cheese onto a bit of baguette, take a bite, and smile. Rush Creek is just hitting the markets, so watch for it to start popping up at local cheese markets—Surdyks has it now.

Rush Creek Reserve cheese

If you have the time, consider checking out this episode of Wisconsin Foodie, which features Uplands Cheesemaker Andy Hatch as he makes Rush Creek Reserve. Hatch shows you how he makes it, and demonstrates his recommended serving technique.

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Oatmeal Irish Soda Bread Recipe

Fresh, homemade bread is faster and easier than you think with dough that mixes in five minutes and needs no time to rise

Hello Pizza Turns 5, Ann Kim Short-listed for James Beard Award

Hello Pizza might have middle-child syndrome next to Ann Kim's other pizza shops—but this is what makes it worth revisiting

2018 James Beard Award Finalists

Minnesota chefs stay prominent in the James Beard shortlist

Brews for Good

Guinness is donating $1 to charity for each adult that dons a ‘stache and shares on social media now through March 31, 2018

3 Reasons to Brunch This Weekend

Elegant N/A drinks, outstanding oeufs, and the best of ’80s hair rock this weekend

Blueberry-Walnut Squares Recipe

Enjoy a double-dose of antioxidants with walnuts and blueberries in this treat

Oscar Party Appetizers

Elevate your table with a trio of jazzed up party bites for a win in the best supporting snacks category

Exploring Washington Wines

Sample and discover delicious wines from our country’s second-largest wine-producing area at the Food & Wine Experience March 3 and 4

27 Best Twin Cities Restaurants For Wine

From big-name wine experts to surprising hidden gems, here's where you can always get a glass of great wine
Edit ModuleShow Tags
Edit ModuleShow Tags