Rush Creek Reserve is made only in the autumn, as the diet of Wisconsin-based Upland's Cheese's cows begins to change from the fresh pastures of summer to the winter's dry hay. While Upland's flagship cheese, Pleasant Ridge Reserve, is aged many months in an effort to express the flavor complexity of grass-fed milk, Rush Creek Reserve is designed to show off the richer texture of hay-fed milk and the delicate ripeness of a soft, young cheese.
Like Pleasant Ridge Reserve, Rush Creek Reserve is made with raw milk, and the two cheeses are aged side-by-side in their ripening rooms, sharing the environment that gives Upland's cheeses their characteristic savory flavors. Rush Creek Reserve is inspired by the French Vacherin Mont d'Or, and is bound in spruce bark, which gives shape to the soft round and imparts a sweet, woodsy flavor to the cheese. Combined with the savory flavors born from the rind, this gives the custard-soft paste a deep but delicate richness, reminiscent of beef broth or finely cured meat.
To enjoy this cheese, allow it to come to room temperature for 30-45 minutes, then slice off the top, just above the spruce bark. Now, dig in to the spoonable center with crusty bread. Serve with a silken pinot, or a good pint of amber ale.
- Made from unpasteurized cow's milk.
- Photo depicts whole 12 ounce form of cheese.
- Please enjoy within 10 days of receipt.