DODGEVILLE (WKOW)-- While known for its award-winning Alpine style Pleasant Ridge Reserve, Uplands Cheese, in Dodgeville is expanding its achievements with a seasonal soft, fresh cheese.
Andy Hatch, Cheesemaker at Uplands Cheese says, "Rush Creek Reserve is unique for us in that you've only made one cheese here at Uplands Cheese for the last ten years, we make it just in the autumn once the cows start eating hay." It's just another way that Uplands Cheese is diversifying and building its award-winning reputation.
Hatch says, "The seasonal model for making different cheeses is centuries old. And so in that sense it's an old world tradition to make a hard aged cheese with the summer pasture-fed milk, and then a soft cheese in the winter." Rush Creek is different from Pleasant Ridge Reserve in that it's really the other end of the spectrum. "It's a soft creamy cheese ripened by mold that grows on the outside," says Hatch.
Modeled after Andy's favorite French cheese-Mont d'Or. Rush Creek Reserve is wrapped in spruce tree cambium bark to help the cheese hold its shape. The bark also imparts added flavor to the cheese. Hatch says, "The best way to eat a Rush Creek is to take a knife and slice around the outside of the top rind, and then fold that rind back and that'll expose the creamy paste inside which you can then scoop out with bread or with a spoon!" This seasonal gem is perfect for this time of year. "We think of it as a holiday cheese. It's great cheese for sharing. Once you start eating one of these cheeses, you should eat the whole thing. So it's perfect around the holiday table. It's a special occasion type cheese!" says Hatch.
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