Made of raw cows' milk from 9 cross-breeds. Cheesemaker Mike Gingrich describes it best: 'Our cows graze lush pastures from early spring through fall just as all cows did before the industrialization of our food system. The result is milk that has excellent nutritional value and more varied and subtle flavor notes as expressed in the delicate flavor profile of Pleasant Ridge Reserve cheese.' We say: smooth, even pressed flesh with rich fruit, olives , herbs and a tang on the finish to rival the best Beaufort. Best in show, American Cheese Society 2001 and 2005. In Fall 2004 Mike built a cheesemkaing room on premises and enlarged his aging caves, making this a true farmstead production. Uplands milks 150 cows in batches of 16, with an additional 45-50 yearlings and 50 calves. The animals are outside all year round, going dry in early winter and beginning to calve in late March. "Extra Aged" is matured for 12-18 months, intensifying its flavors, especially the sweetness.

2010 American Cheese Society Winner: Best in Show