Uplands Cheese Company Rush Creek Reserve 12 oz
$45.00 / 12 oz Wheel
- Raw
- Animal Rennet
- Age: 2 Months
- Cow Milk
- by Uplands Cheese
- United States
- ApproachableAdventurous
- SoftHard
The highly regarded Uplands Cheese Company is behind this spoonable, once-a-year selection. Rush Creek Reserve relies on the transition of the herd’s diet—when the cows move from grazing on verdant summer pastures to hay. The result is a richer milk, perfect for this custardy creation. Each round is wrapped in spruce bark, imbuing the paste with woodsy notes. Hints of bacon and smoke make it a good match for cured meat like Murray’s Genoa Salami.
“No winter blues for me. With the first hint of cold air, I start counting down to Rush Creek Reserve season. I enjoy scooping this bacony, smoky cheese onto a cracker topped with a piece of speck.”
Unpasteurized Milk, Cheese Cultures, Salt, Rennet
Allergens: Milk
- To enjoy Rush Creek Reserve, cut the perimeter of the cheese (right above the spruce bark), lift off the top, and scoop out the paste.
- Rush Creek can be eaten at room temperature or warmed in the oven. After removing the paper, wrap the cheese in aluminum foil (or place in a covered ceramic crock) and warm at 250 F for about 45 minutes. The cheese will be soft, warm, and absolutely indulgent.
- Rush Creek takes its inspiration from the Alps, like Upland’s other prize-winning cheese, Pleasant Ridge. Rush Creek is an American take on the seasonal stunner Vacherin Mont d’Or
When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.
- Uplands Cheese Company is the crown jewel of Wisconsin artisan cheesemaking, located on Pleasant Ridge in Dodgeville, Wisconsin.
- The farm was founded in 1994 when neighboring farms joined forces in a seasonal, pasture-based grazing system.
- The farm is now owned and operated by two families: Andy and Caitlin Hatch and Scott and Liana Mericka.
- Nine different breeds of cow wander and graze seasonally across 300 acres of grazing land.
- Using a rotational grazing technique, the herd is moved every 12 to 24 hours to a new pasture to prevent the land from being over-foraged.
- Uplands uses only their own fresh, raw cow’s milk—grass-fed in the summer and supplemented for the short winter season. Their flavorful cheeses express the unique terroir of Wisconsin’s Uplands region.
Family Owned
