Rush Creek Reserve Cheese
Rush Creek Reserve is made only in the autumn, when Uplands Cheese’ cows begin to eat winter’s dry hay rather than fresh pasture grasses. It was created to showcase the delicate ripeness of soft, young cheese, and the richer texture of Uplands’ hay-fed milk.
Inspired by Vacherin Mont d’Or, Uplands Cheesemaker Andy Hatch wanted to make a seasonal cheese that reflected the region’s terroir. He tailored the Mont d’Or process to the farm’s own milk supply and ripening environments. He then created a soft, raw cow’s milk cheese made from the rich milk that the herd gives in the fall. The wheels, which are washed as they ripen, are wrapped in thin strips of spruce bark. The resulting paste is luscious and silky, and best eaten with a spoon. 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.
Uplands Cheese uses only uses milk produced in the best conditions to create its cheeses; otherwise it simply sells the milk. 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.
Pairing Suggestions: Black Pepper Bellavitano cheese, Roth Private Reserve cheese, Cranberry Relish preserve, Tuscan Salami meat, Dried Pineapple, Caramelized Onion Crackers, Gail Ambrosius Pecan Smokies