Cheese: Rush Creek Reserve
Who: Andy Hatch, Uplands Cheese Company
Where: Dodgeville, WI
Milk Type: Cow, unpasteurized
Rind: washed, bound in spruce bark
Shape: 1lb small disc
Flavor:savory and buttery
While Upland’s Pleasant Ridge Reserve continues it’s annual string of national awards as America’s best cheese, their Rush Creek Reserve wins the popularity contest (while also winning ACS Best in Show in 2001, ’05 and ’10). Each year cheese shops take names to reserve a round of this delightful show-stopper.
I asked late and thankfully Ben and the great staff at St. Paul Cheese Shop were able to hold one for me. Next holiday season, pass on the Brie and order a round of one of America’s best.
The cheese is only made from approximately September through November each year and is meant to be eaten right away. It’s young, luscious, tick and spoonable when perfectly ripe. Warmed briefly in the oven, you’re rewarded with a creamy spread with hints of the Autumn forage fed to their closed herd of cattle.
2004 Joh. Jos. Prüm Wehlener Sonnenuhr Riesling Spätlese
An off-dry Riesling, it’s a very unrevealing wine by itself but with the acidity that burst when paired with food and balances the richness of the cheese.