Uplands Rush Creek Reserve Cheese

Made in Wisconsin by the much beloved and respected Upland Cheese Company, Rush Creek Reserve is one-of-a-kind, at least in the United States. Made only in the Fall with the extra rich end-of-season cow’s milk, this cheese is meant to be totally soft and oozy at consumption. So soft in fact, that it requires the support of a strip of spruce bark wrapped around the wheel, like a little belt, meant to hold it all in. It’s meant to be served not in slices, but by scooping it out the top with a spoon. The flavors are full-bodied and satisfying: extremely rich, woodsy, and savory, with salty, meaty flavors. It is especially dreamy served warm. The Swiss version of this cheese is called Vacherin Mont d’Or, and is nearly impossible to find in the United States. Luckily Uplands Cheese Company has made this American version that cheese connoisseurs scramble for every holiday season. Serving suggestion from the cheesemaker: “Before serving Rush Creek, bring the cheese to room temp or warm it gently in an oven. When using an oven, remove the paper wrapping and either wrap the cheese in tin foil or cover it in a ceramic crock. Place the cheese in a 250-degree oven for approximately 45 minutes, or until the entire cheese becomes soft and warm. Use a knife to cut around the perimeter of the cheese, just above the bark. Lift off the rind and scoop out the soft interior with a spoon. “