When it comes to holiday meals, I try to be kind to those I love and spare them the potential of food poisoning by bringing the cheese. It is just safer that way and also, to be honest, gets a ton of compliments and I feel like a total rock star for the first few hours as we await the main dishes being created in the kitchen. Then my brother-in-law’s three kinds of turkey (including a confit), my sister-in-law’s magic brusselsprouts, and my other sister-in-law’s yearly creation of awesome knock our socks off and the cheese stands alone. This year, I wasn’t taking any chances and decided to bring in the big guns and show I could hang with the best of them in our family version of Kitchen Stadium. Let’s just say, Game, Set, Match. Continue reading
Tag Archives: Pleasant Ridge Reserve
Cheese lovers nationwide were devastated when cheesemaker Andy Hatch of Uplands Cheese Company decided to stop making his famous Rush Creek Reserve indefinitely. The spruce-wrapped, raw-milk cheese was the nearest we Americans had to the coveted French-style Mont d’Or and the thought of not having it on our holiday cheese boards was heartbreaking. When asked if he had anything else new in his cheese caves to make up for this terrible loss, Hatch’s stock answer has always been that he is experimenting with something new. After two years, the experiment seems to have paid off, even if it is in limited time. Presented in extremely limited quantities: Upland’s Experiment. Continue reading
The rumors are true. Start looking for alternatives for the holiday cheeseboard this year since Uplands Cheese will no longer be producing wheels of fromage favorite, Rush Creek Reserve. Cheesemaker Andy Hatch confirmed today that, due to the FDA’s recent regulations regarding wood-board storage and threat of unknown future interference with raw-milk cheese production, it was too high a risk to produce the wonderful wheels only to chance them being pulled from the market. Hatch, as most in the cheese world knows, is a perfectionist at his craft, and to dedicate so much care, attention, and love to a product only to have it go to waste was not an option, so the decision was made to not even begin the process. Uplands Cheese will still have Pleasant Ridge Reserve available for us turophiles to enjoy and Hatch is working on a new cheese, yet it is still in the creative stages. Let’s all hope, pray, keep our fingers crossed, maybe even make a wish to the cheese gods/goddesses that this FDA crisis will pass and we will all be able to enjoy the beefy, buttery, heaven of Rush Creek Reserve for the 2015 season. Until then, let’s support Uplands Cheese and have a wedge of Pleasant Ridge on our boards this holiday. I know I will.
Stay cheesy everyone.
Holiday meals can be very stressful, especially for those who have yet to master even the most basic of cooking skills. It would stand to reason that going to someone else’s home and having them do the cooking would be less of a burden, but then comes the age-old question of what to bring. The usual answer when asked is “Oh, nothing. Maybe a bottle of wine or a side, but we’re good. Thanks.” While I appreciate not having to enter Kitchen Stadium, which is what occurs in my boyfriend’s family kitchen every holiday, I still want to contribute to the meal. Thus begins the painstaking task of putting together a cheese board that will stand up to three kinds of turkey (smoked, roasted and confit) and side dishes fit for the cover of Food and Wine Magazine. Continue reading
The American Cheese Society 2012 Conference is in full swing with over 1700 cheeses battling it out to be named the best of the best. While the judges tasted and tallied, we regular folks had the opportunity to get up close and personal with the talented cheesemakers. Below are just a few of the amazing cheeses represented here in Raleigh this week.
Lets start above with Wisconsin based Upland Cheese Inc.‘s talented young cheesemaker and multiple ACS winner (including snagging two awards this year) Andy Hatch, maker of Pleasant Ridge Reserve and Rush Creek Reserve. Continue reading
Congratulations to all the winners from this years’ American Cheese Society Conference. In case you missed it (like this mouse did…sadly) here is the list of winners:
BEST OF SHOW
Rogue Creamery, OR
Rogue River Blue
2nd PLACE (TIE)
Finica Food Specialties Limited, ON
(Mariposa Dairy, ON)
Lindsay Bandaged Goat Cheddar
Carr Valley Cheese Co, Inc., WI
Cave Aged Marisa
Fromagerie Du Presbytère, QC
As a cheese blogger, I consume quite a bit of fromage for research (and because it’s pretty awesome). When I travel, I spend at least a quarter of my time hunting down local cheese shops and sampling their wares. I am in constant contact with my local cheesemongers to find out when new and seasonal cheeses are available and have them hold me a wedge or two. I do all this because I love cheese the taste of cheese, not because I am addicted. Or am I? Continue reading
It’s a busy night per usual at Zingerman’s Deli in Ann Arbor, MI and I am having my first taste of the highly sought after Rush Creek Reserve, the new soft rind cheese from the makers of the award-winning Pleasant Ridge Reserve. Carlos, the cheese monger, has a wheel hidden behind the counter and hands me a tiny plastic spoonful of the pale yellow paste. Soft and creamy with a tiny hint of mushroom, bold and beefy yet still delicate on the tongue, this bloomy raw-milk cheese seems to have it all. So why is this gooey goodness being hidden behind the counter? Demand for this cheese has been so high that Zingerman’s only has this one sample and the wheel I am taking home on hand. They are expecting delivery of a few more wheels next weekend, but how many is unknown.
I am not only here for the cheese, but to meet the innovative cheese maker who created it: Andy Hatch of Uplands Cheese Company of Dodgeville, Wisconsin. Andy is a quiet, unassuming guy with a friendly smile and looks more like college student than a master cheese maker. We sit down at an outside table to talk about his latest cheese creation. Continue reading