Rush Creek Reserve and Pleasant Ridge Reserve from Uplands Cheese
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.
Andy Hatch with Pleasant Ridge Reserve
Jokigen & Ume Shu sake
When I met Barrie Lynn, the Cheese Impresario, back in 2012 and she suggested we do a cheese and sake pairing, to be honest, I thought she was joking. See, at the time of our discussion, we were sitting at a cheese and beer pairing and had been, well, I had been, consuming quite a bit of REALLY spectacular fermentation of both the cheese and alcoholic nature. Adding to my gentle buzz was the awe of being at my first American Cheese Society Conference, and now someone I admired wanted to do some sort of story with me! After assuring me she was serious, Barrie Lynn said she’d call me and arrange the whole thing. Well, not only did I receive a call, I received two bottles of sake, cheese, and instructional emails to do the tasting over the phone, which was both awesome and terrifying, as I had never even tried sake before, let alone heard of pairing it with cheese. What had I gotten myself into? Continue reading
Espresso BellaVitano photo courtesy of Sartori Company
As I mentioned in yesterday’s post, coffee and cheese have been a favorite flavor fantasy formula since early childhood. It just seemed right that the nutty, sweet, bitter smells and tastes would fit perfectly together. I imagined they would, only I was still a kid and coffee had yet to become my morning nectar from the Gods. Two cheesemakers obviously felt the same.
We continue the tasting from yesterday with Part 2- Espresso BellaVitano Continue reading
Harbison cheese with hand forged spoon from Beekman 1802
Making friends with your local cheesemongers has many advantages – one of which is getting the heads-up whenever a new wheel rolls into the shop. Lucky for this Mouse, I have managed to become pretty buddy-buddy with the mongers at Zingerman’s Deli in Ann Arbor, Michigan. Shawn and his crew are good for a call, and a few weeks ago, my phone range with exciting news of a new cheese from Jasper Hill Farm called Harbison. Knowing that anything from the folks at Jasper promises to be good eats, I headed over to Kerrytown to get a taste.
At first glance, I was a bit disappointed. It appeared to be just another spruce-bark-wrapped cheese similar to last year’s star fromage, which was also a spruce-bound cow’s milk creation called Rush Creek Reserve from Andy Hatch at the award-winning Upland Cheese Company. Could the Kehler brothers from Vermont really compete… or offer something different? The monger behind the counter told me to reserve my judgment until I tried it. Once again, my trust was not misplaced, as any initial disappointment vanished once I cracked open this earthy wheel of goodness.
Unlike the raw-milk wonder that is Rush Creek, Harbison is made with pasteurized cow milk, and the two-third of a pound wheel is aged a mere three to six weeks. Its intense aroma of wet leaves, fresh earth and mushrooms is a pleasant contrast to the sweet, beefy flavor with a hint of smoke. While spoonable, Harbison’s paste is a bit firmer than Rush Creek, yet it still has similar versatility, responding well to both table service and cooking (it’s a particularly rich and tasty treat when mixed in with boiled redskin potatoes).
Whether entertaining or just relaxing with the family, this is a great cheese to have on-hand this holiday season. I actually had both Harbison and Rush Creek on our board for Thanksgiving. They complemented one another quite well and we all gave thanks to the blessed cheesemongers in our lives.
For more on Harbison, check out the video below.
While my love of cheese is well known, beer and I have never been particularly good friends. Its taste, smell, and especially the effects it has on my brain after a few bottles has just never my thing. So when I got an invitation from the Wisconsin Milk Marketing Board to attend a cheese and beer pairing at Pura Vida restaurant, I was a bit apprehensive. Was I really the best person to critique the beer offerings being presented by Cleveland’s own Great Lakes Brewing Company? For a chance to rub shoulders with the likes of special guest and Master Cheesemaker Sid Cook, I decided to chance it. Needless to say, I’m glad that I did.
As we all know, this Sunday the Green Bay Packers will go cheese head to head with the Pittsburgh Steelers. I’m not much of a football fan, but I can’t help being a bit excited for this years games for two reasons. First, I’m a Clevelander and I would love to see the Steelers lose, just cuz. Second, I love Wisconsin cheese whenever cheese can stand alone on top, I’m for it.
There are those who are pretty psyched for the game, especially those Packer fans. Some go to pretty amazing lengths to show team spirit and Mary VanderLeest of Minneapolis is no exception. She and her neighbor, Curtis Johnson constructed a gigantic snow wedge of Swiss on her front lawn in honor of the Packers.
Check out the video here for the full story. Go Cheese! I mean, Packers!
Homage to Fromage
As if hosting two new shows (Food Feuds and Cook Like an Iron Chef), competing on Iron Chef America, and running five restaurants in both Cleveland and Detroit wasn’t enough, Michael Symon is diving into a project with Wisconsin Cheese. Continue reading
I usually make reservations when it comes to meals, although I have been known to go rogue now and then and attempt to cook. More often than not, the recipes I choose are simple comfort dishes that should be edible if not perfect. Quiche doesn’t come to mind when thinking simple, however I felt I was due for a challenge. As it turns out, quiche isn’t so hard with the right ingredients. (recipe after the jump) Continue reading
Ever been totally confused when walking in a cheese shop? Well, the video spoof gurus Rhett & Link have teamed up with Alka-Seltzer and Wisconsin Cheese Mart to create this cheesy (pun totally intended) video to help sort things out. Praise Cheeses!
After a 25 year hiatus, Limburger’s little brother is resurrecting again in Wisconsin. Slightly less funky than Limburger, Liederkranz is said to have a pretty intense odor and is not for the faint of palate.
Liederkranz (pronounced LEE-duhr-krahntz) originated in upstate New York in the late 1800s as a replica of a traditional soft, smelly cheese from Germany that immigrants missed, and could no longer get because it would spoil during shipping. The cheese recipe left New York for Ohio in 1926 before finally finding a new home in Wisconsin, which has an enthusiastic German fan base.
Click the link below for more on the story.
A Pungent return for Liederkrantz
source: Milwaukee Journal Sentinel