Pleasant Ridge Reserve Cheese

Pleasant Ridge Reserve is an artisanal cheese made from the non-pasteurized milk of a single herd of Wisconsin cows fed and managed using natural, "old world" practices. Uplands Cheese Company's cows graze lush pastures of Dodgeville, Wisconsin from early spring through fall, the resulting milk has better nutritional value and more varied and subtle flavors that are expressed in the delicate flavor profile of Pleasant Ridge Reserve cheese. The sweet flavors of the pasture grasses, herbs, wildflowers, and clovers are detectable in every taste of Pleasant Ridge.

Pleasant Ridge Reserve has received numerous prestigious awards. Most Recently Pleasant Ridge Reserve was awarded Best of Show at the 2005 American Cheese Society conference, an accolade it won for the second time, having been awarded Best of Show in 2001 as well. Additionally, Pleasant Ridge Reserve was named U.S. Champion at the 2003 U.S Championship cheese contest. Pleasant Ridge Reserve is the only cheese to ever win both national competitions.

Pleasant Ridge Reserve is an original cheese inspired by farmstead cheeses from the alpine provinces of southeastern France. The aging techniques they use were originally developed in the Middle Ages when cheeses similar to Pleasant Ridge Reserve were aged in limestone caves and washed frequently with a brine solution. Washing the rind keeps it free of unwanted microbes and produces a variety of pleasing flavors. Because of the time-consuming hand work involved, this practice is rarely used today.

After about four months in the aging room, Pleasant Ridge Reserve is ready to please your palate. It will continue to change and develop variations in its flavor as it ages further.

• Made from unpasteurized cow's milk.
• We cut and wrap this item by hand.