How do you serve at Rush Creek Reserve?
Rush Creek Reserve needs to be stored cold and served warm. Keep it in the refrigerator in its original packaging and bring it out to room temperature, unwrapped, for at least an hour before serving. Or, wrap the cheese in tin foil and place it in a 250 degree oven for about 45 minutes.
What kind of cheese is Rush Creek Reserve?
Vacherin Mont d’Or
Made by Andy Hatch at Uplands Cheese in southern Wisconsin, Rush Creek Reserve is a washed rind, raw cow’s milk cheese made in the style of France’s Vacherin Mont d’Or. The original vision for Uplands Cheese was as a collaboration between Mike & Carol Gingrich and their business partners, Dan and Jeanne Patenaude.
What does Rush Creek Reserve taste like?
Rush Creek Reserve is like an incredibly smooth, savory custard. Every 12 oz. wheel is wrapped in spruce wood, which gives the cheese shape as well as a subtle woodsy flavor. It’s the perfect balance of salty, savory, smoky, grassy, and milky sweet.
Is Rush Creek Reserve pasteurized?
It is made from evening milk that was not pasteurized, and so by law it has to be aged for at least 60 days. Aging this style of cheese for so long was the trickiest part, Mr. Hatch said. He will make it until the end of the year, and it will be sold until late February.
How do you warm up Rush Creek Reserve?
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.
How do you warm up Rush Creek reserves?
What is Red Rock cheese?
Red Rock cheese is an American original: A cave-aged cheddar with a hint of blue. It is creamy and slice-able, and is named for the local stone that surrounds the room in which it is aged. Red Rock is colored with twice the amount of annatto as a traditional Wisconsin cheddar and aged between 3-6 months.
What is Grand Cru Surchoix?
Grand Cru Surchoix is an Alpine-style, washed-rind, raw cow’s milk cheese. Handmade in small batches in Wisconsin its recipe is similar to that of the Swiss Le Gruyere. The name “Surchoix” means that this batch of cheese is a cut above the rest.
