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Rush Creek Reserve is Back!

By November 12, 2017 Wisconsin Cheese No Comments
Spoonable Rush Creek Reserve

Seasonal Special, Limited Quantity Cheese

Spoonable Rush Creek Reserve

Spoonable Rush Creek Reserve

We know it’s officially holiday season when our first installment of Rush Creek Reserve arrives in the shop.

Rush Creek is a rich and delicious, ooey-gooey, washed-rind cheese wrapped in bark.  It’s spectacular in both taste and presentation.

Trust us when we tell you this cheese has a cult-like status in the cheese world. It’s made in small quantities and is only available from early November until it sells out, usually in a couple months.

Why all the hype?  First and foremost because it is so delicious.  And it’s so delicious because of who makes it and when.

Uplands’ Cheesemaker Andy Hatch, a passionate raw milk cheesemaker, only makes two cheeses—Pleasant Ridge Reserve (which happens to be the most awarded cheese in American history) and Rush Creek Reserve.

Rush Creek Reserve is only made in the autumn as the cows move from summer pasture to winter hay, which produces a richer milk.  And that rich milk produces a rich, custard-like cheese.

With a cheese this delicate, how it’s handled from the farm to the store is critical to ensuring peak flavor.  That’s why it matters that we are the only store in Denver getting Rush Creek directly from the cheesemaker, Andy Hatch. Our supply of Rush Creek Reserve never sat in a warehouse.  It went directly from artisan to our case.

Best Ways to Eat Rush Creek Reserve

Rush Creek Reserve SteveStunning Presentation. Slice the top off to expose the soft, silky cheese.  From there, you can spoon it onto bread, crackers, fruit, roasted potatoes, you name it.  We admit that we often just eat it by the spoonful.

On potatoes: Roast some fingerling potatoes and drizzle the cheese on them or dip the potatoes into the cheese.

On root vegetables: A mix of any root vegetables such as sweet potatoes, onions and leeks will do. Roast the vegetables and drizzle with the cheese or dip them in it.

As a warm spread: Cut a couple of slits in the top of the rind, drizzle in a little wine (Riesling is a good choice), wrap it in tinfoil and put in a 200-degree oven for 10 to 15 minutes, then open and serve.

With a spoon: This is the ice cream of cheese. We like to cut the top off and eat it one spoon at a time like it’s a pint of Haagen- Dazs.

Pair with something tart: The cheese is so rich that it needs something acidic to balance it.  A dry white wine or a pickle are great accompaniments.

Take it out early: To get maximum flavor out of the cheese, make sure you take it out of the refrigerator an hour before serving to bring it up to room temperature.  That lets all those yummy flavors come out.

Supplies are VERY limited.  To reserve your wheel, give us a call at 303/455-2221 or stop in the stop.  We’ll be getting three more shipments between now and New Year’s Eve.