Seasonal Special, Limited Quantity Cheese
Spruce bark adds a savory note to the sweet custard-like cheese inside.
We’re SO excited! We just learned that we’re getting an allotment of a very special, but limited quantity cheese — Rush Creek Reserve from Uplands Cheese.
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.
Andy is a true artisan committed to making the best cheese possible. For example, he only makes cheese on days when the pasture conditions and milk composition meet his quality standards. He also created recipes for his two cheeses tailored to make the most of the milk of the season in which it’s made.
For example, Rush Creek Reserve is only made in the autumn as the cows move from summer pasture to winter hay
Spoonable Rush Creek Reserve
and begin to produce a richer milk. It’s inspired by the French Vacherin Mont d’Or. It’s bound in spruce bark, which holds the cheese in and gives a sweet, woodsy flavor to the custard-like cheese inside it.
The presentation is also a crowd pleaser. To serve it, you remove the top rind by cutting around its perimeter and peeling it 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. (Don’t throw that rind away though. It’s also delicious and should be tasted along with the cheese since it adds even more flavor and texture to the cheese.)
Note: The get the maximum flavor out of the cheese, make sure you bring it up to room temperature before serving. You can do that by taking it out of the refrigerator and unwrapping it at least an hour before serving. Or, wrap the cheese in tin foil and place it in a 250-degree oven for about 20 minutes. Once warm, the paste will soften under the rind until it is the consistency of custard, at which point the cheese is ready to eat.
We’re taking pre-orders because supplies are limited. The 12 ounce wheels are $34 each and the first wheels arrive in mid-November. To reserve some for your holidays, give us a call at 303/455-2221 or stop in the stop.
Best Ways to Eat Rush Creek Reserve
The most common way to eat Rush Creek Reserve is to slice the rind off the top and spread the cheese on bread. Here are a few more options and pairings.
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.