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Rush Creek Reserve Arrival - Pre Sale

Woodland Wonders! Tis the season for bark wrapped cheese! WE ARE PRE SELLING the raw cows milk delight Rush Creek Reserve made by Uplands Cheese in WI.  Our wheels are set to make their debut the week before Thanksgiving on November 16th! Grace your turkey day table with some #forklore and #forest decorated cheese! Your guests will not be disappointed. That is if you decide to share the oozy gooey goodness with them. 

Price $32 per wheel

Call us today to reserve your wheel!  619.544.0500


Rush Creek Reserve

Is made only in the autumn, as the diet of our cows begins to change from the fresh pastures of summer to the winter's dry hay. While Pleasant Ridge Reserve is aged many months in an effort to express the flavor complexity of our grass-fed milk, Rush Creek Reserve is designed to show off the richer texture of our hay-fed milk and the delicate ripeness of a soft, young cheese.

Like Pleasant Ridge Reserve, Rush Creek Reserve is made with raw milk, and the two cheeses are aged side-by-side in our ripening rooms, sharing the environment that gives our cheeses their characteristic savory flavors. Rush CreekReserve is inspired by the French Vacherin Mont d'Or, and is bound in spruce bark, which gives shape to the soft round and imparts a sweet, woodsy flavor to the cheese. Combined with the savory flavors born from the rind, this gives the custard-soft paste a deep but delicate richness, reminiscent of beef broth or finely cured meat.

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 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 be eaten.

To serve, remove the top rind by cutting around its perimeter and peeling it away to expose the paste. Spoon the silky interior onto potatoes, dip into it with bread and fruit, or enjoy the luscious texture and deep flavors on their own. The rind itself is delicious and should be tasted alongside the cheese to add another dimension of flavor and texture.


Earlier Event: October 13
Later Event: November 10
Mozzarella Cheese Making Class