Brunch with Rush Creek Reserve

Wisconsin Cheese Brunch with Rush Creek Reserve  Recipe
Active Time
30 Minutes



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Rush Creek Reserve can be used in this recipe.


  1. Heat oven to 250°F.
  2. Wrap Rush Creek Reserve in aluminum foil. Bake for 18-22 minutes or until warm. When cool enough to handle, with a sharp knife, cut around the top rind edges. Peel away rind to expose the cheese.
  3. Meanwhile, combine dried cherries and balsamic vinegar in a small saucepan over medium-high heat. Bring to a boil, stirring constantly. Remove from the heat. Set aside.
  4. Warm olive oil in a large skillet over medium heat. Add mushrooms; cook and stir for 4-6 minutes or until tender. Add garlic; cook and stir for 1 minute. Remove from the heat. Stir in arugula and reserved cherry mixture. Season with salt and pepper to taste.
  5. Place Rush Creek Reserve on a serving platter. Top with mushroom mixture. Fill in platter with walnuts, pastries, honey and raspberry preserves.

Recipe Tip

A Wisconsin brie can be used in this recipe. Heat oven to 350°F. Place brie on a parchment-lined baking sheet. Bake for 5-10 minutes or until softened.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Rush Creek Reserve is produced only in the fall. Each wheel is brined and wrapped in spruce bark, which imparts a sweet, woodsy flavor. This coveted farmstead cheese has savory flavors born from the rind and a custard-soft paste with meaty notes and delicate richness courtesy of the high-quality milk from Upland Cheese’s own dairy.

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