Are you a cheese-loving trendsetter? Did you know about juustoleipa
before it went mainstream? If small-batch, artisanal cheeses are your passion,
allow us to introduce your new newest obsession: Rush Creek Reserve from
This luxurious cheese is made just once a year, making it a particularly
special treat. If you’re able to get your hands on a wheel, you’ll be rewarded
with a smoky, woodsy savory custard-like cheese that makes a rind-blowing dip.
Read on to dive into this seasonal specialty offering—and learn how you can get
your hands on a wheel during the next release.
The Story Behind Uplands’ Rush Creek Reserve
Like many great cheeses, Rush Creek Reserve was born
out of an artful blending of technical skill and innovative vision. In case
you’re wondering, Andy Hatch is the cheesemaker to address your “thank you”
notes to for this cheese.
To him, Rush Creek Reserve was a labor of love
inspired by a French cheese, Vacherin Mont d’Or. Andy learned how to craft this
cult favorite as an apprentice in France, where cheesemakers make it once a
year using late autumn milk. While “seasonal cheese” isn’t as much of an
American trend, Andy saw the potential in bringing this technique to the great
state of Wisconsin.
Andy started creating Rush Creek Reserve in 2008, but
it wasn’t until 2010 that he felt it was perfected enough to bring it to eager
cheese lovers across the country.
only uses milk from one herd of their cattle to make Rush Creek, and it's only produced during the
changing of the seasons. By only using this one herd, Uplands is able to
completely control where and what their cows graze on. After all, great cheese
starts with great milk. All this attention to detail can make this
limited-edition cheese hard to get your hands on. We think it makes it even
more special and delicious, too.
All About Rush Creek Reserve
How is Rush Creek Reserve Made?
This unique cheese starts with fresh, raw milk—so fresh, it’s used
on the same day it’s harvested! Uplands uses milk exclusively sourced from
their own carefully selected herd of cattle. Once this milk is pumped into the
cheesemaking vat, bacterial culture and rennet are added, which causes the milk
to separate into whey and curds. The mixture is stirred and cut by hand, rather
than using mechanical means. This analog technique helps make the texture even
smoother than it would be otherwise.
Curds are pressed and set into 12 oz.
molds, flipped, and drained overnight. The next day, the wheels are brined and
wrapped in a special spruce bark, which cheesemakers prepare by boiling and
soaking it in a mix of yeast and mold that help ripen the cheese.
The cheese is
aged for two months, during which cheesemakers carefully wash the cheese in
another bacterial culture, the same one used for Upland’s award-winning
Pleasant Ridge Reserve. After that, the cheese is ready to be sold and enjoyed.
What makes Rush Creek Reserve so special?
Where to even start? Rush Creek Reserve is unique because it’s
made in small batches seasonally, so it’s not a cheese you can pick up at the
grocery store year-round. The cheese is made for 60 days between September and
November—it’s basically the only cheese they make during that time.
By the time
the last batch is being made, the first batch is ready for market. (It’s almost
closer to winemaking than cheese making.) In the late fall, keep an eye out at
your local fromagerie to see if they source this creamy, flavorful cheese.
Every batch of Rush Creek Reserve is a little different due to the
milk, whose flavor varies based on the types of grass that cows graze on each
year. The flavor, texture, aroma, and appearance all change year-to-year—though
you’re sure to love Rush Creek Reserve either way. Cheesemaker Andy
Hatch says that each year is special and that 2020 was his favorite year yet
for its particularly strong smokey and bacon-y flavor.
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.
How should Rush Creek Reserve be served?
Most cheeses are best at room temperature, so we typically
recommend removing cheeses from the fridge 1-2 hours before digging in. For
Rush Creek Reserve, letting it come to room temperature is ideal—or you can warm
it up gently in the oven as heating this cheese amplifies its beautifully creamy
texture and intensifies the flavor even more.
This cheese has an edible
rind, but we suggest cutting off the top rind before warming it up.
Dip meat, vegetables, bread, crackers, or even fingers into the luscious cheesy
custard. Andy suggests pairing this cheese with carbonated beverages, but
nothing too sweet. Champagne, a bold red wine, or a hearty ale are all great
drinks to pair with Rush Creek Reserve. Be sure to read our Beginner’s
Guide to Cheese Pairing for all our top cheese pairing tips.
How do you buy Rush Creek Reserve?
Rush Creek Reserve is only made once a year in the fall, so set an
alarm so you don’t miss it! You can buy
directly from Uplands Cheese and have it shipped to your
doorstep in two days or less. Whole Foods carries it nationally, but they
typically sell out super quickly. Check with your local
cheesemonger to see if they’ll be getting a shipment.
Looking for more award-winning Wisconsin Cheeses to
try while you wait for the next Rush Creek Reserve release? Get Wisconsin’s
finest cheeses delivered right to your door with our continuously updated list of
cheesemakers and retailers that allow you to order
cheese online. Award-winning Wisconsin Cheese is just a click away.
Craving something else? Choose from our selection of over 400 recipes
featuring Wisconsin Cheese.
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