The last couple days brought big news for lovers of high-end, specialty Wisconsin cheese. Yesterday Jane Burns reported at 77 Square that Rush Creek Reserve from Uplands Cheese Company is hitting shelves early this year:
The soft, French-inspired cheese is made of raw milk from cows on the Uplands farm and aged for 60 days. It is made in small wheels that are surrounded in spruce bark, a wrapping that serves as a container once the cheese is opened from the top to then spread on bread or other things….
The cheese debuted to much fanfare in 2010, and has been featured in The New York Times, Bon Appetit and Culture, a national cheese magazine as well as being sold in the top cheese shops throughout the U.S….
The good news for fans of the cheese is that there will be more of it around; the bad news for Uplands is the jump on Rush Creek had everything to do with a potentially devastating drought.
Head here for the full story, and a brief video of cheesemaker Andy Hatch cutting into a wheel of Rush Creek Reserve.
In other news, Hook’s Cheese Company is releasing a 15-year cheddar again. As Nick Brown reports for MadTable, “The small company will be selling the $50-per-pound cheese at its Mineral Point factory on Friday, Nov. 2, and at the Dane County Farmers Market the following day.” For a list of Madison-area retailers that will be stocking the cheese, and news of an even-longer-aged Hook’s cheddar in the works, head to Brown’s post. Finally, for a preview of what you might experience if you splurge on a bit on this crystalline teenage cheddar, check out Kyle Nabilcy’s nice piece in Isthmus from 2009 when Hook’s first released a 15-year.