Uplands Cheese’s Rush Creek Reserve


Based in Dodgeville, Wisconsin, Uplands Cheese established itself as one of the country’s finest dairy farms with its Alpine-style farmstead Pleasant Ridge Reserve. But cheesemaker Andy Hatch wanted to make use of the farm’s milk in autumn, when the cows switch from pasture grass to hay. The result of his experiments is the magnificent and fragile Rush Creek Reserve. Modeled on the gooey French and Swiss Vacherin Mon D’Or, this raw milk winter cheese, aged to the minimum legal 60 days before being shipped to Chicago, is best consumed molten from the oven as soon as possible. It usually sells out on the day it arrives at the Marion Street Cheese Market (100 S. Marion, Oak Park, 708-725-7200, marionstreetcheesemarket.com). —Mike Sula