Pleasant Ridge Reserve, Uplands Cheese, Dodgeville, WI (5oz)
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Raw Cow's Milk Alpine-Style Cheese with Notes of Toasted Nuts, Caramel, and Grass
Uplands Cheese began in 1994 when neighboring farm families Mike and Carol Gingrich and Dan and Jeanne Patenaude combined their small dairy herds on a ridge-top farm outside Dodgeville. Rather than milk year-round, they chose to milk seasonally, only from May through October, so their herd could graze fresh, rotationally managed pasture across the farm's many paddocks. That decision produced milk of such distinct quality that the founders modeled a cheese after the great alpage wheels of the French and Swiss Alps: Beaufort and Gruyère. Cheesemaker Andy Hatch, who joined as an assistant and took over cheesemaking in 2008, now makes Pleasant Ridge Reserve only on days when pasture conditions are ideal, producing it just a few months out of the year. The result has become the most decorated cheese in American Cheese Society history, the only cheese to win ACS Best of Show three times (2001, 2005, 2010) and the only one to also claim the U.S. Championship Cheese Contest title (2003).
Serving: Bring to room temperature to let the caramel and toasted-nut notes fully open up. Excellent on its own or as the anchor of a cheese board.
- Milk: Cow, raw, seasonal (May–October pasture milk)
- Rennet: Animal
- Aging: 7–14 months for the standard release; Extra-Aged batches held 15+ months
- Rind: Natural, washed, orange-brown
- Ingredients: Raw cow's milk, rennet, cultures, salt
- Wine pairings: Riesling, Vin Jaune, jammy Cabernet Sauvignon, Syrah, aged Chardonnay
- Beer pairings: Bière de Garde, Belgian Dubbel
- Certifications: Farmstead, single-herd, seasonal/pasture-based production
- Scores/Awards: American Cheese Society, 2nd Place, Open Category – Washed Rind (Cow's Milk), 2026; American Cheese Society, Best of Show, 2001, 2005, 2010; U.S. Championship Cheese Contest, Champion, 2003
Pleasant Ridge Reserve, Uplands Cheese, Dodgeville, WI (5oz)
Raw Cow's Milk Alpine-Style Cheese with Notes of Toasted Nuts, Caramel, and Grass
Uplands Cheese began in 1994 when neighboring farm families Mike and Carol Gingrich and Dan and Jeanne Patenaude combined their small dairy herds on a ridge-top farm outside Dodgeville. Rather than milk year-round, they chose to milk seasonally, only from May through October, so their herd could graze fresh, rotationally managed pasture across the farm's many paddocks. That decision produced milk of such distinct quality that the founders modeled a cheese after the great alpage wheels of the French and Swiss Alps: Beaufort and Gruyère. Cheesemaker Andy Hatch, who joined as an assistant and took over cheesemaking in 2008, now makes Pleasant Ridge Reserve only on days when pasture conditions are ideal, producing it just a few months out of the year. The result has become the most decorated cheese in American Cheese Society history, the only cheese to win ACS Best of Show three times (2001, 2005, 2010) and the only one to also claim the U.S. Championship Cheese Contest title (2003).
Serving: Bring to room temperature to let the caramel and toasted-nut notes fully open up. Excellent on its own or as the anchor of a cheese board.
- Milk: Cow, raw, seasonal (May–October pasture milk)
- Rennet: Animal
- Aging: 7–14 months for the standard release; Extra-Aged batches held 15+ months
- Rind: Natural, washed, orange-brown
- Ingredients: Raw cow's milk, rennet, cultures, salt
- Wine pairings: Riesling, Vin Jaune, jammy Cabernet Sauvignon, Syrah, aged Chardonnay
- Beer pairings: Bière de Garde, Belgian Dubbel
- Certifications: Farmstead, single-herd, seasonal/pasture-based production
- Scores/Awards: American Cheese Society, 2nd Place, Open Category – Washed Rind (Cow's Milk), 2026; American Cheese Society, Best of Show, 2001, 2005, 2010; U.S. Championship Cheese Contest, Champion, 2003