Autumn-only spoonable cheese wrapped in spruce bark, woodsy and rich.
Raw cow's milk soft-ripened cheese from Uplands in Wisconsin, spruce-bark wrapped, spoonable and woodsy. Autumn seasonal. Order online.
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Rush Creek Reserve is Uplands Cheese Company's autumn-only wheel, a raw cow's milk soft-ripened cheese from Dodgeville, Wisconsin, wrapped in a band of local spruce bark. Andy and Caitlin at Uplands make it only when their grass-fed herd transitions from pasture to hay, so the milk comes in richer and more concentrated, exactly what a spoonable cheese wants.
The paste is custardy, glossy, and truly spoonable when ripe. Cut the top rind and you can dip right into it. The flavor leads with buttery cream and moves into something woodsy and savory, roasted broth, pine resin, a little mushroomy pull from the rippled orange-washed rind. The spruce bark isn't decoration, it perfumes the whole cheese and gives it that unmistakable forest-floor character that separates this style from any other soft-ripened out there.
It's inspired by Vacherin Mont d'Or, but this is its own animal, an American raw-milk washed-rind that only shows up for a few months a year. Warm the whole wheel in the oven, pull back the top, and serve it with bread, boiled potatoes, or roasted vegetables. When it's on, it's one of the most exciting cheeses in the case.
Creamy to the point of spoonable when fully ripe, with a soft, custardy paste that pulls back the top rind and asks for a spoon rather than a knife.
Big autumn-milk flavor with a woodsy, savory pull from the spruce bark, meaty and rich without tipping into aggressive washed-rind funk.
Long, savory finish that lingers with roasted broth and pine resin, staying on the palate well after the last bite.
Rich, buttery cream up front, the kind of concentrated fresh-cream note you only get from late-season hay-transition milk.
A brown-butter and toasted-cream character sits underneath the cream line, more roasted than raw hazelnut.
Deeply woodsy from the spruce bark, with damp forest floor, pine, and a mushroomy pull from the washed rind.
No real heat, just a faint savory tingle from the washed rind on the back of the palate.
Washed rind
The rippled, orange-washed rind is edible and adds a mushroomy, savory contrast to the cream inside. The spruce bark band isn't eaten but perfumes the whole cheese with resin and pine.
Rush Creek Reserve stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Bubbles and off-dry whites cut the rich, spoonable paste, and a malty amber beer echoes the roasted, woodsy notes from the spruce.
This is a cheese for scooping. Warm the wheel, tear open the top, and dip bread, potatoes, or roasted pears straight into the paste. A little acid or mustard on the side keeps the richness in check.
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Packed cold for overnight delivery.
Add to Cart →Cold-ship 2-day overnight nationwide
