Produced only in the autumn as the diet of Uplands' cows begins to change from summer pasture to the winter’s dry hay, this rich milk is perfect for a cheese like Rush Creek, so soft and decadent that it’s often referred to as savory custard. Each cheese is wrapped in spruce bark, which gives shape to the cheese and imparts a subtle woodsy flavor.
Before serving Rush Creek, bring the cheese to room temp or warm it gently in an oven. When using an oven, remove the paper wrapping and either wrap the cheese in tin foil or cover it in a ceramic crock. Place the cheese in a 250-degree oven for approximately 30-45 minutes, or until the entire cheese becomes soft and warm.
Use a knife to cut around the perimeter of the cheese's bloomy rind, just above the bark. Lift off the rind and scoop out the soft interior with a spoon to serve. The rich, savory flavors are deep but delicate, and pair nicely with cured meats, roasted root vegetables, and small batch Champagne from Grand Cru parcels or Brown Estate Red Blend.
each wheel about 12oz