Description
RARE DROP- Made only in fall and released in November and December, Rush Creek sells out quickly. With production limited to milk from Uplands’ own cows, its short season and cult following make it one of America’s most anticipated artisan cheeses
This seasonal cheese is produced only in the fall, as the cow’s diet 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. Use a knife to cut around the perimeter of the cheese, just above the bark. Lift off the rind and scoop out the soft interior with a spoon. The rich, savory flavors are deep but delicate, and pair nicely with cured meats, roasted root vegetables and off-dry white wines.
Each cheese weighs approximately 12 ounces.