Rush Creek Reserve with Roasted Grapes and Walnuts

This luscious cheese is only produced in the fall, as the diet of the Uplands Cheese cows begins to change from summer pasture to the winter’s dry hay. This rich milk is perfect for a cheese like Rush Creek. Its 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. 

The rich, savory flavors are deep but delicate and pair nicely with lightly roasted fruit as in our recipe below. 

Roasted Grapes

• 1 lb seedless red grapes
• 2 tbsp honey
• 1 cup red wine
• black pepper to taste

Baked Rush Creek Reserve 

• 1 wheel Rush Creek Reserve
• handful of walnuts

Roasted Grapes
1. Preheat oven to 400 degrees.

2. Combine all of the roasted grape ingredients on a baking pan. Roast for 30 minutes. This step can be done ahead of time.

Baked Rush Creek Reserve 

1. Preheat oven to 350 degrees.
2. Line a baking sheet with parchment paper. Place the Rush Creek Reserve on the baking sheet.
3. Bake for 10-15 minutes. Allow to sit for a few minutes before serving.
4. At the same time spread the walnuts on a baking sheet and toast in the oven for several minutes or until they become fragrant.
5. To serve, top Rush Creek Reserve with the roasted grapes and toasted walnuts. Serve with your favorite Capella Cheese crackers or sliced baguette.