Pleasant Ridge Reserve

Named after the land formation on which Uplands Cheese farm sits, Pleasant Ridge Reserve is made in the tradition of Alpine cheeses like Gruyere and Beaufort. Like the Alpage versions of these cheeses, the cheesemakers only make Pleasant Ridge Reserve from May through October when the cows are eating fresh pasture. This grass-fed, raw milk produces flavors in the cheese that can’t be replicate. In mid-summer, when the cows are at the peak of their production, a batch of cheese may yield up to 78, 10-lb wheels a day. Because Uplands is very particular about using milk from only the best pasture conditions, the weather largely determines how many batches they can make in a year. When the pasture conditions aren’t ideal, they sell the milk. Some years they're able to make more cheese than other years. This may seem like a luxury, but using only the ideal milk ensures the quality of cheese they are famous for.

MILK TYPE: Cow
ORIGIN: Wisconsin, USA
PASTEURIZATION: Raw