Eat Rush Creek Reserve like a local
It’s creamy, it’s rich, it’s funky — it’s damn near a Wisconsin delicacy.
Uplands Cheese’s seasonal Rush Creek Reserve went on sale in late October last year. Less than two months later, on Dec. 13, it had officially sold out, as it usually does every year. It’s creamy, it’s rich, it’s funky — it’s damn near a Wisconsin delicacy. It’s also a bit of a splurge at $35 per 12-ounce wheel. So when you do indulge, make sure you know how to correctly savor it.
Here are three things to remember:
Don’t overbake your wheel. Its creamy, custard-like texture is the best part, so consider forgoing the oven and just leave it out on the counter for a few hours before enjoying it. If you do decide to bake it, 40 to 45 minutes at 250 degrees will get the cheese more than melty for optimal dipping.
If it’s on a cheese board and it’s not center stage, you’re doing it wrong. The gorgeous spruce bark casing and yellow-gold interior should shine. Cut off the top rind or rip into it to give it rough edges. Feel free to brag about its seasonality and the fact that it gets its unique taste from Uplands’ cows’ diet of dry winter’s hay.
You don’t have to overthink the accoutrement. There is a lot that goes with this soft, woodsy, rich cheese, including slices of toasted bread, fried potato wedges, cured meats, apples, roasted root vegetables, caramelized onions, sweet preserves and pine nuts.
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