In 2001, its first year entered to competition at the American Cheese Society's annual competition, Pleasant Ridge Reserve astounded the cheese community by not only placing in its American Originals category, but taking BEST IN SHOW. In the years to pass since that competition, the ribbons have been piling up for Mike and Carol Gingrich, owners of Uplands Cheese.
Located near Dodgeville Wisconsin, Uplands produces only one cheese. Their commitment to excellence, even perfection, is meticulously plodded from farm to market.
Uplands Cheese uses rotational grazing methods where the single herd moves through a series of paddocks while grazing on grasses, wildflowers and herbs. The cheese is made only during the cow's natural grazing season, and the milk is left unpasteurized. After production with traditional cultures and enzymes, it's washed in a brine solution and turned daily, aging in a cave-like environment for a minimum of four months.
Recognized as one of the top ten American artisan cheeses, this American beauty is firm and nutty with robust alpine-style sharpness. Complex flavors of sweet grass and rich butter are also tasted.
For a match made in heaven, pair Pleasant Ridge Reserve (room temperature of course) with a malty ale or barley wine if you can find it. In-cred-i-ble!!!
— Kristine
Uplands Cheese