What kind of cheese is Pleasant Ridge Reserve?
Pleasant Ridge Reserve is an aged, alpine-style cheese. Like the coveted, alpage versions of Beaufort and Gruyere, Pleasant Ridge is made only in the summer months, while our cows are grazing fresh pasture.
How do I serve Pleasant Ridge Reserve?
Pleasant Ridge Reserve is often served as a table cheese, on its own or with bread, fruit and nuts, but it is also an excellent melting cheese and a fantastic garnish for salads, soups, gratins and omelets. Rush Creek Reserve needs to be stored cold and served warm.
What is reserve cheese?
This tangy, bold cheddar has a depth of flavor that comes from decades of experience refining quality aged cheddar. Batches of Grafton Reserve Cheddar are chosen during their formative years for long aging. The flavors are brothy and bright, with fruit and citrus notes.
Where is Pleasant Ridge Reserve?
Dodgeville, Wisconsin
Pleasant Ridge Reserve Cheese is produced by Uplands Cheese in Dodgeville, Wisconsin.
What is Red Rock cheese?
Red Rock cheese is an American original: A cave-aged cheddar with a hint of blue. It is creamy and slice-able, and is named for the local stone that surrounds the room in which it is aged. Red Rock is colored with twice the amount of annatto as a traditional Wisconsin cheddar and aged between 3-6 months.
What kind of cheese is grand cru?
Alpine-
Grand Cru Surchoix is an Alpine-style, washed-rind, raw cow’s milk cheese. Handmade in small batches in Wisconsin its recipe is similar to that of the Swiss Le Gruyere. The name “Surchoix” means that this batch of cheese is a cut above the rest.
How do you eat ALP blossom cheese?
Eating cheese covered in flowers. (Cheesemonger tip: Serve Alp Blossom in a large wedge on your platter so the jaw-dropping flower-covered rind is highly visible. With a side of honey for dipping, this is the ultimate springtime treat.)
How do you eat Rush Creek Reserve cheese?
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.
Where is Red Rock cheese made?
Schullsburg, Wisconsin
Red Rock cheese from Roelli Cheese, Schullsburg, Wisconsin Made from pasteurized cow milk. Red Rock cheese is an American original: A cave-aged cheddar with a hint of blue. It is creamy and slice-able, and is named for the local stone that surrounds the room in which it is aged.
What is blue cheddar?
Occasionally a crack appears in the outside rind of a maturing cheddar allowing natural moulds to enter the body of the cheese. This results in the development of a gentle blue vein, giving the cheese a delicate ‘blue’ taste throughout. That lends this cheese a gorgeous subtlety – which has won it many fans.
Is Grand Cru the same as Gruyere?
Just like Champagne can only be made in the Champagne region of France, Gruyere can only be made in the Gruyere region of Switzerland. Grand Cru is an Alpine-style classic cheese, in the same category as the time-honored Gruyere.
Is Swiss cheese and Gruyere the same?
Swiss and Gruyere cheeses both have a mild, nutty and slightly sweet flavor that becomes more intense with age. In general, Gruyere has a stronger flavor than Swiss, but this difference might be mitigated by age differences. American Swiss cheese is typically less flavorful than Emmental.
What does ALP blossom cheese taste like?
Alp Blossom is reminiscent of Gruyère: nutty, a bit beefy, and with savory hits from the rind—but its herbaceous smell and pastoral sweetness are all its own. Made by Sennerei Huban, Austria’s first cheese school, Alp Blossom is hand-crafted into wheels that are aged for six months.
What type of cheese is ALP blossom?
Alp Blossom is an alpine cheese covered with blossoms and herbs (photos #1 to #4). It is perhaps the prettiest cheese in the world. This pasteurized, semi-hard cow’s milk cheese is reminiscent of Gruyère: nutty and a bit beefy.
Can you eat the rind of Rush Creek Reserve?
For Rush Creek Reserve, letting it come to room temperature is ideal—or you can warm it up gently in the oven as heating this cheese amplifies its beautifully creamy texture and intensifies the flavor even more. This cheese has an edible rind, but we suggest cutting off the top rind before warming it up.