Pleasant Ridge Reserve’s Taste
An American farmstead classic. It is a cheese that literally cannot be improved: perfect at 6 months, the youngest point at which wheels are sent out, and even better as it ages. It is sweet, dense, and nutty. Pleasant Ridge is the most decorated cheese in the ACS’ annual cheese competition, and rightfully so. Never in history has anyone tasted Pleasant Ridge and not bought it – we swear! Pleasant Ridge is rich and hearty with complex layers of caramel and nuts and an intriguing tart fruitiness. The deep, beeswax yellow paste crunches and the floral, fruity flavors, tending to the concentration and prickle of canned pineapple.
Serving Pleasant Ridge Reserve
Pair with American Bourbon or a full rich reds like Cabernet Sauvignon or oaky whites from California. Great on it’s own or with crisp wheaty crackers and a smidge of local jam and a Belgian ale.
How Pleasant Ridge Reserve is Made
Uplands’ first cheese, Pleasant Ridge Reserve, shows how truly amazing artisanal American cheese can be. Based on Gruyere and Beaufort recipes, Pleasant Ridge is made in the Alpage tradition with milk from May-October, when the cows are eating fresh grass outdoors. It won Best in Show at the American Cheese Society’s annual competition in 2001, 2005 and 2010 and may actually the best American cheese that exists and certainly its most award winning.