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Wisconsin Pleasant Ridge Reserve Cheese is an artisanal cheese made from the non-pasteurized milk of a single herd of Wisconsin cows fed and managed using natural, "old world" practices. The cows graze lush pastures from early spring through fall, just as all cows did before the industrialization of our food system. The resulting milk has better nutritional value and more varied and subtle flavors that are expressed in the delicate flavor profile of this cheese.
Pairings: Pleasant Ridge Reserve is an excellent cooking and dessert cheese. Similar to French Gruyeres, it is superb in soups, fondues, gratins and omelets. You'll want to try it in some of your favorite recipes.
Awards: Best In Show American Cheese Society, 2003, 2005, 2010 (Only Cheese to Win This Award more than once)
First Place: Class MA: Farmstead Cheeses, Open Category for Cheeses Aged Longer than 90 Days
American Cheese Society, 2005 Best Of Class: Class 19. Smear Ripened Cheeses
United States Championship Cheese Contest, 2005
Third Place: Class VC: Washed Rind Cheeses, Open Category Made from Cow's Milk ACS Cheese Competition, 2004
Creamery: Upland Creamery
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