Pleasant Ridge Reserve is the most awarded American cheese in production, winning Best in Show at the American Cheese Society conference a record three times. Andy Hatch only makes PRR from May to October, when Uplands’ closed herd eats fresh pasture, as they rotate through 300 acres of lush forage. This means that each day the cheese is different. 

We have our own special selected batch of Pleasant Ridge Reserve! Several times a year Andy Hatch sends us sample wheels from batches he thinks are particularly great, we taste them all, and then we select which batch to buy. We buy the whole batch, sell it to you, and then repeat the process again when we run out. 

Once a year, from November to January, we also get Rush Creek Reserve. Rush Creek Reserve is only made during the short window where the cows are off grass and eating dry hay. During this season the fat content in their milk spikes so significantly that making a Vacherin Mont d'Or style cheese just makes sense. Banded in spruce cambium and washed with brine, the resulting paste is like a cheese lava lamp: a hypnotizing river of savory custard.