Pleasant Ridge Reserve

Made in the tradition of alpine-style cheeses like Gruyère and Beaufort, Pleasant Ridge Reserve is a direct reflection of the 10 acres of pasture our herd grazed the previous day. Each batch has slightly different attributes depending on a variety of factors, such as the weather, what kind of plants the cows were grazing, and the natural, seasonal fluctuations of our milk's composition.

Pleasant Ridge Reserve is most often identified by its characteristically sweet profile that can best be compared to caramel or toffee, but comes balanced out with other attributes like tropical fruit, savory or broth-like notes, or a roasted, nutty character. Since each batch reflects a different section of land the cows grazed upon, it becomes a window into that day in time — the weather, the land and the cows themselves. Once the cheesemaking process has transformed the milk into wheels of cheese, we patiently wait for upwards of a year while our team diligently washes and tends to the cheeses in our caves, hoping to coax out the best characteristics of each batch.

Pleasant Ridge, like its European inspirations, is an extremely versatile cheese, as at home on a cheese plate as it is melted into your favorite dish. We are especially fond of using it in gratins, French onion soups, fondues, or melted into a luxurious grilled cheese sandwich. It pairs well with crisp white wines or lighter-bodied reds, as well as most any wheat or Belgian beers. If serving on a cheese board, we love playing against Pleasant Ridge Reserve's sweet and nutty profile by pairing it with contrasting flavors — dark chocolate, charcuterie, or pickled items are all great combos to accentuate the character of the cheese while providing balance.