Rush Creek Reserve

Produced only in the fall, when our cows start to transition from from summer pasture to winter hay. For a few weeks each year, we tap into this vein of rich milk to create a limited amount of these soft, decadent cheeses. Modeled after Vacherin Mont d'Or, another highly seasonal cheese from France, Rush Creek Reserve has developed a loyal following in this country as a centerpiece for year-end gatherings.

Each cheese is wrapped in spruce bark, which gives shape to the cheese and imparts a subte, woodsy flavor. At its peak, Rush Creek Reserve is soft and custard-like, and it shines when served with a spoon and heaped onto a crusty baguette or drizzled over roasted vegetables.

Before serving Rush Creek, bring the cheese to room temp or warm it gently in an oven. When using an oven, remove the paper wrapping and either wrap the cheese in tin foil or cover it in a ceramic crock. Place the cheese in a 225-degree oven for approximately 15 minutes, or until the entire cheese becomes soft and warm.

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. Storage and serving instructions are included with each order.

The label on each cheese shows the date by which it should be eaten. Typically, this "serve-by" date is 5-6 weeks from the date of shipment. For example, cheeses shipped in mid-November will have "serve-by" dates in late December or early January. Each cheese weighs approximately 12 ounces.