Rush Creek Reserve by Uplands Farm, Wisconsin
Located in a region of Wisconsin called the Driftless Area, the picturesque Uplands Farm sits amongst 300 acres of rolling Midwestern hills. Their herd consists of nine different breeds of cattle. Larger breeds, like Brown Swiss and Holstein, have been crossed with more specialized breeds like Tarentaise and Jersey, creating the perfect closed herd for their specific environment. The Uplands’ herd, like many cattle found on smaller Wisconsin farms, are entirely grass-fed year-round (fresh grass being substituted with silage come winter), producing the highest quality cow’s milk for cheese-making. Uplands cattle, a lucky lot, thrive on a diverse diet consisting of several different native grasses, legumes and wildflowers. The featured cheese from Uplands, Rush Creek Reserve, is extremely seasonal and by far one of my favorite American cheeses. Inspired by the French Vacherin Mont d’Or, Rush Creek is made in autumn with raw cow’s milk from silage-fed cattle and aged a minimum of 60 days, just enough time to release Rush Creek come November and December. Cheesebuyers, like myself, pre-order this gorgeous, silky, spruce-wrapped treat in the middle of summer, trying to predict how many lucky cheese lovers will get to savor this divine, seasonal gem come holiday time! Very limited quantities will be available from the first week in November through December 31st at both the Charleston location and the mothership in Chapel Hill.
Gouda aux Truffes
May we now introduce to you your favorite truffle cheese: the Gouda aux Truffes. This Dutch farmhouse Gouda with black truffles is buttery, creamy and deliciously rich. Just when you thought it couldn’t get any better, here come the truffles! Earthy mushrooms dance atop the creamy, fat-filled Gouda foundation, for a beautiful union. Come and taste for yourself!
An assortment of Robiolas from the Italian Piemonte
Several of my favorite Robiolas are coming to the counters in two drop shipments, one in mid-November and one in mid-December. Believe me, they will not overstay their welcome, and we expect to sellout within a week of their respective arrivals, so do snatch them up while you can! There will be Robiola Faccio Bufala, fig leaf-wrapped buffalo milk, Robiola Incavolata, cabbage-wrapped cow’s milk, and the Robiola Castagna, also cow’s milk, but wrapped in chestnut leaf. In addition, featured in those same shipments will be the Caprino Fiorito, goat cheese rolled in edible flowers, a treat and not to be missed!
Cheeses on Display
Marcel Petite Comté, aged a minimum of 12 months; imported by Essex St
What can I say about this ever popular cheese that hasn’t been said before? Have I mentioned that our Comté is hand-selected by flavor profile–not by age or price–and that the profile cannot be found elsewhere; it is specifically for Southern Season. My predecessor, Alexander Kast (now with Goat Lady Dairy), and the late, great importer and cheese educator Daphne Zepos, chose this profile among countless others several years ago, and the rest is, as they say, gastronomy.
Sapore del Piave, Imported by Forever Cheese
This is the best Piave on the market; so savory and delightful. Sapore del Piave is a 16-month-aged nutty, rich, firm and milky Italian cheese that screams “SAVOR ME WITH WINE!!!”. I prefer it with a Chianti. Ask our knowledgeable wine staff to help you find your favorite wine to pair with this beaut. This Paive is also lovely drizzled with Arrope grape must with pumpkin, or Mitica’s Orange Blossom Honey.
This Beemster is an extremely savory, protein-rich Dutch Gouda aged a minimum of 26 months. The area known as Beemster Holland, a piece of land reclaimed from the sea, produces the world’s greatest tasting Goudas by far, and the Extra-Aged Beemster is no exception. We’ll be sampling this well-loved cheese throughout November, so please do come by for a taste. As I built the Beemster display in Chapel Hill, I realized how the things that remind me of cold weather have changed dramatically as I’ve aged. As a child, it was things like hot soup, wool coats and fuzzy scarves, raking the dead leaves into a pile and the bite of the changing air outside, these days, it’s aged Gouda and Alpine cheeses that remind me of cold weather. So now that the Beemster and Comté displays are at both stores, will someone please turn on the cold weather?!