The owners of Uplands Cheese believe that the old methods of farming produce better tasting cheese. They realized that their farm’s milk had unique flavor properties due to the fresh grasses, herbs and wildflowers upon which the cows graze.
So began the development of Pleasant Ridge Reserve Gruyere cheese.
They start with unpasteurized cows milk to produce a cheese reminiscent of French Gruyere style cheeses. They age the cheese in a cold room that is controlled to the same temperature and humidity as the limestone caves in southeastern France and wash the rind with a brine solution containing the natural bacteria found in those same caves.
The uplands area of western Wisconsin is characterized by rolling hills (or ridges) and valleys. Being within the northern portion of the tallgrass prairie, the soils are ideally adapted to producing the grasses and forbs that happy cows love.
In this age of industrialized food production, Uplands offers a hand-crafted product using ancient methods that produce flavor and quality that is never compromised in the drive for mass production and labor efficiency.