Cult Cheese: Rush Creek Reserve

Wrapped in Elm Bark, served at room temperature, you carefully cut off the top of a wheel of Rush Creek Reserve to reveal a pool of creamy, cheesy, ambrosia that you can spoon out – either directly into your mouth or onto a piece of bread.   This cheese is made from winter milk (cows eat hay instead if grass)  by Uplands Cheese Company in Wisconsin.  Quantities are very limited I’m only aware of one place that is selling it here in NYC (I’m sure there are more) which is Saxelby’s, but at this point I wouldn’t be surprised that by the time their minute weekly shipment comes in they are all already spoken for!  I think Anne said that this week they were getting a meer 8 wheels ($29 a wheel and worth every penny).

This cheese is really special so if you do have the opportunity to get some – I think it’s worth the splurge.

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
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