Pleasant Ridge Reserve, the signature product of the dedicated artisans at Wisconsin’s Uplands Cheese, has done it again, winning top honors at the inaugural American Cheesemaker Awards in Newport Beach, California.

The competition was the culminating event in a 4-day celebration of artisan cheesemaking in America, the first of its kind. The event was spearheaded by world-renowned Chef Azmin Ghareman, who owns Sapphire Laguna restaurant in Laguna Beach, California.

More than 75 artisan cheesemakers from across America were entered in the competition, judged by a panel of media food writers, chefs, cheese retailers, and cheese industry professionals. The panel named Pleasant Ridge Reserve, “Best Washed Rind Cow’s Milk Cheese.” It is crafted from the non-pasteurized milk of a single herd of Wisconsin cows, fed and managed using natural, "old world" practices.

Pleasant Ridge Reserve is inspired by farmstead cheeses from the Alpine provinces of southeastern France. The aging techniques used were originally developed in the Middle Ages when cheeses were aged in limestone caves. It is washed frequently with a brine solution, keeping it free of unwanted microbes & producing a variety of pleasing flavors. Because of the time-consuming hand work involved this practice is rarely used today.

Pleasant Ridge Reserve is undoubtedly one of the world's great artisanal cheeses; an American original reminiscent of French Gruyere style cheeses. It was awarded Best of Show at the 2005 American Cheese Society conference, an accolade it won in 2001 as well. Pleasant Ridge Reserve was named U.S. Champion at the 2003 U.S Championship cheese contest. It's the only cheese ever to win both national competitions.

To purchase this great American original go to: Pleasant Ridge Reserve Cheese