Grass-Fed Cow (photo by Derek Lilly, courtesy of morguefile.com)

Wisconsin Uplands’ Cheese Pleasant Ridge Reserve just scored "Best of Show" at the 2010 American Cheese Society Competition. It is the third time Pleasant Ridge Reserve has won the award, having won previously in 2001 and 2005.

Pleasant Ridge Reserve was also named U.S. Champion at the 2003 U.S Championship cheese contest. It's the only cheese ever to win both national competitions.

Pleasant Ridge Reserve is inspired by farmstead cheeses from the Alpine provinces of southeastern France. It is crafted from the raw milk of a single herd of Wisconsin cows, grass-fed and managed using natural, "old world" practices.

The aging techniques used by Uplands were originally developed in the Middle Ages when cheeses were aged in limestone caves. It is washed frequently with a brine solution, producing a variety of pleasing flavors. Because of the time-consuming hand work involved this practice is rarely used today.

Mike & Carol Gingrich

Uplands Cheese Company is owned and operated by two families: Mike and Carol Gingrich and Dan and Jeanne Patenaude. Before becoming a co-founder of Uplands, Mike Gingrich spent several years as an executive at Xerox Corp. and on a venture capital team before settling into the dairy business.

On the appeal of turning from office to dairy farm, Mike says, "It's a desire to do something outside of the corporate world, to do something with nature, to do something on your own…I have never been in a business like this where your customers are helpful, where your competitors are helpful. It's not as cutthroat."

A portion of Uplands’ profits are given to Second Harvest of Southern Wisconsin, a local food bank.

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

To view a selection of fine American cheeses go to: Artisanal & Crafted Cheeses

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