Uplands Cheese

Few cheesemakers follow the seasonal calendar as closely as the Uplands Cheese Company. Andy Hatch & Scott Mericka have developed a keen focus on creating a unique taste of place with their award winning Pleasant Ridge Cheese by creating their own parameters for cheese production.  Calving occurs each spring and the cows are milked until Christmas. Cheese making only begins when the cows have moved outside for the summer months, usually May – October, and even during this period, cheese making will be paused if the weather is too hot or conditions are not ideal.

Located on Pleasant Ridge Reserve, southwestern Wisconsin, the farm spans 500 acres, and each day the herd are moved from paddock to paddock to ensure they are always eating fresh grass and that the pasture isn’t overgrazed. The lush rolling hills of the farm are abundant with a wide range of grasses, legumes and herbs and the closed herd of cows have been bred for diversity and flavour. The sweetness born from the grass-fed milk combines with the savoury flavours developed by the cheese’s natural rind.  The resulting complexity – rich and salty, with a long, fruity finish – has made Pleasant Ridge one of the most distinctive and celebrated cheeses in America. This hard alpine style cheese is reminiscent of classics such as Beaufort Alpage and Gruyere Vieux.