Located on scenic Highway 23 between Dodgeville and Spring Green, Wisconsin, Uplands Cheese is one of the best known farmstead cheese plants in the nation. Its flagship cheese, Pleasant Ridge Reserve, is the only cheese in America to ever win both the U.S. Championship Cheese Contest and take Best in Show – three different years – at the American Cheese Society Judging Competition. Uplands is run by business partners Scott Mericka and Andy Hatch. Scott is the herdsman and Andy is the cheesemaker. Together, they and their families produce seasonal milk and seasonal cheese, two incredibly uncommon commodities in the United States, a country where everyone, it seems, wants their favorite food year-round. Last week, we caught up with the pair just in time for evening milking and helped Scott bring in the cows from pasture. Then, we sat down with Andy in the cheese plant and talked about the difference seasonal milk makes in Pleasant Ridge Reserve, Rush Creek Reserve, and a new cheese he’s working on.

Cheese Underground Radio

Jeanne Carpenter

Episode 10 - Seasonal Milk, Seasonal Cheese at Uplands

AUG 30, 201733 MIN
Cheese Underground Radio

Episode 10 - Seasonal Milk, Seasonal Cheese at Uplands

AUG 30, 201733 MIN

Description

Located on scenic Highway 23 between Dodgeville and Spring Green, Wisconsin, Uplands Cheese is one of the best known farmstead cheese plants in the nation. Its flagship cheese, Pleasant Ridge Reserve, is the only cheese in America to ever win both the U.S. Championship Cheese Contest and take Best in Show – three different years – at the American Cheese Society Judging Competition. Uplands is run by business partners Scott Mericka and Andy Hatch. Scott is the herdsman and Andy is the cheesemaker. Together, they and their families produce seasonal milk and seasonal cheese, two incredibly uncommon commodities in the United States, a country where everyone, it seems, wants their favorite food year-round. Last week, we caught up with the pair just in time for evening milking and helped Scott bring in the cows from pasture. Then, we sat down with Andy in the cheese plant and talked about the difference seasonal milk makes in Pleasant Ridge Reserve, Rush Creek Reserve, and a new cheese he’s working on.