#12 Pleasant Ridge Valley

This is the first time I've had the pleasure of tasting a cheese from the USA. Pleasant Ridge Valley is from Uplands Cheese Company from Wisconsin, land of milk and... well, cheese. If you check out their website you'll see the Uplands crew really know how to show a cow a good time (google up rotational grazing some time and you'll see what I mean - don't worry its workplace safe).

Pleasant Ridge Valley is one of two cheeses made by Uplands in the style of aged cheeses from alpine Europe (think Gruyere, I'm not sure how one" thinks Gruyere" but give it a red hot go anyway). It's made with unpasteurised cow's milk (apparently if it's aged long enough then it gets past any regulatory issues) and regularly washed with brine until maturity. Mmmm brine.

In 2010 it won "best in show" at the American Cheese Society awards. Personally I can't hear the phrase "Best in Show" without thinking of the movie directed by Spinal Tap Director, Christopher Guest. Let's be thankful they had the good sense to work with dogs instead of cheese, which, of course acts appallingly and fares badly under studio lighting.




The cheese that won best in show (did it go all the way to eleven?), Pleasant Ridge Valley, has a thin brown rind encompassing a deep yellow hard inner with a slight (but not unpleasant) musty/earthy aroma. The texture is dry (dryer than Gouda) and you get a crystal-like sensation on the palate. The flavour is intense leaning a little towards caramel, but not leaning so far that it might fall and make a mess - like a drunk who should have really stopped at that last drink and thought better of wearing high heels.

Another winner from Bill's Farm who have very nicely mentioned my blog on their website - I hope their act of kindness doesn't lose them customers.

Is cheese is good