End of the Rush Creek Reserve season
February 24, 2012 - The season's last Rush Creek Reserve has left the farm and with it goes the winter, it seems. Mild weather has us thinking about spring calving, pasture and Pleasant Ridge, and it seems a long time until November and the next Rush Creek season.
We'd like to use this pause to thank the distributors, retailers and media outlets who make the Rush Creek season such a celebration. We were thrilled to see the cheese on the cover of Culture magazine, in the New York Times, the LA Times, the San Francisco Chronicle, and Bon Appetit, among other places.
A special thanks to our customers, with a plea for patience - if absence really does make the heart grow fonder, please remember Rush Creek next November.
We are a family-run dairy farm in southwestern Wisconsin, where we use the milk from our grass-fed cows to make artisan, farmstead cheese.
Here is a short video about how we make our Pleasant Ridge Reserve.
Contact us for more information by email or phone 888-935-5558.
