Dodgeville, WI
Dodgeville, WI
Book · 200 pages
A portrait of twelve cheesemakers in Wisconsin's Driftless Region, and the milk and landscape behind their award-winning cheeses. Guided by Joe Burns of Brunkow Cheese, former Wisconsin State Journal business reporter Judy Newman Coburn tells the stories of twelve Driftless cheesemakers, photographed by Chicago food photographer Paul Strabbing. Among them is Andy Hatch of Uplands Cheese, whose Pleasant Ridge Reserve has earned more awards than any other single cheese in the U.S.
Traveling from Shullsburg to Westby, the book meets fourth-generation family businesses and relative newcomers, sheep, goat and buffalo milk specialists, and a community of competitors who openly celebrate each other's success.
Published March 1, 2025. 200 pages. ISBN 978-1-955656-90-0.
$30.00
About Uplands Cheese
Award-winning artisan cheese crafted from the unpasteurized milk of grass-fed cows. Each wheel reflects the terroir of our family-owned Wisconsin farm.
Read our full storyCare & Service
Keep refrigerated at 38–42°F. Bring to room temperature before serving. Pleasant Ridge Reserve can be stored for several weeks but is at its peak within a couple of weeks of its receiving date. Rush Creek Reserve is meant to be enjoyed as a young cheese and should be consumed by the best-by date printed on the label of the wheel.
Full storage guideGifting
Gift boxes packed to travel. Choose your delivery week in the cart. Sending to a long list? Get in touch about volume orders.
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As seen in
"Among the standout American artisan cheeses available online."
"A sought-after fall release worth watching for."
"A family farm, a landscape, and a cheese you can trust."
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Rush Creek Reserve and Extra-Aged Pleasant Ridge Reserve both ship in limited quantities. Join our list and we'll reach out when each product is ready.
