Store it cold. Serve it warm.

Store Pleasant Ridge Reserve in a humid part of your refrigerator, like the crisper drawer. Keep it in its paper until you're ready to serve, inside a resealable plastic bag or container so it doesn't dry out. After cutting into it, rewrap the cheese in its paper (or wax or parchment paper), return it to the bag and enjoy the rest within 7 days.

Pleasant Ridge Reserve is best close to the day it arrives, but it keeps in the refrigerator for up to 90 days from the time it was cut at our creamery. We don't recommend freezing it, which compromises its texture and flavor.

Take it out of the refrigerator 45–60 minutes before serving so it can come to room temperature and open up. If the cut faces get oily from heat or plastic wrap, scrape them gently with a butter knife. Slice with a sharp knife and serve with crusty bread and something savory, like charcuterie or nuts, to offset its deep sweetness. It's also an excellent melting cheese, and a fantastic finish for salads, soups, gratins and omelets.

Keep Rush Creek Reserve refrigerated in its original paper wrapping until you're ready to serve it. It needs nothing more. Each wheel carries a best-by date on its label. It's meant to be enjoyed young, so plan to eat it by that date, and don't freeze it.

To serve, warm it gently: leave it out at room temperature for about 60 minutes, or place it in a very low oven (300°F) for 15 minutes. As it warms, the paste softens under the rind to the consistency of custard.

Cut around the edge of the top rind and peel it away, then serve it right from its spruce bark band. Spoon the silky interior onto bread, crackers or potatoes, or dip in with fruit. Taste the rind alongside the cheese for another layer of flavor and texture. It's perfect with a crisp off-dry white wine or bubbles.