Rush Creek Reserve PREORDER BY 10/31
We've typically only brought in a couple cases of Rush Creek Reserve each year, and you guys have to fight for them. So this year, we're working directly with the cheesemaker to bring these wheels to Matthews with your name on it! I'll have a better idea of an exact ship date in the next month or so, but these will arrive to The Loyalist early-mid December, well in time for your Christmas dinner. YOU WILL RECEIVE AN EMAIL IN DECEMBER WHEN THESE ARE READY FOR PICKUP. If you've always longed for Vacherin Mont d'Or, here's your chance to get the absolute best representation of a domestic made version.
Here's a little info on this amazing seasonal cheese:
Produced only in the fall, as the diet of our cows begins to change from summer pasture to the winter’s dry hay. This rich milk is perfect for a cheese like Rush Creek, so soft and decadent that it’s often referred to as savory custard. Each cheese is wrapped in spruce bark, which gives shape to the cheese and imparts a subtle woodsy flavor.
Before serving Rush Creek, bring the cheese to room temp or warm it gently in an oven. When using an oven, remove the paper wrapping and either wrap the cheese in tin foil or cover it in a ceramic crock. Place the cheese in a 250-degree oven for approximately 45 minutes, or until the entire cheese becomes soft and warm.
Use a knife to cut around the perimeter of the cheese, just above the bark. Lift off the rind and scoop out the soft interior paste with a spoon. The rich, savory flavors are deep but delicate, and pair nicely with cured meats, roasted root vegetables and off-dry white wines. Storage and serving instructions are included with each order.
Each 12-ounce cheese is shipped with a sticker on its packaging, showing the date by which it should be eaten. Typically, this “serve-by” date is 5-6 weeks from the date of shipment. For example, cheeses shipped in mid-November will have “serve-by” dates in late December or early January.