By Lori Fredrich Senior Writer Published Nov 24, 2020 at 11:01 AM

Our gift to you this holiday season is Let's Eat MKE! Eat well. Save money. Support local.

Let’s Eat MKE is a digital coupon book offering $10 off your meal at 20 of the best restaurants in town. 

Local restaurants need your help more than ever. PLUS 10% of sales will go directly back to local spots via our charity partner Serve60. 

Buy one, gift one! 

If there’s one cheese you should put on your list to enjoy during the holiday season, it’s Rush Creek Reserve, a beautiful soft cheese created by cheesemaker Andy Hatch of Uplands Cheese that’s only available for a few short months during the late autumn and winter.

Modeled after Vacherin Mont d’Or, a decadent seasonal cheese made in the Jura region of France, Rush Creek Reserve is rich and creamy with a mild flavor that offers up hints of smoke and cured meats along with a bit of grassiness.

Unlike Uplands' other award-winning cheese, Pleasant Ridge Reserve, it’s made with rich autumnal milk from the creamery’s herd of milking cows which is aged for a minimum of 60 days in a wrapping of spruce bark.

Rush Creek reserve is best served at room temperature (let it sit out for 30 minutes before serving) or slightly warmed (wrap in foil and heat in a 200-degree oven for 18-20 minutes), when it takes on a consistency not unlike a thick fondue. It’s delicious served more traditionally with apples, slices of baguette or crackers. But it’s also phenomenal served atop rosemary roasted potatoes, roasted Brussels sprouts or broccoli.

Enjoy it with a dry sparkling white wine or a beautiful Chardonnay from the Jura region in France. It’s also excellent alongside a bourbon-based cocktail or a Belgian Tripel beer.

Support your local cheesemaker and order the cheese directly from Uplands. You can also consider their beautiful holiday gift boxes featuring both Rush Creek Reserve and Pleasant Ridge Reserve, Wisconsin's most award-winningest cheese.

You can find it at a variety of local cheese shops and grocers including Larry’s Market, The Village Cheese Shop, Outpost Natural Foods Cooperative, Wisconsin Cheese Mart and the West Allis Cheese & Sausage Shoppe This cheese is in high demand, so call ahead to ensure its availability.

Lori Fredrich Senior Writer

Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.

Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon. 

Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.