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Pleasant Ridge Reserve is made in the Alpage style. Meaning only the milk of strictly pasture fed cows from May to October is used in the making. Hence if the pasture season in poor then the cheese yield is small and vice versa. That, ladies and gentlemen, is quality. When you have cheese made from grass-fed dairy you get all of the complex flavor, nutrients, enzymes, and bacteria that set it apart from the milk of silage fed heifers.
This cheese contains the well balanced acidity, notes of hazelnut, sun-warmed hay, and a hint of butter of the best of the traditional Alpine cheeses of Europe.
Combined with its toothsome fudgey texture this is an Autumn cheese for every table.