Rush Creek Reserve!

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Mel Hill
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Re: Rush Creek Reserve!pn

#201 Post by Mel Hill » December 25th, 2018, 10:38 am

[smileyvault-ban.gif] 🤫12-17 had a touch of ammonia on Saturday night

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David K o l i n
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Re: Rush Creek Reserve!

#202 Post by David K o l i n » February 3rd, 2019, 4:26 pm

1/21 wheel tonight. Perfect

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Kenny H
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Re: Rush Creek Reserve!

#203 Post by Kenny H » February 3rd, 2019, 8:11 pm

Our wheel just before the new year was excellent, if a little tame. The bacon came through with some depth but it did not get funky. Great stuff for sure and at the price no reason to complain, but it has been better for sure.
H0eve!kamp

AlexS
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Re: Rush Creek Reserve!

#204 Post by AlexS » February 4th, 2019, 6:27 pm

Kenny H wrote:
February 3rd, 2019, 8:11 pm
Our wheel just before the new year was excellent, if a little tame. The bacon came through with some depth but it did not get funky. Great stuff for sure and at the price no reason to complain, but it has been better for sure.
In my experience, the most "bacony" wheels are the earliest released with the later releases becoming less smoked meats and more of a herbaceous mustard profile.
s t e w @ r t

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Kenny H
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Re: Rush Creek Reserve!

#205 Post by Kenny H » February 4th, 2019, 7:47 pm

AlexS wrote:
February 4th, 2019, 6:27 pm
Kenny H wrote:
February 3rd, 2019, 8:11 pm
Our wheel just before the new year was excellent, if a little tame. The bacon came through with some depth but it did not get funky. Great stuff for sure and at the price no reason to complain, but it has been better for sure.
In my experience, the most "bacony" wheels are the earliest released with the later releases becoming less smoked meats and more of a herbaceous mustard profile.
That is very interesting. I also buy their Harbison and I have noted the herbaceous mustard profile you identify. It is outstanding and why I got hooked on this style of cheese. Maybe a good reason some folks choose to age their wheels a few months more.
H0eve!kamp

Doug Sher
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Re: Rush Creek Reserve!

#206 Post by Doug Sher » February 6th, 2019, 3:55 pm

Kenny H wrote:
February 4th, 2019, 7:47 pm

That is very interesting. I also buy their Harbison and I have noted the herbaceous mustard profile you identify. It is outstanding and why I got hooked on this style of cheese. Maybe a good reason some folks choose to age their wheels a few months more.
I regret to inform you that Harbison is made by Jasper Hill Farm, not Uplands Cheese Company.

As an aside, the last five Rush Creek Reserves that I have purchased (from Whole Foods) have been badly ammoniated and inedible. I quit buying it. I've had much better luck with Harbison.

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Kenny H
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Re: Rush Creek Reserve!

#207 Post by Kenny H » February 6th, 2019, 4:01 pm

Doug Sher wrote:
February 6th, 2019, 3:55 pm
Kenny H wrote:
February 4th, 2019, 7:47 pm

That is very interesting. I also buy their Harbison and I have noted the herbaceous mustard profile you identify. It is outstanding and why I got hooked on this style of cheese. Maybe a good reason some folks choose to age their wheels a few months more.
I regret to inform you that Harbison is made by Jasper Hill Farm, not Uplands Cheese Company.

As an aside, the last five Rush Creek Reserves that I have purchased (from Whole Foods) have been badly ammoniated and inedible. I quit buying it. I've had much better luck with Harbison.

Typo/brain stall on my part. I buy both and Winnimere.
H0eve!kamp

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Ittachi_Kawasaki
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Re: Rush Creek Reserve!

#208 Post by Ittachi_Kawasaki » August 25th, 2019, 6:58 am

Natto is really good for your health. Everyone should try it at least one time.
I know you may wonder what does natto taste like, but believe in me, Natto taste is not bad as you image [dance-clap.gif]
Travel Lover
Japanese Man

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George Hejna
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Re: Rush Creek Reserve!

#209 Post by George Hejna » August 25th, 2019, 8:50 am

Not sure what Natto has to do with a 7 month old thread on this cheese? Maybe just another way for you to plug your blog??

George

Michae1 P0wers
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Re: Rush Creek Reserve!

#210 Post by Michae1 P0wers » August 26th, 2019, 7:46 am

Closer to topic, I had a really good piece of Moses Sleeper from Jasper Hill recently. This was decidedly more complex and meatier than I've found it in the past. Quite good.

MitchTallan
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Re: Rush Creek Reserve!

#211 Post by MitchTallan » August 26th, 2019, 10:32 am

Doug Sher wrote:
February 6th, 2019, 3:55 pm
Kenny H wrote:
February 4th, 2019, 7:47 pm

That is very interesting. I also buy their Harbison and I have noted the herbaceous mustard profile you identify. It is outstanding and why I got hooked on this style of cheese. Maybe a good reason some folks choose to age their wheels a few months more.
I regret to inform you that Harbison is made by Jasper Hill Farm, not Uplands Cheese Company.

As an aside, the last five Rush Creek Reserves that I have purchased (from Whole Foods) have been badly ammoniated and inedible. I quit buying it. I've had much better luck with Harbison.
I've had the same experience. I've made the dietary choice to avoid most cheeses these days but even when I was still regularly buying artisanal cheese, I thought RCR was very good when it was very good, very bad when it was bad, and not worth the effort. The stuff has the shelf life of a fruit fly.

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K_F_o_l_e_y
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Re: Rush Creek Reserve!

#212 Post by K_F_o_l_e_y » August 27th, 2019, 6:14 am

George Hejna wrote:
August 25th, 2019, 8:50 am
Not sure what Natto has to do with a 7 month old thread on this cheese? Maybe just another way for you to plug your blog??

George
Natto has been mentioned several times in this thread.
Cheers,
/<evin


"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy

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