Rush Creek Reserve!

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Mel Hill
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#51 Post by Mel Hill » November 21st, 2016, 6:04 am

We received three wheels last week and hope to try one on Wednesday (15th wedding anniversary) It will be our first time and I think I'll heat it in the oven as recommended in the pamphlet that came with the cheese. What else should we serve it with?

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#52 Post by P. Willenberg » November 21st, 2016, 6:29 am

Dried cherries, marcona almonds, mild paté
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#53 Post by Bob Hughes » November 21st, 2016, 2:02 pm

Mel, I would say nothing at all - just let the cheese shine by itself. My wife and I paired up the Rush Creek & the Harbison with a fresh, crusty baguette. To me, the flavors in the cheese are so complex that anything else would simply serve to detract, but YMMV.

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#54 Post by AlexS » November 22nd, 2016, 5:02 pm

fred o. wrote:After all that buildup, tasting the cheese itself was really pleasurable. I think we had it too cold, not warmed up/room temp sufficiently, and it was a little subtle, kind of like a tight wine needing decanting. But it was rich and I could taste the slight smoked-meat flavor, and it went really well with a Pepiere muscadet. I'm really looking forward to exploring more of the cheese there at dtla cheese and sharing in this journey, thanks for the recs!
Yeah, on their website, Uplands recommends letting it warm up to room temp for at least an hour before consuming, they also have instructions for warming a wheel in the oven.
Bob Hughes wrote:Mel, I would say nothing at all - just let the cheese shine by itself. My wife and I paired up the Rush Creek & the Harbison with a fresh, crusty baguette. To me, the flavors in the cheese are so complex that anything else would simply serve to detract, but YMMV.
This is exactly what I did with the Rush Creek (and what I always do with most any cheese of a similar style); a great baguette adds contrasting texture, extremely subtle flavor enhancement and the perfect vehicle for delivery.
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#55 Post by P. Willenberg » November 25th, 2016, 8:11 am

So I thoroughly enjoyed the Rush Creek Reserve. Maybe it is indeed the best cheese made in America as 2011 World Champion Cheesemonger Steve Jones claims but also, I think the cheese is cheating. It's so savory and meaty, it behaves more like pâté than cheese. I'm half kidding. It's delicious.
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#56 Post by Bob Hughes » November 25th, 2016, 2:31 pm

We had our 2nd wheels of both the Rush Creek and the Harbison for Thanksgiving (and I am polishing off the remnants of the Rush Creek as I type this - I can safely say it won't see Saturday [wink.gif] ).

One thing I will note is that there is "bottle variation" in both cheeses. Our 2nd Rush Creek was much "cleaner", for lack of a better word - my wife preferred this wheel, but I actually liked the earthiness of the first wheel better.

And the 2nd wheel of the Harbison was much less creamy; no real change in taste per se, but the consistency of the cheese was definitely different/less spreadable.

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#57 Post by M.Kaplan » November 25th, 2016, 7:54 pm

All gone! The cheese guy at Whole Foods in the Pearl told me on Tuesday that they are allocated 4 for Thanksgiving and 4 for Christmas. This one was funky and delicious. The last bites, closest to the spruce bark, were the best.
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#58 Post by Rama Roberts » November 25th, 2016, 8:30 pm

M.Kaplan wrote:All gone!
I hope you kept eating after that photo. The rind is tasty.

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#59 Post by Mel Hill » November 26th, 2016, 6:26 am

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We all enjoyed our first RCR even the dog

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#60 Post by Sarah Kirschbaum » November 26th, 2016, 6:30 am

Our cheese monger, whom we generally trust implicitly, urged us to cut holes in the RCR, insert garlic or truffle, pour wine over it and put in the oven. We did not do this, but I thought I'd pass along to those who like to experiment.

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#61 Post by P. Willenberg » November 26th, 2016, 9:52 am

Sarah Kirschbaum wrote:Our cheese monger, whom we generally trust implicitly, urged us to cut holes in the RCR, insert garlic or truffle, pour wine over it and put in the oven. We did not do this, but I thought I'd pass along to those who like to experiment.
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#62 Post by Kenny H » November 26th, 2016, 4:39 pm

We had harbison with my homemade duck pâté last night. It is an awesome combo, so I am having it again now!
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#63 Post by Kenny H » November 26th, 2016, 5:00 pm

Also we had it with suzys homemade dinner rolls from the bread bible, a singular experience.
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#64 Post by Travis Fantz » November 26th, 2016, 6:12 pm

Sarah. I was wondering how Paul knew you. I just saw this title. The cheese was good. Easily one of my favorites of the year. I didn't have aged burgundy, but had some speciality bottle of 1998 Shea Vineyards. It went quite well.
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#65 Post by M.Kaplan » November 26th, 2016, 9:01 pm

Rama Roberts wrote:
M.Kaplan wrote:All gone!
I hope you kept eating after that photo. The rind is tasty.
I don't eat spruce bark. Otherwise, yes.
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#66 Post by Michael Bowden » November 28th, 2016, 6:44 am

Gotta love price variation.....$33 in one store here in ATL and $50 in another......
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#67 Post by scamhi » November 28th, 2016, 7:20 am

Michael Bowden wrote:Gotta love price variation.....$33 in one store here in ATL and $50 in another......
I paid $35.00 from the source- Upland Cheese
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#68 Post by AlexS » November 28th, 2016, 9:05 am

Anyone have any idea how long a wheel of this will keep in the fridge? Thx.
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#69 Post by Rama Roberts » November 28th, 2016, 9:14 am

I believe mine had a use by date of mid January.

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#70 Post by Nolan E » November 29th, 2016, 6:19 pm

Found a wheel locally. Really good stuff but not sure it's 3 times better than a lot of soft ripened cheese I already have access to.
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#71 Post by Sarah Kirschbaum » November 30th, 2016, 5:26 am

AlexS wrote:Anyone have any idea how long a wheel of this will keep in the fridge? Thx.
It will keep for an extended period, as it says on the label, but cheese that is wrapped for a long time tends to develop ammonia smells more quickly. We find those very objectionable when they get strong.

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#72 Post by M.Kaplan » November 30th, 2016, 7:45 am

Also, the bloomy rind can turn black. If that happens, just cut off the top of the rind and scoop out the delicious cheese with a (nonreactive) spoon.
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#73 Post by AlexS » November 30th, 2016, 1:16 pm

Sarah Kirschbaum wrote:
AlexS wrote:Anyone have any idea how long a wheel of this will keep in the fridge? Thx.
It will keep for an extended period, as it says on the label, but cheese that is wrapped for a long time tends to develop ammonia smells more quickly. We find those very objectionable when they get strong.
Thx. I would definitely like to avoid the ammonia aromas, which I'm highly averse to even when they aren't very pronounced.

Also, I just took a look at the label on my remaining wheel and all it contains is the 60 day aging statement, nothing about storage or how long the cheese will keep. There's a "sell by" date sticker on the back as well.
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#74 Post by Sarah Kirschbaum » November 30th, 2016, 1:26 pm

I apologize for my lack of clarity. The label put on by the producer doesn't say how long it will keep, you're correct. My statement was in reference to Rama's note about a "use (sell) by" date, which would have been on the merchant's tag.

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#75 Post by dcornutt » November 30th, 2016, 1:27 pm

I had the cheese Michael bought in town. Heated up it is at it's best. I love Mont d'Or but this is such a singular experience for a US cheese like this. Wonderful.
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#76 Post by AlexS » November 30th, 2016, 1:38 pm

Sarah Kirschbaum wrote:I apologize for my lack of clarity. The label put on by the producer doesn't say how long it will keep, you're correct. My statement was in reference to Rama's note about a "use (sell) by" date, which would have been on the merchant's tag.
Ahh, gotcha, thx. The sticker on my last wheel is for Dec. 28th so I'm thinking I should be safe saving it for New Years...at least I hope so.
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#77 Post by Bob Hughes » December 1st, 2016, 3:16 pm

Not to seem like a pig here, but I picked up my 3rd wheel of the season the other day [cheers.gif] .

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#78 Post by Sarah Kirschbaum » December 1st, 2016, 5:34 pm

No judgment here, Bob. Our third is in the wine fridge on deck for this weekend.

We are about to leave for nearly three weeks in Asia, so need to load up on cheese now.

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#79 Post by P. Willenberg » December 2nd, 2016, 11:44 am

Sarah Kirschbaum wrote:No judgment here, Bob. Our third is in the wine fridge on deck for this weekend.

We are about to leave for nearly three weeks in Asia, so need to load up on cheese now.
pfft. Natto is just as good.
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#80 Post by Kenny H » December 3rd, 2016, 8:14 pm

P. Willenberg wrote:
Sarah Kirschbaum wrote:No judgment here, Bob. Our third is in the wine fridge on deck for this weekend.

We are about to leave for nearly three weeks in Asia, so need to load up on cheese now.
pfft. Natto is just as good.
Ha! Yes that gelatinous hair like spoon appendage is quite good, particularly with the giant fermented sprouted soybeans. I like a lot of stuff but man that gives me difficulty in the texture department.
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#81 Post by Kenny H » December 3rd, 2016, 8:19 pm

I sampled the Rush Creek at the cheesemonger today. While I appreciate the depth it lends to the earthy tangy note and it is no doubt amazing cheese, honestly I thought our wheel of Harbison on Thanksgiving was better. The bacon and mustard notes on the Harbison are so strong. YMMV but for me it wasnt even close.
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#82 Post by George Hejna » December 4th, 2016, 10:36 am

$22 bucks a wheel in chicagoland. Bought a few see how it goes.

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#83 Post by Bob Hughes » December 4th, 2016, 10:57 am

That is a great price, George (assuming you are talking about the Rush Creek).

I guess to each his own, Kenny - our first wheels of the Rush Creek and Harbison were "neck and neck", but the 2nd time around the Rush Creek crushed the Harbison. That said, I still haven't tried it with a/next to Winnimere.

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#84 Post by George Hejna » December 4th, 2016, 11:00 am

Yes Rush Creek.

Found here. http://standardmarket.com


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#85 Post by John Morris » December 4th, 2016, 4:07 pm

I was in Phillie this weekend for a wedding. A shuttle bus dropped off at the reception, in the Ben Franklin. As I stepped off the bus, what did I see in front of me but Di Bruno Brothers. "That's the place Sarah said had the Rush Creek," I thought. And, indeed, they still do. We scored a whole one -- no deal at $29, but I went for it because it sounded like it's hard to find in NYC at the moment.

Beautiful store, incidentally. Really a pleasure to browse there. And they had chocolate-covered cashews. How could those not be good?
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#86 Post by George Hejna » December 5th, 2016, 8:06 am

Love Di Bruno's

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#87 Post by Bob Hughes » December 5th, 2016, 11:22 am

They have also have some nice Parmigiana Reggiano on sale for $14.99/lb - I think Sarah normally goes to the original location down in the Italian Market, but I picked up all three of my wheels at the location that John mentioned.

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#88 Post by Sarah Kirschbaum » December 5th, 2016, 12:51 pm

We used to go to the 9th Street (Italian Market) location all the time as we lived 2 blocks away, but now more often I go to the one on Chestnut and 18th near my work. We still go to 9th Street when possible as we're very friendly with the folks there.

We just finished our last Rush Creek and the last of the Black Betty last night. Incredible cheese.

Which parm is on sale? Not the Cravero, surely?

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#89 Post by Bob Hughes » December 5th, 2016, 1:00 pm

No clue, Sarah - I've eaten my way through 2 wedges so far, but I would assume it's just a "generic" parmigiana reggiano.

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#90 Post by Sarah Kirschbaum » December 5th, 2016, 1:13 pm

Thanks Bob.

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#91 Post by John Morris » December 6th, 2016, 8:31 am

I think it was the Cravero that was on sale. There was a basket of them right in front of the front door when you enter from 9th Street. They had two different Cravero cheeses but I don't recall the difference.
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#92 Post by Sarah Kirschbaum » December 6th, 2016, 8:37 am

Wow. Great price for Cravero. Too bad we're gone from Philly until Christmas!

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#93 Post by Nolan E » December 9th, 2016, 4:57 pm

Some of the Portland guys have already seen this...Boston cheese porn
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#94 Post by Bob Hughes » December 10th, 2016, 12:40 pm

We cracked open our 3rd wheel today - man, I love this cheese! I'm sitting here listening to some Gene Harris on the stereo, and I've got a glass of the 2014 Chidaine Franc de Pied Les Bournais in front of me - life is good [cheers.gif] .

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#95 Post by George Hejna » December 10th, 2016, 3:26 pm

I have a couple left. Going to let them ripen see how they do. It is good stuff.

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#96 Post by John Morris » December 11th, 2016, 2:56 pm

Tried our Rush Creek last night. It was good, but needed more ripening. At this stage, this particular one is not as interesting as a Harbison.
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#97 Post by Mel Hill » December 11th, 2016, 4:30 pm

John Morris wrote:Tried our Rush Creek last night. It was good, but needed more ripening. At this stage, this particular one is not as interesting as a Harbison.
Did you heat it?

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#98 Post by John Morris » December 12th, 2016, 4:23 pm

I did put some on toast and then nuked it for 5 seconds on defrost in the microwave. I think this one just needs some age. It's not very pungent.
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#99 Post by Chris Freemott » December 12th, 2016, 5:30 pm

John,
FWIW, I'm with Mel on this. I let mine sit at room temp for several hours and peeled the top a bit and tried it...Then I followed the cheesemaker's directions and got some heat on it. Flavor profile changed and it opened up into a richer, Earthy puddle of goodness.

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#100 Post by Michael Bowden » December 12th, 2016, 8:45 pm

I picked up 2 wheels today....I'll have 1 tomorrow and then who knows when I'll have the other.

For those who have heated their wheels - how different are the normal vs. aged ones? TIA.
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