Platter of Pleasant Ridge Reserve

Pleasant Ridge Reserve is the most aged (at least 15 months) of the Pleasant Ridge styles. One of Wisconsin's most awarded cheeses, Pleasant Ridge is the only cheese to have won the coveted Best of Show Award from the American Cheese Society three times. Made of raw milk from a single herd of cows rotationally grazed, fed and managed using natural "Old World," hand-crafted practices, Pleasant Ridge has a firm texture and a nutty/grassy flavor, similar to French Beaufort.



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Firm toward the exterior, Pleasant Ridge becomes creamier and milkier at the center.


As the cheese ages, its flavor becomes more complex and concentrated It has a musty and mushroom flavor that is rather strong in aroma without being too stinky.


Pleasant Ridge Reserve is usually eaten as a table cheese, excellent as an appetizer or a dessert cheese. Eating it at room temperature brings out the full depth & complexity of its flavors. Wait at least 45 minutes after taking it out of the refrigerator before serving. Pleasant Ridge Reserve is an excellent cooking cheese. Similar to French Gruyères, it is superb in soups, fondues, gratins & omelets.


Beer: Stout, Weiss Beer, Porter, Brown Ale
Wine: Chardonnay, Pinot Noir, Champagne, Riesling, Pinot Gris, Sherry - Oloroso
Spirit: Rye Whiskey, Bourbon, Cognac


How should you prep your cheese for best incorporation in your dish?
  Cold Surface Broil Oven-Recipe Oven-Surface Direct Heat
Sliced iconSliced
Cubed iconCubed
Shaved iconShaved
Shredded iconShredded
Grated iconGrated
Crumbled iconCrumbled
Spooned/Spread iconSpooned/Spread

Performance Notes -

collection of cheese

Recipes with Pleasant Ridge Reserve