Rush Creek Reserve
Long Live Thy Holy Curd
Last Monday, I received a fateful text message from my good friend Yahn, cheesemonger at Potash Market here in Chicago. He asked me if I had any interest in a $16 wheel of Rush Creek Reserve that was expiring. My exact reply was: “FUCKING SOLD BABY!” This raw milk, spruce-wrapped beauty is easily one of my favorite cheeses in the world, and I was going to indulge in my second wheel of the season. I knew I had to honor this divine cheese with a deserving and ceremonious presentation, but I didn’t know how. Then, as fate would have it, another dear friend binge-texted me a collection of videos and photos that were intoxicating and utterly not safe for work. The images displayed one wheel of Harbison (a spruce-wrapped cheese that resembles camembert) mounted on a small cazuela and baked until the bark encircling the cheese fell away, allowing the fluid curd to ooze onto the surrounding vegetables like an inverted pot of fondue. The genius behind the cheese rig was Alex Armstrong (Instagram: @whiteandcurdy), cheesemonger at Mission Cheese in San Francisco and recently named a “hot cheese expert” from Harper’s Bazaar. I knew this kid was smart, but damn.