PLEASANT RIDGE RESERVE, UPLANDS CHEESE, WISCONSIN
RAW COW’S MILK
Pleasant Ridge Reserve, the only three-time winner of Best in Show from the American Cheese Society, is made seasonally while the cows are grazing on grass. It is one of North America’s best, as good as any cheese from the Alps. Potatoes are a classic Alpine pairing—soft, aromatic, and unctuous. In this case, it’s the cheese that brings the sweetness.
YIELD: 3 CUPS
PREP TIME: 10 MINUTES
COOK TIME: 20 TO 30 MINUTES
2 sprigs rosemary
2 cups unsalted butter
2 garlic cloves, lightly cracked
5 sprigs thyme
1 tablespoon salt
2 teaspoons black peppercorns
12 ounces baby potatoes, about 1 inch in diameter (such as fingerlings or baby Yukon gold)
Remove the rosemary leaves from the stem. Discard the stem.
Melt the butter in a medium saucepan over medium heat. Continue to heat for 2 minutes.
Add the rosemary, garlic, thyme, salt, and pepper. Cook for 2 minutes.
Carefully add the potatoes. Continue to cook over medium heat, stirring occasionally, for 20 minutes, or until the potatoes are soft but not overcooked. When you pierce a potato with a paring knife, the knife should come out easily.
Remove from the heat and let cool to room temperature.
Remove the potatoes from the butter, and drain well before serving.
Keep refrigerated. Serve warm or at room temperature.
Chef’s note: Make ahead. They will keep for up to 2 weeks.
Other cheeses to serve with this accompaniment: Taleggio, Cheddar, or Raclette.
Creative suggestion: These are a decadent side dish that can take a meal from good to great. They can easily be made in advance for a party and popped in the oven before dinner.
