Pleasant Ridge Reserve is an aged, alpine-style cheese. Like the coveted, alpage versions of Beaufort and Gruyere, Pleasant Ridge is made only in the summer months, while the cows are grazing fresh pasture. The sweetness born from the grass-fed milk combines with the savory flavors developed by the cheese’s natural, washed rind. The resulting complexity – rich and salty, with a long, fruity finish – has made Pleasant Ridge one of the most distinctive and celebrated cheeses in the country. Pleasant Ridge Reserve is often served as a table cheese, on its own or with bread, fruit and nuts, but it is also an excellent melting cheese and a fantastic garnish for salads, soups, gratins and omelets.