Uplands Cheese - Vino Pair Cheesemaker Index
About Uplands Cheese
Southern Wisconsin has a deep reservoir of cheese making knowledge, much of which has been passed down from the alpine cheese makers who have emigrated here over the past two hundred years. In 2000, Mike and Dan began working with local cheese makers and with the cheese scientists at the nearby Center for Dairy Research, and eventually settled on their own version of these ancient, alpine recipes. Today, our approach to making Pleasant Ridge Reserve is very traditional in the sense that we only use fresh, raw, grass-fed milk during the grazing season, but we have also developed new ways of expressing the flavors of our farm, such as the breeding behind our unique herd of cows. Andy and Scott began their farming and cheesemaking careers with an appreciation of the pioneering work the Patendaudes and Gingriches had done for grass-based dairying and traditional cheesemaking. Andy studied Dairy Science at the University of Wisconsin-Madison, where he focused on grass-based dairy farming, and where, while working with the Center for Dairy Research and Babcock Hall, he apprenticed under Master Cheesemaker Gary Grossen. Scott studied agronomy and grass-based dairy farming at Warren Wilson College in Asheville, North Carolina, an agricultural college with a working farm. After finishing school and spending a few years working on various other farms, Andy came to work at Uplands in 2007, and Scott in 2010. What began as apprenticeships led to their roles as managers and, finally, as owners, with Scott taking over Dan's role in the barn, and Andy taking over for Mike in the creamery.