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 our 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 is a cheese made with only the milk of the farm's own mixed herd of 140 or so Holsteins, Brown Swiss and Jerseys. Production is very small—about 6,000 wheels this year. They utilize a seasonal, open grazing system, which means all the milk used to make the Pleasant Ridge Reserve is taken when the cows are happy and content out in the open pasture. Happy cows make great-tasting milk.