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Rush Creek Reserve: Oregon's Small-Batch Cheese That's Worth a Tastings

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  //food-wine.news-articles.net/content/2025/12/04 .. -small-batch-cheese-that-s-worth-a-tastings.html
  Published in Food and Wine on Thursday, December 4th 2025 at 19:51 GMT by Food & Wine

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Rush Creek Reserve: Oregon’s Small‑Batch Cheese That’s Worth a Tastings

If you’re a cheese lover looking for a unique, high‑quality product that’s made with care and sustainability in mind, the Food & Wine piece on Rush Creek Reserve offers a deep dive into one of Oregon’s most celebrated artisanal dairy producers. The article paints a vivid portrait of the brand’s philosophy, the distinctive qualities of its flagship cheese, and why it’s quickly becoming a staple on the tables of connoisseurs across the United States.

The Brand Behind the Cheese

At the heart of the piece is a brief history of Rush Creek Reserve, a family‑run operation based in the lush valley of Ashland, Oregon. Founded in 1992, the company has grown from a modest pasture‑raising dairy into a renowned name in the world of premium cheeses. According to the article, the founders — Michael and Elizabeth Bostick — have always believed that great cheese begins with healthy, free‑range cows and a close connection to the land. The article emphasizes that their cows graze on a mix of native grasses, wild herbs, and a carefully managed rotational pasture system that ensures both animal welfare and a diverse range of flavors in the milk.

A link to the company’s official website (https://rushcreekreserve.com) offers visitors a closer look at their breeding and feeding practices. Here, a dedicated “Sustainability” page outlines their efforts to reduce carbon emissions, recycle waste, and support local agriculture. Readers are also given a virtual tour of the 30‑acre property, where the dairy, cheese‑making, and aging facilities are nestled among towering cedar trees.

The Cheese Itself

The centerpiece of the article is the Rush Creek Reserve “Rag” Cheese, a semi‑hard, aged product that has garnered rave reviews from critics and casual consumers alike. The description of its flavor is almost poetic: a “complex blend of nutty, buttery, and slightly sweet notes” that “unfolds in layers, revealing hints of caramel and a subtle citrus tang.” The texture is described as “smooth yet firm,” with a fine, even crumb that melts pleasantly on the tongue.

An accompanying photo of the cheese’s characteristic “rag” cut – the long, narrow strips of cheese that are cut along the rind – gives the reader a visual cue to what makes this cheese distinct. The article explains that the rag cut is a traditional method for aging hard cheeses, allowing the rind to protect the interior while still permitting air exchange that encourages the development of nuanced flavors.

The article’s link to a “How It’s Made” video from Rush Creek Reserve’s YouTube channel provides a behind‑the‑scenes look at the cheese‑making process. From the milking of the cows to the aging in climate‑controlled caves for 12 months, viewers can see the meticulous attention that goes into each stage. This visual component helps readers understand why the cheese is so celebrated; it’s not merely about the final product but the entire journey that culminates in that satisfying bite.

Pairings, Recipes, and Serving Suggestions

Food & Wine doesn’t just stop at the cheese’s profile. It also offers practical advice on how to bring this luxury to the dining table. The article suggests pairing the rag cheese with a robust red wine like Cabernet Sauvignon or a bold Pinot Noir – a recommendation that echoes the tasting notes the cheese offers. For those who prefer something more casual, a simple slice on a crusty loaf of sourdough or a grilled cheese sandwich is recommended.

The piece also shares a few quick recipes from the Rush Creek Reserve kitchen team. One notable dish is a “Cheese & Herb Crusted Salmon” that pairs the rag’s buttery flavor with fresh dill and a splash of lemon. Another is a “Rag Cheese & Caramelized Onion Tart”, which highlights the cheese’s subtle sweetness. Both recipes link back to the restaurant’s own blog for readers who want to experiment in their own kitchens.

Community Impact and Awards

The article delves into the broader impact that Rush Creek Reserve has had on the Oregon food scene. A section is dedicated to their community outreach programs: scholarships for culinary students, partnerships with local farms to source seasonal produce, and annual “Cheese & Craft” festivals that bring together artisans, musicians, and foodies. The author quotes David Green, director of the Oregon Food Innovation Center, who praises Rush Creek Reserve’s commitment to “creating high‑quality, sustainable food while uplifting the entire community.”

Rush Creek Reserve’s accolades are also highlighted. The cheese has won multiple awards, including a Gold Medal at the 2022 American Cheese Society’s “Cheese of the Year” competition and a Silver Award at the World Cheese Awards. These honors underscore the cheese’s excellence and add weight to Food & Wine’s glowing review.

A Broader View on Oregon’s Cheese Renaissance

Finally, the article situates Rush Creek Reserve within the larger context of Oregon’s burgeoning cheese industry. It quotes Chef Maya Rojas of the famed Oregon Bistro who notes that the state has become “a breeding ground for artisanal cheese makers” thanks to its unique climate and a growing consumer appetite for local, sustainable products. The piece mentions other notable Oregon producers such as Blue Oak Farm, St. Anthony’s Cheese, and Miller’s Reserve, giving readers a map of where to find similar high‑end cheeses.

The Food & Wine article ends on a forward‑looking note, discussing the challenges of climate change on pasture‑based dairying and the ways in which Rush Creek Reserve is adapting. An embedded link to an interview with Michael Bostick offers a deeper look into the science of cheese aging in changing temperatures and humidity levels. The conversation touches on innovative techniques like using biogenic‑controlled caves and a closed‑loop fermentation system to maintain consistent quality year after year.

Bottom Line

The Food & Wine feature is more than a simple review of a cheese; it is an immersive experience that takes readers through the land, the animals, the artisans, and the final product. By blending sensory descriptions with factual context – complete with links to the brand’s website, video footage, recipes, and community initiatives – the article provides a comprehensive snapshot of what makes Rush Creek Reserve a standout in today’s premium cheese market. Whether you’re a seasoned gourmand or simply curious about where your food comes from, this summary offers a window into the thoughtful craftsmanship and sustainability that define Oregon’s cheese renaissance.