Years ago, when I met dairy farmer Mike Gingrich, he told me he'd recently started experimenting with making cheese. Little did I know that the tasty tomme-style cheese I sampled that day would blossom into the remarkably delicious Uplands Pleasant Ridge Reserve. Made from the buttery milk of Gingrich's cows, it tastes of grass, herbs, and wildflowers. No need for the alpine cheese of the Savoie when you can get this from Wisconsin. —Bruce Sherman, North Pond, Chicago