Pleasant Ridge Reserve Extra Aged, made in Wisconsin by Uplands Cheese Co., was named "Best in Show" at the American Cheese Society conference this past weekend. No small feat, considering that 1,462 American-made cheeses were entered in the competition.

This isn't the first time Pleasant Ridge Reserve has been declared one of America's great cheeses. The "regular" Pleasant Ridge Reserve (not extra aged) won "Best in Show" in 2001 and 2005. This special cheese is only made in spring and summer when the cows are eating from green, lush pastures. Just a small percentage of wheels are held back and aged more than a year then released the following fall; these wheels are labeled as "extra aged" and develop a richer, more intense flavor. Look for Pleasant Ridge Reserve "Extra Aged" at your local cheese shop this fall to taste what all the fuss is about!

The second place winner at the competition was Bonne Buche, made by Vermont Butter and Cheese and third place was Tarantaise made by Spring Brook Farm.

Back-to-school time always makes me think of sandwiches. In fact, even as a kid my favorite hot lunch was a grilled cheese sandwich - although for some reason my grade school cafeteria called them  "Cheese Zombies." Was anyone else served Cheese Zombies in grade school?

I'm pretty sure the cheese used in Cheese Zombies was of the Velveeta variety, which is no longer a favorite of mine. These days I tend to reach for a sharp cheddar, Gruyere or Comte when I have a hankering for grilled cheese. What is your favorite type of cheese to put in a grilled cheese sandwich?

Is fall upon us already? I spotted some Pierce Point cheese at the store today, a seasonal product that Cowgirl Creamery considers a fall/winter cheese. While I'm not ready to let go of summer yet, I was happy to see Pierce Point, as it's a mild, luxurious cheese with plenty of character. The cheese is very similiar to another cheese made by Cowgirl Creamery, Mt. Tam, but Pierce Point is washed in a muscato wine and rolled in dried herbs from the Tomales Bay coastal region. The herbs add a very delicate flavor to the cheese, which is otherwise buttery with a slight hint of mushrooms.

Just a reminder to you Pacific Northwesters, the American Cheese Society Conference takes place this weekend in Seattle. Attendance at most of the conference is restricted to professionals in the cheese industry, but regular 'ol cheese-loving folks are welcome to attend the awards ceremony and Festival of Cheese on August 28th and the cheese sale on the 29th.

If any of you attend, let us all know how much fun you have (and how much cheese you eat.)