This weeks episode of Cutting the Curd focuses on a single seasonal cheese: Rush Creek Reserve. First hear from cheesemaker Andy Hatch of Uplands Cheese Company, who explains how soft cheese can be aged and why its not as easy to do as youd think. Find out what a bark rind is and what makes Rush Creek Reserves flavor profile so unique. Later in the show, Cheese Impresario Barrie Lynn Kirch calls in to give some great drink pairings for this delicious cheese. This episode was sponsored by Whole Foods Market.