1 A B C D É F G H I J K L M N O P Q R S T V W Y Z
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Tal Tam

Tallgrass Reserve

The Basics

Make Hard
Sub Make Cheeses which acidify in the mould
Post-Make External mould/yeast ripened, Flavoured or Smoked
Sub Post-Make Predominantly Penicillium candidum‌, External flavouring (rind pressed, wrapped, soaked)
Typical age profile 6 months or more
Approximate weight(s) 10 lb wheel
Dimensions
Diameter N/A
Height N/A
Geographical origin Wisconsin; United States
Protected status N/A
Species of milking animal Cow
Breed of cow N/A
Raw/pasteurised milk Pasteurised
Vegetarian/animal rennet Animal
Commonly encountered variations N/A
Whole cheese view Sectioned cheese view

The Story

Landmark Creamery’s Tallgrass Reserve is an homage to founder and cheesemaker Anna Landmark’s rich dairy heritage. Using pasture-based milk from small, local farms, each cave-aged wheel is rubbed with Landmark’s award-winning butter to create an earthy natural rind. The resulting flavours follow the seasons, with notes of fresh grass in spring and buttery notes of hay in the fall.

Descended from eight generations of Wisconsin dairy farmers, Landmark is the first generation to make cheese and butter. Inspired by time spent on her grandparents’ dairy farm where a wedge of Swiss cheese in a glass cloche was always present, Anna was mentored by Wisconsin Master Cheesemakers Chris Roelli, Bob Wils, Bruce Workman, and Andy Hatch. She founded her creamery in 2013 and is now one of Wisconsin’s premier artisan cheese and buttermakers.

 

The Character

Firm and fudgy, cream-colored Tallgrass Reserve can be grassy, tangy, or toasty depending on the time of year. The natural rind is composed of mixed microflora and can range from tan to darker brown.

Perfect Partners

Pair Tallgrass Reserve with a dash of adobo seasoning, black truffle almonds, orange marmalade or red rice crackers. Beverage pairings range from ginger beer, an umeshu on the rocks, amaretto coffee or a pilsner.

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