Made in Dodgeville, Wisconsin by Upland’s Cheese CO, this Vacherin Mont d'Or-like cheese is made for only 8 weeks in the fall. Bring to room temp or warm in an oven. (Remove the paper wrapping, wrap in tin foil and place in a 200-degree oven for approximately 15 minutes.) Use a knife to cut around the perimeter of the cheese, just above the bark and lift off the rind to scoop out interior. Pair with cured meats and roasted root veggies. Taste: Rich, savory, and custard-like with a subtle woody flavor from its bark wrapping. Pairings: Off-dry white wines. Made with raw cow's milk and traditional rennet.