Andy Hatch

Today

At Uplands Cheese, the work turns on the basic variables that define finished cheese: texture, timing, and flavor. Andy Hatch’s position as head cheesemaker puts him on the production side of that equation; co-owner makes him part of the stewardship around it. The result is a profile grounded in consistency, standards, and the day-to-day discipline required to keep a cheese intact from batch to batch.

Career - Head cheesemaker and co-owner, Uplands Cheese

Signature

Pleasant Ridge Reserve and Rush Creek Reserve are the names most closely tied to Andy Hatch’s output at Uplands Cheese. Those cheeses function as the clearest markers of his approach: disciplined, specific, and built to carry a distinct character without relying on excess. In trade terms, they are the shorthand for what his work does well, produce cheeses with enough identity to be recognized and enough finish to keep that recognition in circulation.

Recognition

Recognition came through Top Chef, and Andy Hatch framed it less as spectacle than as useful exposure for Uplands Cheese. “I was really excited when I got the call that they wanted me for the episode.” For a maker working without a large national marketing budget, the platform had direct value: “We don’t have a large marketing budget to grow on a national scale, but being on Top Chef helped us gain exposure.” The wider effect was also part of the point: “It’s thrilling to be included not only individually but also to help grow awareness around local artisan cheeses.” The shoot itself was contained to a short production window: “We filmed for two days.”

FAQ What is Andy Hatch's craft? Head cheesemaker and co-owner, Uplands Cheese (Dodgeville, Wisconsin).