Talk about peak abundance.
Photographed by Mallory Scyphers.
Summers in Colorado are full of hot mornings, afternoon rainstorms, and piney petrichor breezes, according to resident and American Cheese Society Certified Cheese Professional Bonnie Jackson. But that’s not all. Jackson says there’s also “long weekends camping, adventurous hikes, backyard barbecues, and wild whitewater rafting”—activities that can work up an appetite.
For culture, Jackson dreamt up a cheese plate of elevated pairings that she’d serve at The Welsh Rabbit Cheese Shop in Fort Collins. Each carefully curated selection is a nod to the state’s signature Rocky Mountain high: that sense of love and awe for Colorado’s natural beauty that John Denver captured in his ’70s hit. “In Colorado, summer has always been a time for honoring nature and experiencing its wonders,” Jackson says. A side of cheese with that couldn’t hurt.
1. KÄSEREI TUFERTSCHWIL CHÄLLERHOCKER
Origin: Switzerland | Milk: Raw Cow
+ Elevation Meats’ Fennel Pollen Salami
Elevation Meats’ Fennel Pollen Salami has a light floral and licorice flavor, while Chällerhocker is redolent with nutty brown butter and hay, according to Jackson.
“These two complement each other’s floral notes, creating a picture of blooming columbines spread across the rocky mountainside,” Jackson says.
2. MILTON CREAMERY PRAIRIE BREEZE
Origin: Milton, Iowa | Milk: Pasteurized Cow
+ RedCamper Picnic Supply’s Deliciousness Colorado Whiskey Peach Preserves
Colorado is famous for its soaring peaks, but it has plenty of prairies, too. When snacking on Prairie Breeze, Jackson gives the cheese a dollop of RedCamper’s flagship, award-winning peach preserves. The peaches aren’t from just anywhere—they hail from Colorado’s Paonia Valley, which is known for its orchards and organic farming.
“The sweet juiciness of Paonia peaches balances the sharper notes of the cheddar, creating something akin to a peach cobbler,” Jackson adds.
3. LACLARE CREAMERY FIG & HONEY GOAT CHEESE
Origin: Malone, Wisconsin | Milk: Pasteurized Goat
Jackson picked LaClare Creamery Fig & Honey goat cheese for its fresh tang, which contrasts with the “yeasty, sesame crunch” of locally made Nita Crisps.
The flavor of toasted wheat grounds the sweetness of the cheese, making for a delicious, salty-sweet duo.
4. MAISON GABRIEL COULET ROQUEFORT
Origin: France | Milk: Raw Sheep
+ Bee Squared Apiaries’ Alfalfa-Wildflower Honey
“Salty, sheepy, and robust, Roquefort always calls for honey,” Jackson says. “Bee Squared’s Alfalfa-Wildflower Honey imparts a light butterscotch undertone and a bright grassy finish that brings forward the earthy, peat-like flavors in the bluest parts of the Roquefort.”
To Jackson, this match reminds her of Colorado’s mountain forests, wheat fields, and flowering plains.
5. MOUCO CHEESE COMPANY ASHLEY
Origin: Fort Collins, Colorado | Milk: Pasteurized Cow
MouCo’s cheeses are crafted in Fort Collins and exude terroir. “They always make me think of the mountains,” Jackson says.
Soft-ripened Ashley has a “gooey, ash-covered rind, a slight bitter taste, and a mildly sweet paste.” Pair with Vermont Salumi’s Bresaola—which has flavors of thyme, juniper, and black pepper—for a woodsy bite.
Alana Pedalino
Alana Pedalino serves as Managing Editor of culture. Her work has been featured in Bon Appétit, Chicken Soup for the Soul, and more. She loves to write, cook, and kayak. Find her bylines at alanapedalino.com.
Mallory Scyphers
Mallory Scyphers is culture's Executive Content Director and has been with the company since 2018. She lives on Mobile Bay with her husband, two young daughters, one rambunctious golden retriever, and two loyal cats. Her favorite cheeses are alpine styles and mineral-y blues.
