Will Run for Food

.... and wine and charity! I work it off before I get there.... and I help others along the way.
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There are few things I enjoy more than a simple, well-put together cheese plate such as this one at Seasons in Durango, Co.  Seasons serves their plate with a fig salami, fresh and dried fruit, and grilled ciabatta.  This cheese plate was one of the best I’ve had in a while.  It included: MouCo Colo Rouge: A cow washed-rind, soft, earthy, fruity, and creamy from Ft. Collins, CO. San Tumas Valtellina: A firm, mature goat cheese cheese with a sweet and tangy flavor; great for dessert; classic Ton du Soire Canboncino: A soft, creamy, ash-rubbed cow/goat/sheep’s blend cheese with a pronounced goat’s milk flavor from Alta Langa Piemonte, Italy Pleasant Ridge Reserve: A raw, semifirm cow’s milk cheese with a rich, buttery-caramel, nutty flavor; Aged 24 months from Dodgeville, WI.  Won the American Cheese Society’s Best of Show in 2010.

There are few things I enjoy more than a simple, well-put together cheese plate such as this one at Seasons in Durango, Co.  Seasons serves their plate with a fig salami, fresh and dried fruit, and grilled ciabatta. 

This cheese plate was one of the best I’ve had in a while.  It included:

  • MouCo Colo Rouge: A cow washed-rind, soft, earthy, fruity, and creamy from Ft. Collins, CO.
  • San Tumas Valtellina: A firm, mature goat cheese cheese with a sweet and tangy flavor; great for dessert; classic
  • Ton du Soire
  • Canboncino: A soft, creamy, ash-rubbed cow/goat/sheep’s blend cheese with a pronounced goat’s milk flavor from Alta Langa Piemonte, Italy
  • Pleasant Ridge Reserve: A raw, semifirm cow’s milk cheese with a rich, buttery-caramel, nutty flavor; Aged 24 months from Dodgeville, WI.  Won the American Cheese Society’s Best of Show in 2010.
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  1. willrunfoodwine posted this
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