Denver, CO – As the vibrant hues of summer paint the Colorado landscape, a distinct sensory experience emerges, characterized by the warmth of morning sun, the invigorating scent of afternoon rain, and the earthy perfume of pine and petrichor that lingers in the mountain air. This rich tapestry of seasonal sensations, according to resident and American Cheese Society Certified Cheese Professional (ACS CCP) Bonnie Jackson, forms the backdrop for a quintessential Colorado summer. Beyond the climatic rhythm, Jackson highlights the active lifestyle that defines the season: "long weekends camping, adventurous hikes, backyard barbecues, and wild whitewater rafting"—pursuits that inevitably cultivate a hearty appetite.

It is this profound connection to Colorado’s natural splendor and its adventurous spirit that inspired Jackson to craft a unique culinary tribute. For The Welsh Rabbit Cheese Shop in Fort Collins, she envisioned and curated a cheese plate of elevated pairings, each selection meticulously chosen to evoke the "Rocky Mountain High"—a sentiment immortalized by John Denver’s iconic ’70s hit, encapsulating a deep love and awe for the state’s unparalleled natural beauty. "In Colorado, summer has always been a time for honoring nature and experiencing its wonders," Jackson explains. Her thoughtful selection demonstrates that a side of artisanal cheese can indeed serve as a perfect accompaniment to this reverence.

The Main Facts: A Culinary Ode to Colorado Summers

Bonnie Jackson, a respected figure in the artisanal cheese community with the esteemed American Cheese Society Certified Cheese Professional designation, has masterminded a unique cheese plate designed to capture the essence of a Colorado summer. Presented through The Welsh Rabbit Cheese Shop in Fort Collins, this collection of five distinct cheese and accompaniment pairings goes beyond mere gastronomy; it is a thematic journey through the state’s diverse landscapes and cherished outdoor activities. Each pairing is a deliberate nod to the "Rocky Mountain High" ethos, aiming to translate the visual and experiential beauty of Colorado into a delectable culinary experience. From alpine meadows to sun-drenched prairies and dense forests, Jackson’s selections—featuring both international and hyper-local products—are intended to resonate with anyone who has experienced the magic of a Colorado summer, offering a gourmet reflection of its wild heart.

Chronology: A Journey Through Colorado’s Flavors

The curated cheese plate unfolds as a narrative, with each pairing representing a distinct facet of the Colorado summer experience. Jackson’s selections are not merely complementary in flavor but are chosen for their ability to paint a sensory picture of the state’s diverse environments.

1. KÄSEREI TUFERTSCHWIL CHÄLLERHOCKER: Alpine Meadows and Wild Columbines

• Origin: Switzerland | Milk: Raw Cow
• Paired with: Elevation Meats’ Fennel Pollen Salami (Denver, Colorado)

The journey begins high in the alpine meadows, an iconic Colorado landscape often dotted with vibrant wildflowers. Jackson’s first selection, the Käserei Tufertschwil Chällerhocker, is a masterwork of Swiss cheesemaking. This raw cow’s milk cheese, aged to perfection, is renowned for its rich, complex flavor profile. Jackson describes it as "redolent with nutty brown butter and hay," evoking the pastoral tranquility of high-altitude grazing lands. Its firm yet yielding texture and lingering, savory finish make it a true connoisseur’s cheese.

To complement this, Jackson has chosen the Elevation Meats’ Fennel Pollen Salami, a product from Denver, Colorado. This artisanal salami is celebrated for its delicate balance of savory pork and a distinctive "light floral and licorice flavor" derived from fennel pollen. The use of locally crafted salami underscores the commitment to integrating Colorado’s burgeoning artisan food scene into the experience.

Jackson’s rationale for this pairing is beautifully evocative: "These two complement each other’s floral notes, creating a picture of blooming columbines spread across the rocky mountainside." The subtle sweetness and herbaceous quality of the salami find harmony with the nutty depth of the Chällerhocker, while the licorice undertone mirrors the wild, aromatic botanicals found in Colorado’s high country. This pairing transports the palate to a serene mountain vista, where the air is crisp, and the ground is adorned with the state flower, the Colorado blue columbine. It’s a sophisticated start, grounding the experience in the rugged elegance of the Rockies.

2. MILTON CREAMERY PRAIRIE BREEZE: Sun-Drenched Prairies and Orchard Harvests

• Origin: Milton, Iowa | Milk: Pasteurized Cow
• Paired with: RedCamper Picnic Supply’s Deliciousness Colorado Whiskey Peach Preserves (Denver, Colorado)

While Colorado is globally synonymous with its towering peaks, its expansive prairies and fertile valleys are equally integral to its diverse geography. This often-overlooked aspect of the state is honored with the Milton Creamery Prairie Breeze. Hailing from Milton, Iowa, this pasteurized cow’s milk cheddar-style cheese is known for its firm texture and a flavor profile that is both sweet and nutty, with a pronounced sharpness that develops with age. It embodies the open, sun-drenched plains and the hardy agricultural spirit of the Midwest, echoing the agricultural communities found across Colorado’s eastern plains.

The pairing is elevated by a truly local treasure: RedCamper Picnic Supply’s Deliciousness Colorado Whiskey Peach Preserves. This flagship, award-winning preserve is a testament to Colorado’s agricultural bounty, specifically sourcing its peaches from the renowned Paonia Valley. Nestled on the Western Slope, Paonia is celebrated for its ideal climate, which nurtures exceptional orchards and promotes organic farming practices, making its peaches some of the finest in the nation. The preserves infuse the natural sweetness of these prized peaches with a subtle hint of Colorado whiskey, adding depth and a touch of sophistication.

Jackson eloquently describes the synergy: "The sweet juiciness of Paonia peaches balances the sharper notes of the cheddar, creating something akin to a peach cobbler." This pairing conjures images of summer harvests, roadside fruit stands, and the comforting flavors of home-baked desserts. The bright, tangy sweetness of the preserves cuts through the rich, savory notes of the Prairie Breeze, resulting in a harmonious blend that celebrates both the ruggedness of the land and the sweet rewards of its cultivation. It’s a taste of Colorado’s heartland, vibrant and full of warmth.

3. LACLARE CREAMERY FIG & HONEY GOAT CHEESE: Backyard Barbecues and Rustic Simplicity

• Origin: Malone, Wisconsin | Milk: Pasteurized Goat
• Paired with: Nita Crisp Crackers (Denver, Colorado)

This pairing captures the essence of casual, joyful Colorado summers—think backyard barbecues, picnics, and relaxed gatherings where simple, quality ingredients shine. The LaClare Creamery Fig & Honey Goat Cheese from Malone, Wisconsin, is chosen for its inherently approachable yet refined character. Made from pasteurized goat’s milk, this chèvre is infused with the natural sweetness of figs and honey, creating a fresh, tangy profile with a subtle, fruity undertone. Its creamy, spreadable texture makes it a versatile and inviting cheese.

The chosen accompaniment is the Nita Crisp Crackers, a locally made product from Denver, Colorado. These crackers are celebrated for their artisanal quality, offering a "yeasty, sesame crunch" that provides a delightful textural contrast. Crafted with care, Nita Crisps are known for their sturdy structure, making them an ideal vehicle for creamy cheeses and preserves.

Jackson selected this pairing to highlight a pleasing interplay of flavors and textures. The "fresh tang" of the goat cheese is beautifully contrasted by the "yeasty, sesame crunch" of the Nita Crisps. She elaborates, "The flavor of toasted wheat grounds the sweetness of the cheese, making for a delicious, salty-sweet duo." This combination evokes the comforting and familiar flavors of summer entertaining, where fresh ingredients are prepared simply and enjoyed outdoors. It’s a testament to the idea that some of the most memorable culinary experiences arise from the perfect balance of straightforward, high-quality components, much like the unpretentious joy of a Colorado barbecue.

4. MAISON GABRIEL COULET ROQUEFORT: Ancient Forests and Wildflower Honey

• Origin: France | Milk: Raw Sheep
• Paired with: Bee Squared Apiaries’ Alfalfa-Wildflower Honey (Berthoud, Colorado)

The fourth pairing delves into the more profound, earthy notes of Colorado’s ancient forests and expansive flowering plains. The classic Maison Gabriel Coulet Roquefort, a raw sheep’s milk blue cheese from France, provides a bold and unforgettable foundation. Known for its intense "salty, sheepy, and robust" character, Roquefort offers a complex symphony of flavors, from sharp piquancy to a creamy, lingering finish. Its distinctive blue veins signal a depth and maturity that speaks to timeless traditions and natural processes.

Jackson immediately recognizes the quintessential partner for such a formidable cheese: honey. For this, she turns to a local gem, Bee Squared Apiaries’ Alfalfa-Wildflower Honey from Berthoud, Colorado. This exquisite honey, harvested from the diverse floral sources of Colorado’s plains and foothills, offers a unique flavor profile that reflects its origin.

Jackson’s description of this pairing is particularly vivid: "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." The natural sweetness of the honey provides a crucial counterpoint to the Roquefort’s salinity, creating a harmonious balance. This pairing is designed to remind one of Colorado’s vast and varied natural landscapes—the deep, resonant earthiness of its mountain forests, the golden expanse of its wheat fields, and the delicate sweetness of its flowering plains. It’s a sophisticated interplay of flavors that pays homage to the untamed beauty and ancient grandeur of the Colorado wilderness.

5. MOUCO CHEESE COMPANY ASHLEY: Mountain Terroir and Woodsy Bites

• Origin: Fort Collins, Colorado | Milk: Pasteurized Cow
• Paired with: Vermont Salumi’s Bresaola (Plainfield, Vermont)

The final pairing brings the culinary journey full circle, emphasizing local pride and the unique terroir of Fort Collins itself. The MouCo Cheese Company Ashley is a true Colorado original, crafted right in Fort Collins. MouCo cheeses are renowned for embodying the local environment, and Jackson affirms this: "They always make me think of the mountains." This soft-ripened, pasteurized cow’s milk cheese, visually striking with its "gooey, ash-covered rind," offers a complex flavor profile characterized by "a slight bitter taste and a mildly sweet paste." The ash rind, a classic cheesemaking technique, adds visual appeal and contributes to the cheese’s unique microbial development.

To complement Ashley’s distinctive character, Jackson pairs it with Vermont Salumi’s Bresaola. While not local to Colorado, this air-dried beef offers a nuanced flavor profile that perfectly echoes the woodsy notes Jackson aims to evoke. The Bresaola is seasoned with "flavors of thyme, juniper, and black pepper," creating an aromatic and savory experience.

This combination is a deliberate attempt to capture a "woodsy bite." The slightly bitter and sweet notes of the Ashley cheese find a remarkable counterpoint in the herbaceous and peppery profile of the Bresaola. The richness of the cheese, combined with the lean, cured meat, creates a sophisticated and earthy sensation. It’s a pairing that speaks to the sensory experience of hiking through Colorado’s pine forests, where the air is scented with juniper and the undergrowth is rich with earthy aromas. This final selection firmly roots the cheese plate in the immediate surroundings of Fort Collins, celebrating a local producer while drawing on broader culinary excellence to complete the Colorado-inspired narrative.

Supporting Data: The Art of Terroir and the Colorado Culinary Landscape

Bonnie Jackson’s meticulously curated cheese plate is more than just a collection of delicious pairings; it’s a testament to the growing sophistication of Colorado’s artisan food scene and the profound impact of terroir. As an American Cheese Society Certified Cheese Professional (ACS CCP), Jackson possesses an unparalleled depth of knowledge regarding cheese history, production, varieties, and proper care. This certification signifies a commitment to excellence and a comprehensive understanding that elevates her recommendations from mere preference to expert guidance. Her role at The Welsh Rabbit Cheese Shop further underscores her immersion in the craft, as the shop itself is a beacon for cheese enthusiasts in Fort Collins, known for its diverse selection and knowledgeable staff who champion both international and regional producers.

The concept of terroir, often associated with wine, is equally vital in the world of cheese. It refers to the complete natural environment in which a particular food is produced, including factors such as the soil, topography, and climate, as well as the unique practices of its producers. For cheeses like MouCo Ashley, crafted in Fort Collins, the influence of local environmental factors—from the water quality to the specific microbial cultures present—contributes to its distinct character. Jackson’s emphasis on how MouCo cheeses "always make me think of the mountains" directly speaks to this sense of place embedded within the food itself.

Furthermore, this cheese plate highlights the vibrant and increasingly interconnected Colorado food ecosystem. The inclusion of local purveyors such as Elevation Meats, RedCamper Picnic Supply, Nita Crisp, and Bee Squared Apiaries showcases the state’s burgeoning artisanal talent. These small businesses are not just creating products; they are cultivating a distinct Colorado culinary identity, emphasizing quality, sustainability, and regional flavors. The Paonia Valley peaches used in RedCamper preserves, for instance, are a testament to Colorado’s rich agricultural heritage beyond its famous beef industry, highlighting niche organic farming communities that contribute significantly to the state’s gastronomic diversity.

The art of cheese pairing, as demonstrated by Jackson, extends beyond simple flavor compatibility. It involves considering textures, aromas, and even the narrative potential of each component. Her pairings create miniature culinary landscapes, drawing metaphorical connections between a cheese’s characteristics and a specific Colorado vista or activity. This holistic approach enriches the tasting experience, transforming a simple snack into a contemplative journey. By marrying cheeses from Switzerland and France with local Colorado products, Jackson skillfully bridges global cheesemaking traditions with a distinctive regional focus, offering a broad palate while celebrating the local.

Official Responses: Jackson’s Vision and the Colorado Culinary Identity

Bonnie Jackson’s detailed explanations for each pairing serve as the authoritative voice in this culinary endeavor. Her "official response" is embedded in her meticulous rationale, reflecting her professional training and intimate understanding of both cheese and the Colorado ethos. Her statements like, "These two complement each other’s floral notes, creating a picture of blooming columbines spread across the rocky mountainside," are not just flavor descriptions but declarations of intent—to evoke a specific, cherished Colorado image.

As an ACS CCP, Jackson’s insights are respected within the industry. Her ability to articulate how "The sweet juiciness of Paonia peaches balances the sharper notes of the cheddar, creating something akin to a peach cobbler," goes beyond personal taste; it’s an expert assessment of flavor chemistry and textural harmony. She effectively acts as a culinary ambassador, translating the complex sensory world of artisanal cheese into relatable and evocative experiences for the consumer. Her choice to highlight local producers, like Bee Squared Apiaries and MouCo Cheese Company, further solidifies her role as a champion of Colorado’s gastronomic identity, advocating for the integration of local ingredients into elevated culinary experiences. The entire curated plate can be seen as Jackson’s "official" culinary narrative for a Colorado summer.

Implications: Celebrating Culture, Commerce, and Connection

The "Rocky Mountain High" cheese plate curated by Bonnie Jackson carries significant implications for both Colorado’s culinary scene and its broader cultural identity.

Cultural Significance: This initiative serves as a powerful expression of Colorado’s cultural identity. By tying specific cheese and accompaniment pairings to the state’s iconic landscapes, flora, and recreational activities, Jackson creates a tangible, edible narrative of what it means to experience a Colorado summer. It reinforces the pride residents feel for their natural surroundings and offers visitors a unique way to connect with the state’s spirit. It elevates the simple act of eating into a deeper engagement with place and tradition, much like John Denver’s song itself.

Economic Impact and Local Sourcing: The deliberate inclusion of Colorado-based producers such as Elevation Meats, RedCamper Picnic Supply, Nita Crisp, Bee Squared Apiaries, and MouCo Cheese Company has direct positive economic implications. It fosters support for local agriculture, small businesses, and artisanal craftsmanship, contributing to the state’s economic vitality. This commitment to local sourcing also encourages sustainable practices and strengthens community ties within the food industry, demonstrating how fine dining can be deeply rooted in regional economies.

Culinary Trend and Experiential Dining: Jackson’s cheese plate taps into a growing trend in the culinary world: experiential dining and storytelling through food. Consumers are increasingly seeking meals that offer more than just sustenance—they want experiences that engage their senses, tell a story, and connect them to the origins of their food. This curated plate is a prime example of how a simple concept can be transformed into a memorable journey, positioning The Welsh Rabbit Cheese Shop and Fort Collins as a destination for innovative gastronomic experiences. It encourages a mindful approach to eating, prompting tasters to consider the provenance and inspiration behind each bite.

Accessibility and Inspiration: While designed as an elevated experience, the underlying philosophy of this cheese plate is highly accessible. It inspires both home cooks and culinary professionals to explore their local environments for unique pairing opportunities. It demystifies the art of cheese pairing by providing clear, evocative explanations, encouraging individuals to experiment with flavors and textures to create their own culinary odes to their cherished places. Ultimately, Bonnie Jackson’s "Rocky Mountain High" cheese plate is not just a menu; it’s an invitation to savor the multifaceted beauty of Colorado, one exquisite bite at a time, celebrating the profound connection between food, nature, and the human spirit.