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If you are lucky, JORY at The Allison Inn fromager Ron Acierto will be on hand to present your table with a variety of local and imported cheese on a beautiful cart — striped walnut salvaged wood that was handcrafted by artist Ken Austin.
You can select three cheeses from a curated, constantly rotating list — the night we were there we had the Sunset Bay Rivers Edge Chèvre (goat) made with a streak of pimento; Ancient Heritage Dairy (a blend of cow and sheep); and a Manchego from Spain.
Although the cheese plate varies with accoutrements by season at this Forbes Travel Guide Four-Star restaurant, we’ve had it served with membrillo (quince paste), fig spread and a honeycomb from the Willamette Valley restaurant’s onsite beehives. The plate is a great choice to pair with the area’s famed pinot noir.