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Cheese Plate Series: Citricos

Citricos Cheese Plate

Citricos Cheese Plate

Ah, another cheese plate post (you can see the first in the series, Narcoossees, here). Let’s stick with the Grand Floridian and head to a restaurant that I truly love and think is one of the best in Walt Disney World.

Citricos has exceptional food and wonderful service. It’s consistent, which we always like. The cheese plate isn’t one of my favorites, unfortunately. There were other appetizers that were just as good, if not better. But the waiter this trip mentioned that they change out their cheese menu often, so perhaps it will improve in the future (this plate is from February 2009).

Lemon Ricotta (Cow’s Milk; upper right hand corner of photo)
Yours truly is NOT a big fan of ricotta, and this was probably my least favorite cheese on the list. I think the lemon taste, along with the texture, was what I least enjoyed. This was the only local cheese on the list and is from central Florida.

Corsu Vecchiu (Sheep’s Milk; lower right-hand corner of photo)
Anything they serve with honey is always going to be my favorite; I’ll just get that out into the open right now. This was the “moderate” cheese on the plate and was undoubtedly our favorite. This is imported from Corsica.

Oregon Blue (Cow’s Milk; lower left-hand corner of photo)
The strongest cheese, as usual, was a blue. From the Rogue Creamery in Oregon, this is an award-winning blue that’s aged for 90 days in Roquefort modeled caves. We enjoyed this–especially with the raisins. It’s one of the weakest blues I’ve had recently.

Citricos Cheeses

Citricos Cheeses

One Comment

  1. With specialty milks like those you have to be consistent with tastes and flavors to get people coming back.

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