The Rhythm of Cheese
Like wine, cheese has seasons. The time of year animals give milk, what they eat, and how long cheese ages all influence what's best when.
Spring (March-May)
Fresh goat cheeses are at their peak. Spring grass makes milk particularly aromatic. Look for Crottin de Chavignol, Sainte-Maure, and Valençay.
Young sheep cheeses like Ossau-Iraty and Petit Basque showcase the grassy, herbaceous notes of spring pastures.
Summer (June-August)
Alpine cheeses made from summer milk (called "alpage") are special. Cows graze at high altitude on diverse mountain flowers, creating extraordinary complexity.
Fresh cheeses and young bloomy rinds pair perfectly with summer's lighter foods.
Autumn (September-November)
Vacherin Mont d'Or appears in September — only available until April, this is the season's most anticipated arrival.
Aged cheeses begin to shine as temperatures cool and appetites turn to richer foods.
Winter (December-February)
Aged hard cheeses are perfect — Comté, Beaufort, aged Mimolette. Their deep, complex flavors match winter's hearty meals.
Rich double and triple-crèmes like Brillat-Savarin satiate winter cravings for indulgence.
