We like to believe we live in the Spring and Summer all year through the cheeses we eat. Fresh cheeses like ricotta, mozarella, burrata, and chevre are best in the Spring and Summer because they are made with fresh milk and are not aged. Cheeses like Stilton and young Pecorinos are perfect in the Winter months because they are aged 3-6 months.
What does this mean for The Truffle Cheese Shop’s case? It means that in the Winter we will be phasing out the young, fresh cheeses without rinds and moving into the harder, more aged Alpine and harder rind cheeses.
The cows in Alpine France and Switzerland have been in higher pasture land all Summer eating the lush, green grasses and rich wildflowers. Now it’s time they move back down into lower pastures where the farmers can take their Winter and, in most cases, give the cows a well-deserved break from milking and the cheese makers a break from cheese making.
In the Spring and Summer, we are all about the super soft, fresh cheeses like Ricotta, Burrata, Chevre, Feta and ashed cheeses from France.
Didn’t I say Summer was my favorite season?! I meant Summer milk!