Watching the sunset while sipping rosé (or white wine) and picking at a cheese and charcuterie plate is the stuff spring dreams are made of. While any cheese will do in this particular fantasy, there are few cheeses that just scream “spring,” some of which are only available during these few months a year.
If you share such fantasies, read on to see a few of our favorite spring cheeses. And if you don’t fantasize about cheese and wine, well, you’re doing lit wrong.
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"The Season of Sakura" by The Geography of Cheese⠀ Here showcasing the delicate Sakura by Kyodogakusha in Hokkaido. ⠀ ー⠀ From the blog: "This cheese exudes all the beauty of a cherry blossom. Besides the elegant flower bud placed in the middle of the round, the cheese is covered in a soft, pillowy white mold. Inside it is pure and white, with a thin cream line under the rind. On the tongue, it melts in your mouth with a faint acidity and light saltiness."⠀ ー⠀ #thegeographyofcheese #thegofc #sakura #kyodogakusha ＃桜 ＃共働学舎⠀ #cheeseinjapan #japanesecheese #hokkaidocheese #shintokucheese #sakuracheese #日本チーズ ＃北海道チーズ ＃新得チーズ ＃桜チーズ
Hokkaido, Japan is a blessed place, boasting volcanoes, ski resorts and some of the best dairy in Asia. Sakura, Japanese for ‘cherry blossom,’ is a soft cow’s milk cheese made in the Camembert-style.
It also happens to be the most famous cheese in all of Japan. The cheese itself is aged on top of cherry blossom leaves, then garnished with pickled cherry blossoms. One bite of Sakura overwhelms the palate with the floral taste of cherry blossoms, and a hint of saltiness. From the flavor to the presentation, this cheese encompasses Japan perfectly.
Hudson Flower brings an American-twist to a Corsican classic, Fleur de Maquis. Made in Old Chatham and aged in Murray’s Cheese caves, Hudson Flower is a young sheep’s milk cheese made bathed in secret mix of rosemary, lemon, thyme, marjoram, elderberries and hop flowers.
While the cheese itself has a milky, paste-like consistency, the floral coat it puts on adds a brightness you wouldn’t expect. This is the kind of cheese that kicks off the spring season right, and sticks with you until the sun fades away.
Up in Smoke
Up in Smoke will take you right back childhood nights spent around a campfire. The producer, River’s Edge, is a family farm that raises goats on the Oregon Coast, and cheesemaker Patricia Morford uses the goat’s milk to create Up in Smoke, which is enveloped with hickory smoke, then wrapped in a bourbon-infused smoked maple leaf.
The clean, tanginess of goat cheese combined with the smoky bourbon and rich maple makes for a unique cheese that can be smeared on pretty much anything.