Spring starts on March 20th and it has us thinking of fresh, young cheese that is made shortly after the milk is collected. Spring is the time to eat all the young, fresh cheeses that you can possibly fit on your cheese plate, salads and desserts. It’s the time when cheese-milking animals are out munching some of the best grass they’ll ever get to enjoy. The newly sprouted grass and flowers add a unique, fresh flavor to the cheese that may not be present in other months. Assemble a cheese plate with fresh cheeses and pair with in-season strawberries and almonds!
Ile de France Brie
Ile de France Camembert
Ile de France Goat Cheese
About an hour to 2 hours before serving, remove the cheeses from the fridge to allow them to come to room temperature. Then slice a wedge of the brie and camembert and place on the your serving board. Then arrange the goat cheese, strawberries and almonds on the board as well. Place the organic honey in a bowl and have a small spoon, so you can easily drizzle the honey on top. Enjoy with plain crackers or baguette.
Chevremousse is a whipped goat cheese that is made from freshly collected goats milk. It has a texture close to whipped cream cheese and can be enjoyed in many of the same ways. It’s fresh and light so try dipping fresh fruits in it. It’s also great on toast with some jam!