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Which cheeses are best in spring?
Cheese lovers know it: just like fruit and vegetables, cheeses also have their seasons. In spring, when nature comes back to life, goat and sheep cheeses are at their best. This is the time when the milk from goats and sheep is most delicate and creamy, resulting in cheeses with a soft, fresh flavour. Perfect for the lighter and fresher dishes we like to eat in spring.
Why do goat and sheep cheeses taste best in spring?
From April to July, goats and sheep give their first milk after the winter. As they eat plenty of fresh grass and herbs again, the milk takes on a softer, fresher taste. This is reflected in the cheeses, which are extra creamy and mild during this period. Goat cheese often has a slightly sour, fresh taste, while sheep cheese is slightly fuller and richer in flavour.
Curious about our range? Take a look at our delicious goat cheeses and sheep cheeses.
Taste spring with goat or sheep cheese
These cheeses are versatile and fit perfectly in fresh spring dishes. Think salad with fresh vegetables, a light quiche or a cheeseboard with fruit and nuts. Get inspired by these recipes:
- Potato leek gratin with sheep's cheese - a savoury casserole perfect for a spring dinner.
- Baby sheep cheese risotto - a creamy and soft risotto with a subtle cheese flavour.
- Prawns with goat cheese and coriander - a light, flavourful combination of seafood and cheese.
- Goat cheese hot tapas - delicious as a snack on a sunny afternoon.
- Goat cheese salad with ham and grapes - a fresh and slightly sweet salad, ideal for lunch.
- Roasted potatoes with forest mushrooms and aged goat cheese - a surprising side dish with deep flavours.
Cheeses perfect for the spring season
Besides goat and sheep cheese, there are other cheeses that go well with spring. A young, soft cheese tastes great paired with spring vegetables such as asparagus or radishes. Herbal cheeses, for example sheep's cheese with thyme and rosemary, also bring a fresh touch to your dish. Spring is the time to enjoy the light, fresh flavours and Henri Willig's cheeses give every dish a delicious spring boost!
