Why Spring Cheeses Are Special

Spring feels as if it has sprung with hints of warmth in the sun and as regulars you probably already know that means the fresh young spring cheeses will start to appear at the market. Why are they special? – well, the animals are eating the fresh spring grass and shoots in the fields and the milk becomes sweeter. A few of my favourites to look out for:

Mothais (@thefrenchcomte) – a young French goat’s cheese wrapped in a chestnut leaf. The leaf first takes the moisture from the cheese then allows the cheese to keep moisture as it ripens adding a few hints of undergrowth and forest floor to the flavours. This is a great cheese at other times of the year but in spring it becomes very special.

Robiola Capra (@gastronomicamarket) Medhi brings us several versions of Robiola made with goat, sheep or cow milk or a mix of all three. My personal recommendation is the Capra (goat) as it has a wonderful acidity when fresh and firm at about 2 weeks old but ripens into a gooey unctuous strong flavoured cheese.

Images: Le Mothais, Robiola 3 Latti, Lucky Marcel

Lucky Marcel is making its first appearance at our market. This is a new cheese from @felthamsfarm and is basking in the glory of winning a super-gold award at the World Cheese Awards in November.
This is even more special at this time of the year when the fresh lush grass is appearing, so taste this on @no2poundst and I’m sure you’ll be a convert. Lovely citrus flavours at about a fortnight old when it is firm, but it takes on much bolder flavours and a gooey texture as it ripens.