Ricotta & Chevre: Fresh Cheeses Herald Spring
The seasonal turn from winter to spring is likely the most anticipated of the year. Days get longer, temperatures go up, and fresh, seasonal food appears as if by magic. For turophiles, fresh spring cheeses are the most exciting new arrivals.
To Lassa Skinner, a Napa cheesemonger and founder of Culture, a quarterly cheese magazine, the most notable quality in spring milk is its rich flavor.
"There's more going on in the feed because they're in the pasture," she says. "There's a lot of really full flavor and lushness to the milk being produced from grass."
Photo by Mark DuFrene