AS SPRING APPROACHES, REJUVENATE YOUR CHEESE PLATE WITH THESE BRIGHT PAIRINGS
As the ground thaws and nature awakens, we naturally gravitate toward food that feels equally light and bright. We start to shy away from slurping warm soups and baking butter-laden comfort dishes and instead reach for seasonal fruits and veggies. Our focus becomes assembling dishes versus cooking them (think: salads and grazing boards). Certain cheeses are especially seasonal because the milk used to craft them is only produced during a specific time of year. Goats and sheep yield milk during the spring and summer, while cows produce milk all year long. “Because of this,” explains Emma Lammers, director of marketing and e-commerce at Saxelby Cheesemongers in New York City, “fresh goat and sheep’s milk cheeses are available in the spring and summer, and aged goat and sheep’s milk cheeses become available in the fall and winter.”
Respecting this natural process is one of the themes of slow agriculture—a movement that fosters connecting people to what they eat through sustainable farming practices, local production, and quality over quantity. The late Anne Saxelby, Saxelby Cheesemongers’ namesake and founder, emphasized this concept as part of her mission.
“When you’re out shopping, it’s hard to easily spot items that are truly ‘slow’ in nature. So, if you have the time, do your research!” says Lammers.
As New York City’s first all-American cheese shop, Saxelby Cheesemongers finds that sharing this mission is not without challenge. Encouraging consumers to think of American cheese as thoughtfully handcrafted and artisanal wheels rather than as the plastic-wrapped rubbery orange slices has been historically challenging. However, Lammers emphasizes the importance of reminding customers that good cheese is indeed made in the US, not just across the pond. “It feels good for us to share their stories and, in turn, it feels good for the customer to know about the hands that make their food and their stewardship of their land,” she says. The people we get to know are paramount to what we do, and it’s a privilege to grow together.”
Both the signs of spring and the slow agriculture movement are gradual, highlighting growth at their own pace. Dairies are beginning to bustle with new births and fresh spring milk, so take full advantage of the season with these five fresh matchups sure to brighten your board.
NARRAGANSETT CREAMERY BURRATA
Origin: Providence, Rhode Island | Milk: Pasteurized Cow
+ Fresh pomegranate seeds and crusty bread
Rich and luxurious burrata serves as an ideal contrast to the delightful pop of sweet-tart pomegranate seeds. Swap out your morning avocado toast for this pick-me-up pairing.
JAKE’S AGED GOUDA
Origin: Deansboro, New York | Milk: Raw Cow
+ Orange slices and wildflower honey
Citrus isn’t conventionally paired with cheese, but Jake’s butterscotchy aged gouda, when topped with orange wedges and drizzled with a little honey, bucks that principle. Oranges are a milder, sweeter citrus with less acidity than their counterparts, and honey adds an herbal touch that rounds out the candied notes in the cheese.
JASPER HILL FARM CALDERWOOD
Origin: Greensboro, Vermont | Milk: Raw Cow
+ Fresh apples and Raye’s Mustard Old World Gourmet
This heavenly Alpine pairing features grassy, nutty Calderwood; a crisp apple slice; and a dollop of Raye’s tangy, robust mustard, which is made in North America’s last remaining traditional stone ground mustard mill!
BOSTON POST DAIRY FARMSTEAD ARTISAN GREEK FETA
Origin: Enosburg Falls, Vermont | Milk: Pasteurized Goat
+ Blake Hill Preserves Apricot with Orange and Honey Jam
This feta is the best of the best, and this bright, subtly citrusy jam from Blake Hill perfectly complements the briny salt and fatty notes of the cheese.
VERMONT SHEPHERD 100% SHEEP’S MILK FROMAGE BLANC
Origin: Westminster West, Vermont | Milk: Pasteurized Sheep
+ Potter’s Crackers Cranberry Hazelnut Crisps
Slather this uniquely tart, creamy cheese on crunchy crackers studded with cranberries and hazelnuts—where could you go wrong?!
Mallory Scyphers
Mallory Scyphers is culture's Executive Content Director and has been with the company since 2018. She lives on Mobile Bay with her husband, two young daughters, one rambunctious golden retriever, and two loyal cats. Her favorite cheeses are alpine styles and mineral-y blues.
