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A Cheese Plate Primer: Spring

Post updated 3/15/22

Keep it light and bright with seasoned wedges selected by Alex Palomo.


Pecorino Ginepro

ORIGIN: Emilia-Romagna, Italy
MILK: Pasteurized sheep’s milk
PAIR WITH: Losada Cornicabra Olives

Flaky texture and dark, sweet flavors from juniper berries and balsamic vinegar coating the rind set this pecorino apart. Palomo pairs it with “fruity, meaty olives for a big and herby bite.” 


BelGioioso Burrata with Black Truffles

ORIGIN: Wisconsin
MILK: Pasteurized cow’s milk
PAIR WITH: Potter’s Toasted Oat Crackers

Luscious cream meets salty, mushroomy truffle in this balanced burrata. “You don’t need much more than a great cracker to complete the tasty picture,” Palomo adds. 


Sennerei Huban Alp Blossom 

ORIGIN: Doren, Austria 
MILK: Pasteurized cow’s milk
PAIR WITH: Avalanche Cheese Co. Chorizo

Alpine herbs and flowers—think marigold and lavender–covering this round impart fresh notes to the dense paste. Layer it with goat and pork sausage and the “slight kick of the chorizo is mellowed by the cheese,” Palomo says. 


River Whey Creamery St. Clements 

ORIGIN: Schertz, Texas
MILK: Pasteurized cow’s milk
PAIR WITH: Unbound Pickling Maraschino Cherries

This match—with essences of orange, lemon, and honey from the cheese—reminds Palomo of cherry compote. “You have sweet, tangy, bright, zesty, and creamy all balancing and dancing on your palate–so good!” he says. 


Zingerman’s Creamery Detroit Street Brick

ORIGIN: Ann Arbor, Mich.
MILK: Pasteurized goat’s milk
PAIR WITH: Girl Meets Dirt Pink Bartlett Cutting Preserves

Creamy goat cheese lightens up the concentrated sweetness of these membrillo-style preserves, while nuanced spice from green and pink peppercorns—the former in the cheese and the latter in the jam—comes through, Palomo says. 

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