The arrival of springtime and warmer weather means it’s time to welcome all things new. Be on the lookout for these newly released cheeses and accompaniments during your next in-person or virtual shopping trip.
1
The latest wheel from California-based Cypress Grove is just as adorable as it is delicious. Little Giant is a 4-oz bloomy rind goat’s milk cheese that packs a big punch, with a fudgy texture and mushroom-y flavor that gets more pronounced as it matures. Its size makes it the perfect wheel for socially distant gatherings, intimate dinners, or solo snacking.
2
Trying to satisfy your mid-afternoon cheese cravings with a plant-based option? Schuman Cheese’s new Vevan Foods Snax pair vegan cheese cubes—in both “P’Jack” and “Mozza” options—with dried fruit and nuts for a snack option that’s satisfying, healthy, and convenient.
3
This new pint is everything. When Jeni’s Splendid Ice Creams released an Everything Bagel flavor made with cream cheese ice cream and all the fixins—yes, onions, garlic, sesame, and poppy seeds—the internet exploded. And it’s not hard to see why: This frozen treat is the sweet-and-savory combination of flavors we didn’t know we needed.
4
Move aside basil and arugula—there’s a new pesto in town. Sea asparagus (also known as salicornia) is a wild superfood that grows on beaches and marshland and is packed with flavor and nutrients. Spoon Foraged & Found’s Sea Asparagus Pesto into your next at-home pasta dish or add it as an accompaniment on a cheese board and listen to your taste buds sing.
5
The days are getting longer and the weather’s getting warmer, which means canned cocktail season is on the horizon. These high-quality cocktails from Superbird have simple ingredients—blue agave tequila, natural grapefruit juice, agave nectar, and sparkling water—that will elevate this summer’s cheeseboard picnics and poolside barbecues.
Monica Petrucci
Monica is Culture's former Social Media Editor. Coming from a formaggio-obsessed Italian family, she was very excited to combine her passions for cheese and writing at Culture. She loves experimenting in the kitchen and pairing wine and cheese in her spare time.
