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Seasons of Cheese

Albertina Roca
  |   January 16, 2015   |  

Seasons of Cheese

Intro: Unfortunately, not every cheese can be enjoyed all year round. Certain cheeses come and go as the seasons change, depending on the effects the weather has on the soil that the animals graze on. For example, cows in many areas of the world will be able to feed on rich grass during the spring, thus producing the finest spring milk. It also depends on how well the animal can adapt to the change in the temperature. Some may handle the winters well, while others are kept in sheds until spring arrives. Although most cheeses can be enjoyed throughout the year, some should be reserved for specific moments. Read on to find out about seasonal cheeses:

Cheese through the Seasons

No two cheeses are alike. The breed of the goat, cow or sheep, the feed, the fat content o f the milk, the shape, method of drainage, curding, processes used. Dozens of different factors can influence the ultimate flavor and texture of the cheese.

Seasonal Tip

Cheeses with a long affinage (aging) are good all throughout the year.

Chèvre

From April to May spring goat cheeses are made; the come summer and autumn cheese. Although this is true for artisanal chèvre, industrially produced goat cheese is made from hay-fed, shed-kept goats, which many people enjoy, but lack some of the intense flavor seasonal cheeses produce.

Late spring to early autumn

This is considered the best season for cheese production, because temperatures allow cows and goats to graze on flowers, herbs, and clover, so this period between April and November is when most cheeses are at their prime. Up in the mountains, where the climate is dry in the summers, and rich mountain flora grows in meadows, the animals produce a milk of excellent quality, with a high vitamin content, and natural, grassy flavors that are exceptional and make for very flavorful, almost fruity cheeses.

Best cheeses for this season: Banon (goat’s milk), Boulette, Cabecou, Crottin de Chavignol, Epoisses, Fontina, Livarot, Maroilles, Roquefort, Saint-Marcellin, and Saint-Pierre.

Late autumn to early spring

Many animals are not able to bear the cold hard winters, and must be sheltered until the season changes. They are fed a silage-based diet, which typically affects the taste and texture of the milk they produce, and thus the cheese itself. Two prized AOC cheeses, Pont L’EVeque and Camemberts are produced during the winter, since the milk-producing cows feed on maize diet. Usually, the cheeses in this time have a higher fat content, between 40-55%, and are a favorite during Christmas time all throughout Europe. People will swear by the winter milk Vacherin Mont D’Or from Haute-Savoie, incredibly runny and soft, with a woody aroma and excellent for fondues. Silage-fed cheeses tend to be of a paler yellow color, and slightly sweeter and hearty.

The following are some cheeses that are best made in these seasons: Banon (ewe’s milk), Beaufort, Brie, Brousse, Gerome, Saint-Florentin, Stilton, Vacherin Mont D’Or, Reblochon, handmade Chevres.

Cheese from the Mountains

In the mountains of Europe, the Alps and the Pyrenees, where most aritisanal cheese is made, the cheese-making season is divided into winter and summer. In summer, the herds graze the prairies and flower-filled fields of the high mountains, filling up in the fragrant grasses. The cheese is made on-site, as the cows are milked twice daily to take the most advantage of the precious liquid. As the first snows start to fall, the herds begin their descent, continuing the milking and cheese-making process as they go down. When they finally arrive, the winter fromage season begins, and the cows are kept in sheds. Winter cheese has a completely different flavor, but it highly sought-after for its complexity.

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Author

Albertina Roca

Copywriter & Certified Cheese Addict

Meet Albertina, a seasoned food writing wordsmith and marketing creative split between the sizzling vibes of Miami and the charming streets of Buenos Aires. With a solid 20 years in the traditional and digital advertising world for the gourmet food industry, she’s mastered the art of making words as mouthwatering as the dishes they describe. She’s proudly been part of the Gourmet Food Store family (and its brands) since its very beginnings, and what a fun, flavor-packed journey it has been!

Highlights

Albertina's journey in copywriting is marked by a passion for creativity and a knack for connecting with audiences. Her expertise spans SEO-driven content that boosts visibility, engaging social media strategies that spark conversations, persuasive advertising campaigns that captivate, and heartfelt storytelling that resonates deeply.

Experience

With a diverse portfolio spanning numerous articles, blogs, and captivating content pieces, Albertina has left her mark on the industry. From informative guides to persuasive sales copy, her work not only informs but also inspires action.

Education and Background

Her journey began at Rutgers College, where she studied in History and Political Science, with a minor in English Lit. She honed her craft at The Miami Ad School in South Beach, where creativity and copy collided under the South Florida Sun. From the neon streets of South Beach to the tango beats of Buenos Aires, her pen dances with the rhythm of whatever gastronomic tales she gets to write at the time.

Currently savoring life in Buenos Aires, Argentina, she’s bilingual in English and Spanish, an avid reader, and cheese addict.

Her writing? Seasoned with creativity, spiced with experience, and garnished with a dash of wit.

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