On the Site Talk board, "jen kalb" wrote:
"One thing that could be cool on the Cheese Board is (not exactly a Cheese of the Month but similar) Is to have threads about seasonal cheeses - those that are particularly good at different times of year.
I would be particularly interested in knowing what cheeses are coming into the markets that I should be looking for and discussing them."
We've had threads saying good-bye to some of winter's best, Mont d'Or, Rush Creek Reserve, Jasper Hill's Harbison, for example. What's ahead for Spring?
This post from March 2012 by Formaggio Kitchen in Cambridge
( http://blog.formaggiokitchen.com/2012... ) suggests:
Tronchetto Caprino al Miele
Bleu du Bocage
Other ideas? These could include cheeses that taste best when made from Spring milk or cheeses made in prior seasons that age into optimal maturity during the Spring months.