SEE ALSO: How the choice of milk impacts the final cheese you make →

In this article, we’ll explore why spring milk makes great cheese, diving into the science behind it and highlighting some famous cheeses made from spring milk.

The impact of seasonality on milk quality

Milk composition changes throughout the year due to variations in temperature, humidity and diet. Winter milk, for example, is richer in fat and protein, as cows are often fed silage and hay. Summer milk, on the other hand, may have a lower fat content due to heat stress and reduced pasture quality.

Spring milk, however, strikes a perfect balance. It comes after a long winter when cows transition from stored feed to fresh grass. This dietary shift influences the milk’s fat and protein content, as well as its vitamin and mineral profile, making it highly desirable for cheesemaking.

Why spring milk is ideal for cheesemaking

Why it is all great to claim that spring milk makes the best cheese, let’s take a look at the science behind why that is the case.

Fresh pasture improves milk composition

In spring, cows return to lush, rapidly growing pasture. This fresh grass is rich in:

• Beta-carotene – A precursor to vitamin A, which enhances cheese colour and may contribute to a richer flavour.
• Omega-3 fatty acids – Leading to a more balanced fat profile that affects the texture and flavour of cheese.
• Essential minerals – Including calcium, phosphorus and magnesium, which support healthy curd formation.
• Microbial diversity – Beneficial bacteria from the environment, which influence the ripening process in raw milk cheeses.

Beta-carotene, in particular, plays a significant role in cheese appearance. It gives grass-fed butter and cheese a golden hue, distinguishing it from the pale white colour of milk produced from cows eating stored feed.

The perfect balance of fat and protein

Cheese requires an ideal fat-to-protein ratio for proper texture and consistency. Spring milk provides:

• Higher butterfat levels – Leading to a creamier, more luxurious mouthfeel in cheese.
• Balanced casein content – Improving curd stability and enhancing cheese structure.

This is especially important for Alpine cheeses, where the correct fat and protein balance ensures proper ageing. The right balance helps prevent cheese from becoming too dry or too soft over time.

Improved curd formation and moisture retention

The quality of casein proteins in milk determines how well curds form and how much moisture they retain. Spring milk’s high-quality proteins lead to:

• Stronger curd cohesion, making it easier to work with in cheesemaking.
• Higher moisture retention, which is ideal for soft cheeses like Camembert and Brie.
• A more elastic texture in aged cheeses like Parmigiano Reggiano and Gruyère.

This is due to an optimal balance of alpha-casein, beta-casein and kappa-casein, which determines how milk coagulates and the final cheese texture.

The influence of spring milk on cheese flavour and aroma

Spring milk delivers unique aromatic compounds that enhance cheese flavour. These include:

• Terpenes – Derived from fresh grass and wildflowers, contributing herbal, floral, and nutty notes.
• Phenols and lactones – Giving cheese a more complex and layered flavour.
• Short-chain fatty acids – Contributing to the distinctive tangy, buttery, and umami flavours.

Cheeses made from spring milk often have a sweet, grassy, nutty or floral flavour that sets them apart from those made from winter or summer milk.

Famous cheeses made from spring milk

Some of the world’s best cheeses are made using spring milk, as it enhances their flavour, texture, and aging properties. Let’s explore a few examples:

1. Comté (France)

• Type: Hard, Alpine cheese
• Milk: Raw cow’s milk
• Aging: 4 to 24 months
• Flavour: Sweet, nutty and slightly fruity with a buttery finish

Comté is made in the Jura region of France and is highly influenced by seasonal milk variations. The best wheels come from spring and summer milk, as cows graze on fresh Alpine pastures rich in herbs and wildflowers. This contributes to Comté’s complex nutty, floral, and caramel-like flavours.

2. Parmigiano Reggiano (Italy)

• Type: Hard, aged cheese
• Milk: Raw, partially skimmed cow’s milk
• Aging: 12 to 36 months
• Flavour: Umami-rich, nutty and slightly fruity with crunchy tyrosine crystals

Spring milk plays a crucial role in Parmigiano Reggiano production because it provides the ideal balance of fat, protein and casein content. This ensures a dense yet crumbly texture that allows the cheese to develop its signature umami depth and crunchy protein crystals over long ageing periods.

3. Gruyère (Switzerland)

• Type: Hard, Alpine cheese
• Milk: Raw cow’s milk
• Aging: 5 to 24 months
• Flavour: Sweet, nutty and slightly fruity with caramel undertones

Gruyère is another Alpine cheese that benefits from spring milk’s richer fat content. This leads to a more supple, melt-in-your-mouth texture and enhances the caramelized, buttery notes that develop with ageing.

4. Camembert (France)

• Type: Soft, bloomy rind cheese
• Milk: Raw or pasteurized cow’s milk
• Aging: 3 to 5 weeks
• Flavour: Buttery, mushroomy and slightly grassy

Spring milk improves Camembert’s creaminess and rind development. The presence of beneficial microbes from fresh grass allows Penicillium camemberti to flourish, resulting in a beautiful white bloom and soft, oozing texture.

5. West Country Cheddar (UK)

• Type: Hard cheese
• Milk: Raw or pasteurized cow’s milk
• Aging: 6 to 18 months
• Flavour: Rich, nutty, and slightly tangy with grassy undertones

Traditional West Country Cheddar, made in Somerset and Devon, benefits from the lush spring pastures that provide grassy, nutty and slightly sweet notes to the cheese.

How to tell if cheese is made from spring milk

Some artisanal cheesemakers highlight seasonal variations in their cheeses. Here’s how to identify spring milk cheeses:

• Look for seasonal batch labels – Some producers note the milk’s season of production.
• Check for grass-fed labels – These often indicate cheese made from spring or summer milk.
• Taste for floral and grassy notes – Spring milk cheeses often have distinct herbal, nutty or floral flavours.

Some dairies even offer limited-edition cheeses made exclusively from spring milk, celebrating its unique qualities.

Conclusion

Spring milk makes exceptional cheese due to its higher butterfat content, balanced proteins, improved microbial diversity and complex aromatic compounds. Some of the most celebrated cheeses in the world—Comté, Parmigiano Reggiano, Gruyère, Camembert, and West Country Cheddar—owe much of their flavour and texture to milk harvested in spring.

If you ever get the chance to taste a spring milk cheese, pay attention to its creaminess, sweetness, and floral undertones—a direct reflection of lush pastures and nature’s renewal.

Would you like recommendations on seasonal cheese pairings? You can find out more in this blog post about how to assemble the best springtime cheese board.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Why Spring Milk Makes Great Cheese (& Famous Examples) appeared first on Cheese Scientist.

SEE ALSO: Step-by-step guide to assembling cheese platters for every occasion →

In this guide, we’ll follow a structured approach, selecting four options for each of the five main cheese types: fresh, soft, semi-hard, hard and blue. We’ll also highlight the best seasonal accompaniments to make your board shine. Additionally, we will discuss ideal wine pairings, presentation tips, and how to store your cheeses to maintain their freshness.

The basics of building a seasonal cheese board

Creating a well-balanced springtime cheese board starts with selecting a variety of cheeses that complement each other in flavour, texture and intensity. Here are some key principles to keep in mind:

1. Balance textures and flavours: Choose a mix of creamy, firm, crumbly and soft cheeses to create variety. Include mild cheeses for approachability and stronger cheeses for complexity.
2. Incorporate seasonal ingredients: Spring is all about freshness, so use in-season fruits, vegetables and herbs. Choose bright, juicy accompaniments like strawberries, apricots and radishes.
3. Consider visual appeal: Arrange cheeses and accompaniments in an aesthetically pleasing way. Use different shapes, colours and textures to make the board visually enticing.
4. Pair with the right accompaniments: Offer a mix of sweet, salty and crunchy elements. Nuts, jams and crackers provide contrast, while honey and preserves enhance the cheeses’ natural flavours.
5. Serve at the right temperature: Cheeses should be served at room temperature to bring out their full flavours. Remove them from the fridge at least 30 minutes before serving.

Fresh cheeses

Fresh cheeses are mild, creamy, and often have a slight tanginess, making them perfect for a spring cheese board. These cheeses pair beautifully with fresh fruits, herbs and floral honey.

Best options for spring

1. Brousse du Rove – A fresh goat cheese with a delicate, tangy flavour, perfect with honey and figs.
2. Faisselle – Soft and creamy, this cheese is best enjoyed with a drizzle of lemon-infused olive oil.
3. Chèvre frais – Light and spreadable, it pairs beautifully with fresh herbs like thyme and edible flowers.
4. Fromage Blanc – Smooth and tangy, great with a spoonful of apricot jam.

Soft cheeses

Soft cheeses bring richness and a touch of decadence to a spring cheese board. Opt for varieties that are slightly bloomy or creamy but not too intense in flavour.

Best options for spring:

1. Brillat-Savarin – A triple-cream cheese that is buttery and indulgent, perfect with honeycomb and spring berries.
2. Camembert de Normandie – Earthy yet mild, it pairs well with fresh green apple slices or rhubarb compote.
3. Chaource – A creamy, bloomy-rind cheese that complements fig jam and lightly toasted nuts.
4. Délice de Bourgogne – A triple-cream French cheese that melts on the tongue, ideal with crisp white wine and dried apricots.

Semi-hard cheeses

Semi-hard cheeses provide a firmer texture while still offering creamy, nutty, or fruity notes. They balance the board with more structured flavours.

Best options for spring:

1. Tomme de Savoie – A rustic cheese with a mild, nutty flavour that pairs well with pear slices and walnuts.
2. Morbier – A creamy cow’s milk cheese with a distinctive ash layer, delicious with fresh radishes.
3. Saint-Nectaire – Buttery and slightly tangy, perfect with roasted hazelnuts and grapes.
4. Ossau-Iraty – A firm yet creamy cheese from the Basque region, great with cherry preserves.

Hard cheeses

Hard cheeses add depth and contrast to the board, providing robust, nutty, or crystalline textures.

Best options for spring:

1. Comté (6-12 months aged) – Buttery and slightly fruity, delicious with fig preserves and almonds.
2. Beaufort – A firm cheese with a rich, nutty flavour, perfect with roasted artichokes and honey.
3. Cantal Doux – Mild and slightly tangy, great with fresh apricots and walnuts.
4. Mimolette (young or semi-aged) – A vibrant orange cheese with a dense texture, ideal with crunchy vegetables.

Blue cheeses

Blue cheeses bring a creamy yet bold contrast to the board. For spring, it’s best to opt for milder varieties that don’t overpower the fresh flavours of the season.

Best options for spring:

1. Bleu d’Auvergne – Creamy with a slight tang, ideal with wildflower honey and walnuts.
2. Fourme d’Ambert – A mild and creamy blue cheese that pairs well with ripe pears and acacia honey.
3. Roquefort – A tangy sheep’s milk blue cheese, perfect with toasted pecans and dried apricots.
4. Persillé de Tignes – A rare, herbaceous blue cheese (without blue veins), excellent with fresh figs.

Best springtime accompaniments

A great cheese board isn’t just about the cheese—it’s also about the complementary textures and flavours. Spring is all about fresh, bright ingredients that enhance the cheeses without overpowering them.

Seasonal fruits

• Fresh strawberries
• Green and red grapes
• Pears
• Apricots
• Raspberries
• Rhubarb compote

Vegetables

• Baby radishes (with butter and sea salt)
• Fresh peas
• Asparagus spears (lightly grilled)
• Cucumber slices
• Cherry tomatoes

Nuts and seeds

• Toasted almonds
• Walnuts
• Pistachios
• Hazelnuts

Jams, spreads, and honey

• Acacia honey
• Fig preserves
• Quince paste
• Lemon curd
• Rhubarb and strawberry jam

Crackers and bread

• Sourdough baguette slices
• Water crackers
• Whole grain crisps
• Poppy seed crackers

Wine and beverage pairings

Of course, no cheese platter is complete without a refreshing, and perfectly matched, drink. These are some of the best alcoholic and non-alcoholic drinks to pair with your springtime cheese platter.

• Sauvignon Blanc: Crisp and refreshing, pairs well with fresh and soft cheeses.
• Chardonnay: A lightly oaked variety complements semi-hard cheeses.
• Rosé: A fruity and dry option that pairs beautifully with blue cheeses.
• Sparkling wine: Prosecco or Champagne enhances the creaminess of triple-cream cheeses.
• Herbal teas: Chamomile or mint tea can offer a non-alcoholic pairing option.

Presentation tips

• Arrange cheeses from mildest to strongest for a smooth tasting experience.
• Use a variety of serving boards such as wooden, marble or slate for aesthetics.
• Incorporate small bowls for jams and honey to keep the board clean.
• Add fresh herbs like thyme or rosemary for a touch of green.
• Provide separate knives for soft and hard cheeses to prevent flavour mixing.

Storage tips

As always, proper handling and storage is essential to keep your cheese at its best for a long as possible. These are some simple, but effective storage tips:

• Wrap cheeses in wax or parchment paper to maintain freshness.
• Store cheeses in the fridge’s vegetable drawer for ideal humidity levels.
• Bring cheeses to room temperature 30 minutes before serving for optimal flavour.

With these selections and tips, your springtime cheese board will be a fresh, flavourful, and visually stunning centrepiece for any gathering.

Conclusion

A springtime cheese board is the perfect way to celebrate the season’s fresh and vibrant flavours. With a mix of textures, seasonal accompaniments, and thoughtful pairings, you can create a visually stunning and delicious spread for any occasion.

So gather your favourite cheeses, arrange them beautifully and enjoy the simple pleasure of sharing great food with friends and family. Ready to build your own? Snap a picture and share it with us—we’d love to see your masterpiece!

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post How to Craft the Perfect Springtime Cheese Board (+ Pairings) appeared first on Cheese Scientist.