Spring is finally here! The temperatures are rising and the vegetation is beginning to green. Soon young kids, lambs, and calves will be frolicking around and their moms will be grazing on all of the fresh newness of the season. Indeed, everything about Spring brings to mind renewal and freshness.
So let’s talk about fresh cheese. These are cheeses that are meant to be consumed within a few weeks of production (a few days if you are lucky enough to catch your local cheesemaker at the Public Market or make your own!) We’re talking about ricotta, chevre, fresh mozzarella, and Fromage Blanc among others.
Fresh cheese curds are something that our friends at First Light Farm & Creamery sell only at farmers’ markets because they want people to enjoy these squeaky little treats within a few days of production.
Maplebrook Farm out of Bennington, VT delivers a fresh ricotta that is the next best thing to making your own. We like to serve this on bread with some lemon zest, fresh herbs, and honey. In fact, come by and try some this Saturday at our Earth Day Local Vendor Market from 12 to 4 p.m.
Sign up for cheesemaking classes at Hart’s
And speaking of making your own fresh cheese, sign up for our Introduction to Cheese classes in May and we’ll show you how simple it is. We will also answer your basic cheese questions so that you can be a more informed cheese buyer just in time for picnic season!