Spring has an unfair advantage over winter in the cheese world. Conjuring images of just-born lambs and kids clumsily prancing about emerald fields, spring scores points on cuteness alone. Add that to the freshly sprouting grasses and herbs flavoring its milk, and some would say the season was born with a silver marketing spoon in its mouth.
Winter cheese, on the other hand, has to work harder to beguile. Its milk doesn't have sexy herbal notes, and creamery visitors don't think the full-grown animals look as cute when rushing to feed as the spring babies do. But it has things that other seasons do not — Vacherin Mont d'Or, Mont d'Or, Vacherin Haut-Doubs, Försterkäse, Winnimere and now, Rush Creek. Winter cheese is the stuff that caseophiles dream about all year long.
To read the rest of the stry, please go to: The Los Angeles Times.
