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One of the best things about spring is that all of a sudden, the world is in bloom!
Springtime gives us an excuse to play with pretty flowers - and some delicious cheeses made with flowers! Here are some of my favorite spring cheeses:
Evoke the spirit of the spring season with fragrant herbs, flower petals, and a touch of fennel pollen that compliments the light and delicate paste of Capriole's fresh chevre. What makes this cheese even better? It's named after the cute little goat on the Capriole label, Tea Rose!
Alp Blossom is almost too beautiful to eat…almost.
Made in the Bavarian Alps, Alp Blossom is a fragrant, flavorful, exuberant expression of its native Alpine flora. After aging, the cheese is dressed in a coat of dried herbs and colorful flowers from the surrounding meadows. A beefy, umami paste is juxtaposed with a sweet, floral rind to create a stunningly beautiful cheese. Milk from Brown Swiss cows, known for its high butterfat content, yields a rich flavor and a dense, creamy finish.
Teahive is a “feel good” cheese. The soothing qualities of tea and the relaxing properties of bergamot combine to produce a lovely cheese with the rich fragrance of orange blossoms in April.
Sweet and creamy, this Jersey cow’s milk cheese immediately delights the palate and the complexities of the tea-rubbed rind continue through the finish.
Freckled with flowers, this springy French Elderflower Tomme is everything you want in a flavored cheese. Its delicate elderflower adds just enough complexity and intrigue without overwhelming the rustic Tomme’s natural flavors.
The company’s Elderflower Tomme (also known as La Cigogne), imported to the US by Seattle-based Peterson Cheese, is flavored with the white lacy elderflowers that bloom in the French mountains during late spring each year. It’s made with pasteurized cow’s milk and aged for a minimum of four months, becoming semi-firm.
At Valley Milkhouse in southeast Pennsylvania, cheesemaker Stefanie Angstadt coats young wheels of Honey Bell, a lactic-set cow’s milk cheese, in sweet, soothing chamomile blossoms from a nearby farm. The soft, white bloomy rind grows in around the dried flowers, which bring out the sweetness of the milk while adding their own subtle, herbaceous flavor.
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