Why You Should Be Eating Burrata, Ricotta & Goat Cheese This Month

Fresh Cheese Season: – spotlighting cheeses that shine in spring

Spring isn’t just for farmers’ markets and flower blooms—it’s fresh cheese season, and if you’re not filling your table with soft, creamy cheeses like burrata, ricotta, and goat cheese right now, you’re seriously missing out.

These aren’t your average cheeses tucked away in the back of the fridge; they’re the stars of spring, made for those lighter, brighter meals we all start craving as the weather warms up. Here’s why these three cheeses deserve a spot on your plate this month—and some brands worth seeking out, from well-loved names to small-batch treasures.

Why Spring? It’s All About the Milk

Fun fact: spring milk is some of the best milk. As goats and cows graze on fresh spring pastures, their milk becomes richer, more flavorful, and higher in butterfat. This makes spring the peak season for soft cheeses made from fresh milk—think delicate, creamy textures and flavors that taste alive. Burrata, ricotta, and goat cheese are all best enjoyed super fresh, so eating them now means getting them at their most vibrant and luscious.

Burrata: The Creamy Showstopper

Burrata is having a moment on social media, and for good reason—slice it open, and that creamy center spills out like a dream. Perfect for topping spring peas, asparagus, or strawberries, it’s a cheese that turns any simple dish into something luxurious.

Look for trusted brands like BelGioioso for easy supermarket access, but if you want to splurge, track down Liuzzi Cheese (Connecticut-based) or Maplebrook Farm from Vermont—both make small-batch burrata that feels straight off a trattoria table.

Ricotta: Not Just for Lasagna

Fresh ricotta isn’t the same as the tub you buy for lasagna. This is airy, slightly sweet, spread-on-toast ricotta that pairs beautifully with honey, roasted spring veggies, or a sprinkle of flaky salt.

Try Calabro Cheese (they’ve been making old-school Italian ricotta in New England for generations) or Bellwether Farms in California, known for their whole-milk, basket-drained ricotta that’s rich without being heavy.

Goat Cheese: Bright, Tangy, Versatile

Goat cheese, or chèvre, really shines in spring. Its clean, tangy flavor is a natural partner for all those spring greens like arugula and ramps, or crumbled over roasted beets. And let’s be real—it’s a cheese that makes you feel fancy with zero effort.

You probably know Laura Chenel (a pioneer of American goat cheese), but this is also the perfect time to try smaller producers like Cypress Grove’s “Little Giant” or Coach Farm in New York’s Hudson Valley for something a little different.

How to Eat Them? Keep It Simple

The beauty of these cheeses is how little they need to shine. Think burrata torn over heirloom tomatoes with a drizzle of good olive oil. Or warm ricotta spooned onto toast with honey and flaky salt. Crumble goat cheese onto a salad of spring greens, strawberries, and toasted nuts. No complicated recipes required—just fresh, high-quality ingredients that let the cheese take center stage.

Or Get a Little Extra

Feeling adventurous? Try spreading ricotta onto grilled peaches and topping with pistachios and balsamic glaze. Swap mozzarella for burrata on your next pizza for that creamy center surprise. Or roll fresh goat cheese in herbs and crushed pink peppercorns for an easy, beautiful appetizer. Pair burrata with prosciutto and grilled asparagus; spoon ricotta over lemony pasta; crumble goat cheese into a shakshuka. Bonus points for pairing with a crisp white wine like Sauvignon Blanc or a rosé—because if you’re leaning into spring vibes, you might as well do it right.

So this month, let the season guide you. Spring only comes around once a year—might as well taste it.