Spring is becoming more real to me. I know, I know, I’ve been fighting it tooth and nail, but despite my unease with the process of New England spring, it’s more concrete now, and therefore I shall acknowledge its presence. In a week or so, I’ll embrace it and be full of all the joy it brings — but for now, I’ll just stick in my big toe.
One of the many things about spring that I do love is the selection of cheeses that are made from spring milk. It’ll be a while before we start seeing them in the market, but I love the tang of these cheeses. You can taste the vibrant grasses, flowers, and herbaceous notes that sometimes border on floral. Obviously, the more these animals are allowed to graze, the more natural variations the cheese will express.
Speaking of cheese, I recently went to a press dinner sponsored by the Wisconsin Milk Marketing Board. It’s hard for the daughter of a Vermonter to say it, but those were some mighty good cheeses. (Mind you, nothing even came close to New England cheeses, of course.) Heather Engwall, our host, offered to send some more cheeses my way, and as a fool for dairy (and the dairy queen is indeed a cruel mistress), I couldn’t refuse.
Twenty or more pounds of cheese arrived yesterday and is sitting in the employee lunch-room fridge. I have a lot of explaining to do. I’ll let you know how it all turns out.