Spring T ime Spring Cheeses Certain cheeses are best eaten during certain seasons. Aromas and flavors of fresh earth and flowers, rinds wrapped in greenery, cheese that is young and fresh … these are cheeses meant for spring. Pair spring cheeses with a newlyreleased vintages of Rosé or aromatic white wines like Viognier, Chenin Blanc and Spanish Verdejo. Here’s a list of some great-selling “spring” cheeses available through the KeHE specialty cheese program: By Heather Opolony Category Manager, Cheese CYpress grove huMBoldt Fog Humboldt Fog is the flagship cheese of Cypress Grove Chevre, located in the town of Arcata, amid the California redwoods. Named after the thick fog that is so prevalent in Humboldt County, Humboldt Fog is a soft-ripened goat’s milk cheese unlike any other. It has a thin line of vegetable ash running through the center of the stark white paste. Then it is finished with a thin layer of vegetable ash under a soft, bloomy, white rind. When its young, this wonderful cheese is creamy, fresh tomatoes & basil, also known as a soft, & oozy near the rind, becoming Caprese Salad. firmer and crumbly toward the middle. As it ages, it becomes softer, creamier & oozes more. Just as the appearance changes with age; so does the flavor. Humboldt Fog begins with a mild, creamy, taste with a hint of lemon & becomes stronger and more complex as it ages. This unique cheese is great on a cheese plate, served simply with honeycomb & pears, or sliced atop a salad. Pair it with Sauvignon Blanc, Gamay Beaujolais or an Orange-Wheat Beer. Fresh MoZZarella Fresh Mozzarella is an unaged white cheese traditionally made from the milk of water buffalo in Italy. Imported Fresh Buffalo Mozzarella sports a high price tag and a short shelf life. In the US, mozzarella is typically made with cow’s milk and is readily available with the specialty cheese. Fresh mozzarella has a soft, stringy texture and a mild, milky flavor. The most popular way to serve Fresh Mozzarella is sliced, with