It’s easy to understand how seasonality impacts produce. The juiciest strawberries, crispest apples, and sweetest corn are all found in season. But, how does seasonality impact your favorite cheeses?
Because spring is when goats typically have their kids, goat cheese is in season in the spring. Stilton is famously best in the winter, when the wheels made with summer, pasture-fed milk are ripe. Rush Creek Reserve is made with lush autumn milk, meaning it’s only available in the late autumn and the beginning of winter.
Though many of our favorite cheeses are available year-round, cheese remains a seasonal product. Join us on Zoom on May 25th at 6pm to learn the ins and outs of the seasonality of cheese.
WHAT YOU WILL LEARN:
– The history of seasonal cheesemaking and why most traditional cheeses were only made during part of the year
– How seasonality impacts industrial cheesemaking
– Which producers in the United States only make cheese for part of the year and why
– How to shop for seasonal cheeses
INSTRUCTOR BIO:
Christine Clark is a journalist and professional cheese nerd based in Burlington, Vermont. She is a Certified Cheese Professional by the American Cheese Society. Her work has appeared in Insider, Food52, The Spruce Eats, and more, and she has been featured in NY Times, Bon Appetit, and Complex as a cheese expert. She has taught cheese classes for Saxelby Cheesemongers, Murray’s Cheese, The Cheese School of San Francisco, Bedford Cheese, and more.
