SPRING CHEESES
Spring Cheeses: Why this season changes everything
Spring is the season of new beginnings and lightness. The pastures are covered with young grass and flowers, and the fresh milk is made into delicate cheeses with milky, floral flavours. This is the period for creamy soft cheeses, melt-in-the-mouth goat's cheeses and short maturing periods, capturing all the vitality and freshness of the new meadows. Platters take on soft, bright colours, and the younger cheeses are enjoyed incredibly fresh, revealing floral and herbaceous notes that tell us Spring has arrived. This is also a time for discovering light blue-veined cheeses or fresh cheeses flavoured with herbs, which celebrate the terroir's diversity.
The season invites us to savour bright, gourmet platters, where airy textures and subtle flavours combine with new seasonal vegetables, crisp salad leaves and lively white wines. Spring is a celebration of delicacy and lightness, where every bite reflects the authenticity and rebirth of the terroir. It's the perfect time to rediscover the delicacy of still young cheeses, while exploring unexpected and colourful combinations that bring out the best in gourmet delights.
CHEESES IN THE SPOTLIGHT
French cheeses
- Bleu des Causses AOP – Occitanie
- Brie de Melun AOP – Île-de-France
- Camembert de Normandie AOP – Normandie
- Chabichou du Poitou AOP – Nouvelle-Aquitaine
- Crottin de Chavignol AOP – Centre Val-de-Loire
- Fourme d'Ambert AOP – Auvergne-Rhône-Alpes
- Fourme de Montbrison AOP – Auvergne-Rhône-Alpes
- Mâconnais AOP – Bourgogne-Franche-Comté
- Neufchâtel AOP – Normandie
- Pélardon AOP – Occitanie
- Pérail IGP – Occitanie
- Pouligny Saint-Pierre AOP – Centre Val-de-Loire
- Selles-sur-Cher AOP – Centre Val-de-Loire
- Valençay AOP – Centre Val-de-Loire
Some European neighbours
- Mascarpone – Italie du Nord, Lombardie
- Mozzarella di Bufala Campana AOP – Italie, Campanie, Pouilles
- Robiola di Roccaverano AOP – Italie, Piémont
- Casatella Trevigiana AOP – Italie, Trévise
- Queso Tetilla AOP – Espagne, Galice
CROTTIN DE CHAVIGNOL PDO
Family: Goat's cheese
History and origin
An anecdote
Crottin de Chavignol was traditionally served warm on a salad of local baby greens, giving rise to the famous Crottin chaud, an emblematic Berry recipe.
Suggested pairings
- Wine: White Sancerre, Pouilly-Fumé
- Bread: rye bread, seeded bread
- Fruit: green apples, pears, fresh figs
- Serve with: flower honey, crisp salad
A tasting tip
Ideal grilled for a few minutes in the oven on a slice of toast, or added to a warm salad with walnuts and a light vinaigrette.
How to cut
Cut into round slices or halves, depending on maturity.
CAMEMBERT DE NORMANDIE PDO
Family: Soft cheese with a bloomy rind
History and origin
Normandy Camembert was born at the end of the 18th century, in Camembert in the Orne département. Marie Harel is often credited with its creation, thanks to a technique that was passed on by a reluctant priest. Its white bloomy rind, creamy texture and subtle flavour make it a symbol of French gastronomy. AOC certification was obtained in 1983, guaranteeing that the cheese is made from raw milk using traditional Norman methods.
A tasting tip
Excellent on its own, in a salad, or grilled in the oven in its box with a drizzle of honey or dried fruit.
How to cut
In triangular wedges to balance the paste and crust.
A must-attend event for industry professionals
To discover the rich heritage of cheese and the latest innovations in the sector, industry professionals can gather at the Cheese and Dairy Products Show.
This international event brings together producers, cheesemongers, and distributors united by a passion for cheese. It offers a unique opportunity to discover new specialties, network with producers, and explore market trends.
The trade show is also an ideal venue for deepening one’s knowledge of dairy products, their seasonality, and evolving consumer expectations.