Milk is seasonal! And so is cheese. In this episode, we talk about how milk varies throughout the year, and a few cheeses that are at peak tastiness right now.
Show notes
Why milk seems the same year-round even though it isn’t naturally so
The relationship of feed and circadian rhythms in milk composition
A Tale of Two Cheeses – an illustration of the differences between winter and spring milk
Some spring cheeses to try – suggestions from a cheesemonger
Cheeses mentioned in the show
Young goat cheeses: banon, cabecou, chabichou de Poitou, chavignol
Hard cheeses: Graviera, Manchego, Cantal, Ossau-Iraty, Salers
Flower-coated cheese image from A Better Whey blog
Music (Vivaldi La Primavera and Greek folk music) via Wikimedia
Cretan goat out on a limb in the Zakros Gorge image via Lisa Caywood
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