A seasonal cheese buying guide — which cheeses are at their best in each season, why cheese is seasonal, and how to buy cheese in tune with the year.
Cheese, like produce, has seasons — times when certain cheeses are at their peak. Buying cheese seasonally means fresher, better-tasting cheese. Here's a seasonal cheese buying guide through the year.
Why Cheese Is Seasonal
Cheese is more seasonal than many realize, for a few reasons. Milk changes through the year — spring and summer pasture milk is richer and more aromatic than winter hay-fed milk — so cheeses made in different seasons differ in flavor. Aging means a cheese made in spring may peak months later. And some cheeses are made only in certain seasons. Buying cheese seasonally means choosing cheeses at their best moment, whether freshly made or perfectly aged. Here's what to look for through the year.
Spring
Spring brings fresh, young cheeses as the new grazing season begins and milk turns bright and grassy. It's a great time for fresh goat cheeses (kid goats are born in spring, and fresh chèvre is at its best), young fresh cheeses, and light, tangy cheeses. The new-season milk gives these cheeses a fresh, vibrant character. Spring is the season to enjoy young, delicate, fresh cheeses, especially goat cheeses, at their seasonal peak — buy them fresh and light.
Summer
Summer is for fresh, cooling cheeses and the cheeses made from rich early-summer pasture milk. Fresh cheeses — mozzarella, burrata, fresh goat cheese, feta — shine in summer eating, paired with the season's ripe fruit and vegetables. It's also when milk from lush summer pastures produces especially flavorful cheese (some of which is aged for later). Buy fresh, light, summery cheeses to enjoy now, and note that summer-pasture cheeses (like Alpine cheeses) made now will peak after aging. Summer favors fresh and bright.
Autumn
Autumn is a wonderful cheese season, as cheeses made from rich summer-pasture milk come into their own after aging, and the cooler weather suits heartier cheeses. Look for aged Alpine cheeses, nutty and washed-rind cheeses, and cheeses that have matured from summer milk. It's also harvest season for the fruits, nuts, and cider that pair with cheese. Autumn is a great time to buy aged, nutty, and flavorful cheeses reaching their peak, and to enjoy them with seasonal accompaniments. Reach for richer, more mature cheeses.
Winter
Winter is for rich, indulgent, and special seasonal cheeses. It's the season of the spruce-wrapped Vacherin Mont d'Or (made only in colder months) and of warming Alpine cheeses for fondue and raclette. Aged cheeses, rich blues, and matured cheeses from the year's milk are at their best for hearty winter eating and holiday boards. Winter is the time to buy indulgent, warming, and seasonal cheeses like Mont d'Or and Alpine fondue cheeses, and to enjoy aged cheeses and blues for festive occasions. Lean into rich and comforting.
Buying in Tune with the Seasons
To buy cheese seasonally: choose fresh, young cheeses in spring and summer (especially fresh goat cheese in spring and fresh cheeses for summer eating); seek out aged, nutty, and matured cheeses in autumn; and enjoy rich, indulgent, and seasonal cheeses like Vacherin Mont d'Or and fondue cheeses in winter. Ask your cheesemonger what's at its seasonal peak — they'll know which cheeses are eating particularly well right now. Buying in tune with the seasons rewards you with cheese at its freshest and finest, and seasonal accompaniments to match.
Frequently Asked Questions
Is cheese really seasonal?
Yes — milk changes through the year, aging means cheeses peak at different times, and some cheeses are made only in certain seasons, so cheese has a genuine seasonal rhythm.
What cheeses are best in spring?
Fresh, young cheeses, especially fresh goat cheese (at its best in spring), and light, tangy cheeses made from bright new-season milk.
What cheeses are best in winter?
Rich, indulgent, and seasonal cheeses like the spruce-wrapped Vacherin Mont d'Or, warming Alpine cheeses for fondue and raclette, and aged cheeses and blues for festive boards.