Spring = fresh cheese. At least that’s the math at my house. Light, fluffy, spreadable cheese to drizzle with honey or top with chives. It’s what I want on a bagel instead of gummy, clingy cream cheese. It’s what I want on bruschetta topped with roasted asparagus. Now that spring is official, consider exploring some of the fresh cheese options where you shop. Spread the cheese on crostini, top with a drizzle of peppery olive oil and a sprinkle of dukkah—the perfect accompaniment for all the new rosés that are headed our way. Being in a spring frame of mind, I’ve gathered a half-dozen of my favorite schmear-worthy cheeses to inspire you.
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The oldest cheese in America also happens to be one of the youngest. The fresh little guy pictured here is only three to four days old when packaged, but the creamery has been making it since 1865. Correct me if you know better, but I don’t believe any domestic cheese has been in commercial production longer. More to the point, it’s delicious: moist, mild and milky, the perfect segue to spring.
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