Spring Cheeses Worth Seeking Out This Season

Spring Cheeses Worth Seeking Out This Season

As the weather warms and fresh milk flows again, cheesemakers lean into the flavors of the season—think herbs, bright tang, and softer styles that feel right at home on a sunny cheese board. From chive-studded wheels to maple-kissed rinds, these cheeses capture spring’s fresh-start energy.

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Bee-Chive Cheddar

Utah’s Beehive Cheese is known for its creative rubbed-rind cheddars, and the new Bee-Chive Cheddar marks the tenth addition to that lineup. The rind is coated with onion and garlic, giving the cheese a savory, aromatic punch while keeping the cheddar’s tangy backbone intact.

The vibe is somewhere between a pub snack and a farmers’ market find—bold but easygoing enough for everyday eating.

Try it with:

• IPAs, Belgian-style beers, or amber ales
• Crisp whites like pinot gris or chardonnay
• Prosciutto, roasted vegetables, apples, buttermilk biscuits, or even potato chips

Versatile and snack-friendly, it’s exactly the kind of cheese that fits today’s casual, mix-and-match board culture.

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Doeling From Boxcarr Handmade Cheese

North Carolina’s Boxcarr Handmade Cheese created Doeling in 2020, a seasonal goat’s-milk cheese developed by cheesemaker Samantha Genke. It’s produced right after the farm’s goats finish kidding in early spring, when milk is especially vibrant.

The square bloomy-rind cheese is made with dried organic chives mixed into the curd before aging. Young wheels are firm and bright; with time, they soften into an oozy interior beneath a classic white rind.

Expect citrusy goat flavors balanced with earthy notes and a gentle oniony lift from the chives. One indulgent serving idea making the rounds: lay slices over freshly grilled steak and let them melt into the meat.

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St. Pat From Cowgirl Creamery

Spring traditions run deep at Cowgirl Creamery. Their seasonal St. Pat cheese appears around St. Patrick’s Day, when cows in West Marin historically return to pasture after winter.

Young wheels are wrapped in locally harvested nettle leaves, which are briefly blanched before being applied. As the cheese ages, a light bloom of white mold grows over the leaves.

The result is a soft, creamy cheese with buttery richness from spring milk and gentle herbal notes from the nettles—mild, accessible, and unmistakably seasonal.

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Maple-Washed Willoughby From Jasper Hill Farm

Vermont’s Jasper Hill Farm produces Willoughby, a small washed-rind cheese originally created by neighboring Ploughgate Creamery. The soft wheel develops a sticky coral-colored rind and a spoonably creamy interior with savory flavors that can hint at sautéed onions, smoke, and ripe fruit.

For a seasonal twist, Jasper Hill created a special edition washed with maple liqueur from Green Mountain Distillers during Vermont’s sugaring season. The wash adds subtle sweetness—especially in the rind—alongside notes some tasters compare to smoked ham.

Serve it warm with a drizzle of maple syrup and maple-glazed pecans for a seriously cozy spring treat.

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Meredith Dairy Marinated Sheep & Goat Cheese

Fresh and ready to eat, the marinated sheep-and-goat cheese from Meredith Dairy brings a different kind of spring energy. The creamy cubes are packed in oil with garlic and herbs, giving them a tangy, slightly garlicky flavor that’s incredibly spreadable.

It’s an easy win for quick meals:

• Spoon it onto a cheese board
• Spread it on baguette slices or crackers
• Toss chunks into hot pasta where they melt into a simple sauce

Low effort, big flavor—the kind of ingredient that makes spring cooking feel effortless.

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