The Spring Cheese Plate

In spring, cheeses are particularly mild, thanks to the animals’ diet of tender greens. Assemble a trio of cheeses made from different milks, or showcase two soft, creamy cheeses alongside cherries to celebrate the season. A dry Bandol-style rose will complement either plate; read on for our favorite spring plates and serving suggestions.

 

 

Spring Cheese Plate with Apricots and Almonds

 

6-8 oz (185-250 g) fresh goat’s milk cheese

6-8 oz (185-250 g) sheep’s milk cheese such as pecorino pepato

6-8 oz (185-250 g) semifirm cow’s milk cheese such as tomme de Savoie

2 apricots or peaches, thinly sliced

1/2 cup (3 0z/90 g) almonds

 

To serve:

About 2 hours before serving, remove the cheese from the refrigerator, unwrap them, and allow them to come to room temperature. When ready to serve, arrange the cheeses, apricot slices, and almonds on a cutting board, marble slab, or platter. Include a spreader for the soft cheeses and a paring knife for each of the other cheeses. Serve with baguette rounds, think slices of dark bread, or crackers, if desired. Serves 4-6.

 

Spring Cheese Plate with Cherries and Triple-Cream Cheeses

 

2 triple-cream cheeses, 6-8 oz (185-250 g) each, such as La Tur or Mt. Tam

6-8 oz (185-250 g) soft-ripened cow’s milk cheese, such as Brie

1/2 lb (8 oz/250 g) cherries

 

To serve:

About 2 hours before serving, remove the cheeses from the refrigerator, unwrap them, and allow them to come to room temperature. When ready to serve, arrange the cheeses and cherries on a cutting board, marble slab, or platter. Include a spreader for the soft cheeses and a paring knife for each of the other cheeses. Serve with baguette rounds, think slices of dark bread, or crackers, if desired. Serves 4-6.

 

See more ideas for creating summer, fall, and winter cheese plates.

Learn more about different types of cheese in our Guide to Cheese.