Springtime on the farm means little sleep for a cheesemaker, but the news is good for the rest of us: Milk abounds and milk means cheese. Spring is the season when fresh goat and sheep’s milk cheeses make their first appearance.
It’s hard to find a better complement to these young lovelies than the wines of France’s Loire Valley. The Loire is known for its centuries-old traditions and fruity, crisp wines. Join beloved Cheese School instructor Colette Hatch in for a spring night of fresh pairings.
