With the return of good weather, fresh or short-aged cheeses are making a comeback on creamery shelves. In the windows of good cheesemakers, the products are not quite the same on sunny days as in winter.
The fresh goats are back and the Reblochons are adorned with their most beautiful aromas thanks to the milk of the cows, which return to graze outside. “Cheese has a real seasonality,” recalls François Robin, best cheese maker in France.