Interested in cheese seasonality? So are we! Our cheesemaking expertise isn't everything. Seasons play a fundamental role in the personality and identity of a cheese. Let's explore the secrets of cheeses and their intimate ties with nature!
Think back to elementary school lessons: seasonal cycles determine climate and vegetation conditions. As a result, these natural factors directly influence milk collection and quality, cheese production, its commercialization, and finally its consumption.
Let’s zoom in on three natural determining factors.
The climate and natural environment, such as soil minerals, affect the growth cycle and the type of flora present.
Climate variations throughout the year bring fresh grass, wild clover, or meadow flowers. Nature also provides periods with drier herbs, less dense foliage, and nitrogen-poorer vegetation. Consequently, what grazing animals eat, and the milk they produce, varies. Remember: different diet quality = different milk quality. Logical!
The climatic and environmental factor can be summed up as follows: different pastures, different tastes. For instance, in Corsica, sheep graze on the maquis with dry herbs, producing acidic milk, resulting in a Tomme cheese with more character. Thank you, Mother Nature!
Speaking of climate naturally brings us to microclimates.
Each region in France has specific climatic characteristics that directly influence cheese production. These microclimates, true natural signatures, determine not only milk quality but also cheesemaking and aging techniques.
Each cheese is a living ecosystem where temperature, humidity, and local environments orchestrate a complex microbial choreography. Seasonal variations create unique conditions that directly influence maturation and sensory characteristics. Let’s discover them without further ado.
In summer, high humidity promotes the growth of:
In winter, lower humidity changes growth:
Spring: 10-15°C
Summer: 20-25°C
Winter: 0-5°C
These multiple parameters make each cheese a unique product, a true imprint of its territory and seasons.
There’s still one major natural determinant: the animal, without which no cheese would exist.
You’ve understood correctly: the rhythm of seasons directly influences milk production and quality, the cornerstone of all cheeses. Indeed, the diet of cows, sheep, or goats varies considerably throughout the year: lush pastures in spring, dry hay in winter, resulting in milk that’s less rich, aromatic, fatty, and flavorful depending on the period.
Besides diet, two other natural factors affect cheese seasonality:
💡Germain’s Tip
But what do dairy cows actually eat ? They are usually found grazing in rich lowland pastures, lush valleys, and sunny mountain meadows.
In winter, dairy farmers shelter their herds and switch to a compact diet of hay and grains. This change in feed results in milk with different nutritional qualities
You’ve grasped it: each cheese becomes the living story of its environment. There are concrete criteria to identify and select cheeses based on seasons.
A cheese’s seasonality depends on the natural cycle of milk-producing animals (cows, goats, sheep). Their diet varies seasonally: in spring and summer, fresh grass yields more aromatic milk, while winter diets, mostly hay, influence cheese texture and taste.
💡Germain’s Tip
Our Époisses is made from 100% local milk from cows raised without GMOs (less than 0.9% presence). This guarantees the purity and traceability of our cheese.
Did you know it takes 2 liters of precious milk to produce just one 250g Époisses? Each gram of this iconic cheese represents our expertise and passion.
Production methods are also key: cheeses with short ripening periods, like fresh goat cheese, are typically eaten soon after production. Fresh cheese (like goat cheese) is best in spring and summer.
On the other hand, pressed cheeses (Comté, Beaufort) or cooked cheeses require months of aging to reach full maturity, making them better suited for autumn and winter.
Knowing cheese qualities and flavors inside-out: a job, a passion! Cheesemongers and local producers know exactly which cheeses are at their peak each season. They’re your best allies to choose seasonal cheeses and enjoy premium quality products at the right moment. Visit your favorite cheesemonger 🙂
You won’t disagree, right? You crave raclette or fondue more in winter, and a salad topped with burrata (or feta) in summer. It’s a dietary habit deeply rooted in our culinary traditions, also dictated by—surprise—the seasons. Cravings for lighter or stronger cheeses vary seasonally: we prefer fresh cheeses in summer and more aged ones in winter.
Winter is perfect for rich, comforting cheeses: creamy Mont d’Or (perfect spooned or baked), Morbier with its characteristic ash line, and 18-month-aged Comté, stronger and perfect with Jura white wine. Lovers of soft cheeses will appreciate Pont-l’Évêque and Livarot, powerful in flavor. Roquefort, king of blue cheeses, is great for winter dishes and holiday cheese boards. Lastly, washed-rind cheeses like Langres, strong-flavored, are favored in winter for their rich, comforting tastes.
Spring brings lighter, fresher cheeses: Coulommiers (creamy alternative to Brie), golden-rind Chaussée aux Moines, airy Burrata, Crottin de Chavignol and Saint-Félicien (excellent with seasonal salads). Roquefort remains popular, paired with dried fruits. Époisses is also an excellent spring choice, and surprisingly, Reblochon shines particularly in springtime—rediscover it!
Summer favors fresh, lighter cheeses, ideal for aperitifs or meals: Beaufort (floral, fruity), Ricotta and Feta (Mediterranean favorites). Bleu d’Auvergne pleases blue-cheese lovers; creamy Saint-Nectaire enchants the palate; Ossau-Iraty, slightly sweet, pairs wonderfully with black cherry jam.
As autumn arrives, we turn to cheeses that are more mature and rich in flavor. Brie and Pont-l’Évêque, with their creamy texture and delicate aromas, pair beautifully with seasonal fruits like figs and grapes. Maroilles, with its bold character, is perfect for lovers of strong flavors. Bleu d’Auvergne and Fourme d’Ambert, both blue-veined, go wonderfully with walnuts or honey, striking a perfect balance between strength and sweetness. Comté, with its notes of hazelnut and butter, remains a classic choice for cozy autumn evenings.
And to end these suggestions on a high note: Langres. This cow’s milk cheese, with a soft paste and washed rind, is an autumn gem. Why? Because it pairs perfectly with seasonal produce — fresh figs, juicy pears, crisp grapes, or walnut halves. Its creamy texture and delicate aromas create a beautiful harmony with these autumnal flavors, for pairings that are both simple and refined.
💡 Germain’s Tip
Historically, being ‘in season’ refers to agricultural and food products that reach maturity at a specific time of year. A vegetable, a fruit, or in our case, a cheese, is considered ‘in season’ when it reaches its peak of perfection at a given moment.
Over time, the expression evolved to mean ‘being appropriate,’ ‘being timely,’ or ‘being fitting for the occasion.
Behind seasonal cheese exploration lies a complex reality. True cheese seasonality, dictated by natural milk production cycles and grazing conditions, often clashes with commercial demands and consumer expectations.
Today’s cheese demand is continuous. Modern production techniques—storage, preservation, controlled animal diets—make cheeses available year-round. Thus, “cheese season” isn’t solely nature-driven but influenced by marketing strategies and economic logic.
This paradox doesn’t diminish cheese richness and diversity. Rather, it highlights producers’ adaptability, preserving terroir essence while meeting modern customer expectations. Seasonality becomes inspiration, a living heritage constantly reinvented
Cheese seasonality isn’t just technical—it’s nature narrating its own story. Each cheese is witness to a moment, a land, a unique ecosystem. Seasons shape its aromas, textures, personality. So next time you savor cheese, pause and listen. A delicious story awaits, to discover, share, and savor.
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