Say hello to Summer Snow, a soft, sultry, sheep’s milk cheese from Woodcock Farm in Vermont. This is one of those soft cheeses that might arrive at our shop at any age. It has such a small production, though, that we’ll take whatever we can get. While this might be a problem for some cheeses – if they’re too young, they’re too bland, or too old, too funky – Summer Snow is magical because it is always fantastic, no matter its ripeness level. I get excited for all the stages, from the cakey texture and extra tang of firmer wheels to the super goopy, runny mess it can become. Although the texture changes throughout its soft-cheese life, the flavors of walnuts, cream, oyster shells, and lemon remain almost the same, just getting a touch stronger over time.

Clearly, cheesemakers and owners Mark and Gari Fisher know what they’re doing! They moved from New York City in the 1980s to a place the complete opposite of NYC, a 45-acre farm in rural Weston, Vermont. They bought themselves a flock of East Friesian sheep and started producing cheese at a time when sheep’s milk cheese made in the US was pretty much nonexistent. Now, they make eight to ten varieties, depending on the time of year, and we especially look forward to spring because that’s when Summer Snow arrives! Sometimes it’s available into the summer, but that really depends on how much milk the sheep produce, what other cheeses Mark and Gari want to make, and a whole crowd of other factors farmers in Vermont must contend with. Like snow in the summer, for instance.

So I recommend grabbing a wheel (or a few) while you can! They are perfect for Mother’s Day feasts, a day in the park, or a cozy evening in your kitchen with your buddies. Tonight, I’m pairing it with oysters, Champagne, and crispy fried potatoes at a friend’s engagement celebration. Ohhhh I am SO excited!!! I love Summer Snow season!

For the love of cheese and springtime,

Kiri

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