Steve Jenkins says now's the time of the year when dairy animals go crazy! It's also the best time for cheese. Following are Steve's picks of exceptional American spring cheeses:
At Love Tree Farms in Grantsburg, Wisconsin, Mary Falk works cedar boughs into the rind of her Trade Lake Cedar Sheep Cheese.
At Capriole Farm in Benton, Indiana, Judy Schad makes a hand-ladled Banon wrapped in chestnut leaves. Also look for her Crocodile Tears and Wabash Cannonball.
Grafton Cheddar from Grafton, Vermont, is great any time of the year, but in the spring the cows eat dandelions, resulting in a butterscotch-yellow milk that makes a truly exceptional cheese.
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