Celebrating seasonal cheeses: spring and summer

The moment the sun starts to bring some warmth to proceedings, the majority of shoppers’ thoughts turn from rich and fudgy blues which warmed their cockles and palates during the colder months to resolutely lighter cheeses.

Creamy, milky cheeses with less heavy flavour profiles really come into their own during spring and summer, their versatility perfectly suited to the array of dishes consumers whip up at the slightest hint of sunshine. Catering for warm-weather dishes (and appetites).

“In the summer months, everything shifts towards freshness, simplicity, and lighter, more vibrant flavours,” says Nina Narramore of The Norfolk Cheese Company. “Customers naturally gravitate towards foods that feel easy and refreshing, and we see that reflected clearly in what sells well in the deli. Crisp salads, bright ingredients, and cheeses that complement rather than overwhelm really come into their own.”

“For me, the real stars of summer are those fresh, light cheeses that just seem to belong on a sunny day,” says Jen Grimstone-Jones of Cheese Etc, The Pangbourne Cheese Shop.

“Our counter is currently filling up with softer cheeses and picnic-ready lighter firm cheeses such as a French Tomme or our local Witheridge in Hay. We sell a lot more Mozzarella and Burrata in the summer too.”

Goats’ cheese is also worth a fresh look in spring. “All of our British goats cheeses are incredibly good at the moment and I tried a Buffalo Halloumi-style from The Newt in Somerset last week which will definitely be my go-to BBQ cheese for the summer,” Jen continues.

The style in which people eat evolves too. “People tend to move away from heavier, heartier meals and instead lean towards more relaxed, informal eating,” explains Nina.

“The classic ‘picky bit’ tea becomes a firm favourite — a spread of cheeses, olives, breads, and little extras that can be shared and enjoyed at a slower pace. This shift doesn’t just boost sales of summer-specific products, but also creates a gentle uplift across other cheeses that work well in this style of eating.

“One of our true seasonal standouts is Burrata,” says Nina. “It’s a cheese we tend to reserve just for the summer months, when its delicate, creamy centre can really be appreciated at its best. Served simply with ripe tomatoes, a drizzle of good balsamic vinegar, and perhaps a touch of basil, it embodies everything people want from summer food — fresh, indulgent, but never heavy.”

A British take on Feta also proves popular at The Norfolk Cheese Company, says Nina. “Mrs Temple’s Wighton cheese is our local hero. It’s a fantastic example of a cheese that fits perfectly into summer dining. With its crumbly texture, similar to Feta, and its clean, fresh flavour, it pairs beautifully with sun-dried tomatoes, salads, and light Mediterranean-style dishes. Add a chilled glass of rosé, and you have something that feels effortlessly seasonal and satisfying.”

Summer cheeses at a glance

Warmer weather requires additional provisions to keep cheese at its best, says Jen Grimstone-Jones

“It is a bit harder in the warmer weather to keep your cheeses in tip top condition. I always travel with a cool bag for any unplanned cheese purchases! We offer reusable ice packs to customers, especially those that pop in having moored up on the Thames for a few days.

“All of our online orders get extra ice in with them and we do everything we can to make sure the cheeses are kept cool in transit.

“Whereas in the winter we suggest customers get their cheeses out of the fridge an hour or two before eating, in the summer that advice changes to 30 minutes as the cheeses (especially the softs) don’t need nearly as much time to come up to eating-temp.”

Spring cheese, shared properly

Stephen Fleming of George & Joseph believes good cheese - especially from British and Irish makers - comes into its own in the warmer months

“After the heavier, richer food of winter, we start looking for brightness: green vegetables, fresh herbs, lighter wines, crisp ciders, young leaves, radishes, peas and asparagus. Cheese fits beautifully into that way of eating. It doesn’t always need to arrive with heavy chutneys and port. In spring, it can be lighter, livelier and much more versatile.

“At this time of year, I find myself drawn to British and Irish cheeses that feel alive and full of energy. A goat’s cheese such as Dorstone from Herefordshire has exactly the kind of brightness spring calls for - fresh, citrussy and delicate, brilliant with asparagus, peas, broad beans or simply spread onto warm sourdough. Add a drizzle of good olive oil, a few herbs and a glass of something chilled, and you’ve got the sort of dish that looks effortless but feels incredibly generous.

“Equally, a beautiful sheep’s milk cheese like Corra Linn from Scotland brings a lovely elegance to the table: buttery, nutty and just the thing with a chilled glass of white wine. Sheep’s milk cheeses often have a quiet richness to them, and Corra Linn is a brilliant example of how British and Irish cheesemaking can sit comfortably alongside more famous European styles while still having its own identity.

“Spring is also when I like to remind people that a great territorial cheese can be one of the most sociable things you can serve. A well-cut piece of Kirkham’s Lancashire, made in Lancashire from raw milk, has freshness, crumble and a lactic brightness that makes it wonderfully food-friendly. With good bread, chutney, radishes and a few slices of ham, you’ve got a lunch that feels both abundant and unfussy.

“For something softer and more luxurious, Baron Bigod is made for sharing. It’s a cheese that asks very little of you: let it come to room temperature, bake a loaf, open a bottle, and let people gather round. That, to me, is how cheese should be eaten - not as a performance, but as a centrepiece. It doesn’t need elaborate plating or cheffy flourishes. It just needs to be in good condition, served at the right temperature, and given the space to do what great cheese does best.”

The role of independent cheesemongers
“We can help customers move beyond the default cheeseboard and think about cheese as part of the whole meal. We can suggest seasonal pairings, talk about texture, explain how a cheese will behave when it is ripe, and help people choose something that suits the occasion rather than simply filling a gap. For customers who love good food but are short on time, that guidance matters.

“There is also a bigger point here. If we want to elevate cheese in this country, we need to stop treating it as an extra and start giving it the place it deserves. British and Irish artisan cheesemakers are producing cheeses of real quality, individuality and integrity. They are shaped by milk, landscape, skill, season and patience.

“Spring is a wonderful moment to celebrate that, because the food we want to eat naturally becomes more relaxed, more social and more open. So this spring, don’t leave cheese until the very end. Put it at the heart of the table. Keep it generous, keep it simple, and let the cheese do the talking.”