The sunshine and warmth that we’ve been enjoying here in the last week or so is promising Spring. And with it, thoughts of renewal – green shoots, nascent buds, and, of course, the lambing season.
But, of course, it’s not just ewes who are busy giving birth at the moment. When I visited The Goods Shed in Canterbury last week, the cheese monger – George, of Cheesemakers of Canterbury – had an intriguing-looking parcel on his counter. When I asked him what it contained, his eyes shone, as though looking at gold bullion for the first time.
He had just taken delivery of the first fresh goat’s cheese of the season – that is, the first cheese to be made from goats who have just kidded. As you might imagine, the milk the goats produce is particularly rich and delicious.
The resulting cheese, made by an elderly couple in East Sussex, is a revelation. If you’ve ever had a really good cream cheese – imagine that, and then imagine it twice or three times as good. This is beautifully creamy, intense, tangy, grassy, and lactic all at the same time. A wonderful treat, and one to be savoured. For me, it’s so special that I wouldn’t want to eat it with anything else, but George recommended placing a slice of it atop a grilled lamb chop. And I would never argue with George!
What a beautiful cheese. So pure looking.