As hectic as it is, fall is a great time for cheese. On the make end, now that the cheesemakers have finally got a handle on the seasonal changes in the milk, we’re putting out some beautiful batches; on the sales end, we’re selling cheeses made in August and September, the very beginning of fall milk, and as always they’re some of the best cheeses of the year. Fall is also the best time of year for the cellar; full to the brim with cheeses of all ages, a veritable feast for the cellar microflora who in turn repay us with rich textures and beautiful rinds.
It’s a great time of year for cheesemakers — and for cheese!