Like any other ingredient, cheese is a seasonal product, especially when artisanally made. Spring is synonymous with milk produced during this season, when the grass is beginning to sprout and goats and sheep spend more time grazing outside.

On the cheeseboards below, we tried to include cheeses which reflect this season as much as possible. We went for soft flavours, nothing too heavy, musty or aggressive. We served them on our White Ceramic Cheeseboards, which come in 3 different sizes, perfect to serve a variety of different cheeses and accompaniments:

No.1: Saint Maure- a soft, full-flavoured goats’ cheese.

Valencay- a bell-shaped goats’ cheese from the French village of Valencay.

Gaec de Caperan- Heart-shaped unpasteurized soft goats’ cheese.

Sweet Austrian Piquante Peppers filled with soft cheese.

Organic rainbow-coloured baby carrots.

No.2: Pecorino- a hard cheese from Italy, made from Spring sheep’s milk with Moroccan caperberries.

No.3: Beaufort d’Alpage- “The Prince of Gruyere”, made in the mountain chalets of the Rhone-Alpes, France.

Baby organic-coloured heritage tomatoes.

Miller’s artisan slim and ultra-crispy plum and date toasts.

All cheese from Jeroboam’s, 96, Holland Park Avenue, Notting Hill, London W11 3RB

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