Is There Truly A Best Time Of Year To Enjoy Pungent Roquefort Cheese?

Timing the best season for sheep's milk

Why is seasonal dairy sometimes in demand? "There’s a belief that spring milk is particularly sought after for cheese – this milk is often linked to freshness and abundance, typically rich in both fat and protein (which is beneficial for cheesemaking), and historically, it would have been scarce during the winter months due to the seasonal lactation patterns of ruminant animals," explains Molly Browne. However, she notes that "The majority of cheeses today do not show any noticeable seasonal variations, thanks to modern farming practices that provide cheesemakers with a reliable supply of consistent milk."

Nonetheless, some blue cheese producers in the United States choose to limit the availability of their cheeses based on an ideal timing for milk production, creating excellent alternatives to Roquefort. Rogue Creamery, for instance, marks the release of its Rogue River Blue on the autumnal equinox, which occurs on September 22 or 23, nearly a year after the milk for the cheese has been sourced. This cheese is crafted from cow's milk collected in late fall and aged for nine to 11 months in Rogue's caves. Wrapped in syrah grape leaves soaked in pear brandy for a dry yet fruity finish, it is only available in limited quantities the following fall. Whether you enjoy blue cheese on its own or whipped with butter as a delectable topping for steak, remember: Good things come to those who wait.