Cheese packed with vitamins
Spring cheese is made from the milk of cows that come out after the winter. The first milk still contains components of the feed they received when they were inside, so the point is that the first week the cow’s milk is not used for spring cheese. Then, after 28 days, the first spring cheeses are ready for consumption. The cheese gets its taste because the milk of the first overwintered grass contains softer milk fats. Also, the points of the fresh grass contain more nutrients and vitamins. This makes the cheese creamier and much softer than regular cheese. Although the cheese tastes smoother and softer, it is not fatter than usual.
Spring cheese is a seasonal product. This is available in the period May/June. Officially, the real spring cheese is available for four weeks. This has to do with the first winter grass. If the farmer has mowed the next grass is less “fat” than the overwintered grass. Of course, the cows still eat grass and those milk fats are softer than when they eat hay and pit, but nothing compares to the first grass.
The meadow milk for the farmstead Spring Cheese is briefly heated (thermized). It is a particularly soft and creamy cheese packed with vitamins. After 5 weeks of maturation, the cheese is ready for consumption with an optimal taste!