Blue Chevrolait takes its name from my 1955 blue Chevy pickup. It’s also a pun I couldn’t resist, since “chevre” means goat and “lait” means milk in French! This cheese makes my heart sing. Rindless blue cheese, with light blueing, bright notes of toffee, dried apricot and hay, and a lightly fudgey texture. It's delicious . . . you can truly taste the difference of the goat's milk, but there is no barnyard here, just lovely light flavor.

Spring Fever is a rare 'lactic' (meaning, coagulated very slowly, through acidification, for bright flavor notes) cow's milk cheese. It's unlike any other American cheese, with a delicate crumbly paste like aged whipped butter, and a super-rich mouthfeel. It has light mushroomy and citrusy notes, and a lovely 'bloomy' rind. Many people think it's a triple-cream cheese, but no, it's just made with straight milk. It's surprisingly versatile, but is especially nice with bubbly beverages (champagne, cava, some ciders, light crisp beers).

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