Spring sunshine and fresh green grass call for soft, mild cheeses. Eat with wild shoots for a perfect seasonal lunchI’m choosing cheeses for a spring lunch. Mild, milky cheeses to serve with early leaves and shoots – asparagus, wild garlic and young spinach. A soft burrata or mozzarella to marinate with blood orange and coriander seeds; a lump cut from a taleggio, its soft skin the colour of a mushroom cap, to melt with spinach, wild garlic and hot, thick toast. I have a fondness for the delicate, softly spoken cheeses that seem just a short step away from milk.I Read More

Source:: The Guardian