Spring is the season of many things . . . renewal, new beginnings, baseball, blooming flowers . . . and of course, spring is the start of the cheese season! That’s right, now is the time when “dairy goats in particular tend to breed and freshen more seasonally than cows, and begin producing their milk in the late winter and early spring.” Arguably, the most delicious and intriguing cheeses of the new season are aged goat cheeses. And in one in particular stands out, our cheese of the month, the award-winning Crottina from Blue Ledge Farm in Leicester, Vermont. Blue Ledge Farm, found in the southern portion of the beautiful Champlain Valley of Vermont, is a family owned and operated goat dairy. This is the cheese that “put them on the map” when it took a first place award in the American Cheese Society competition in 2006. Since then it has won loyal goaty fans for it’s classic simplicity. Aged for three weeks, the texture of this pasteurized cheese is velvety and smooth, with a white mold exterior. It should pair well with a Pinot Grigio (try Kris Pinot Grigio from Stewart’s Spirits) or Sauvignon Blanc (try Sterling Napa County Sauvignon Blanc) wine. We love this cheese with a dollop of local CT honey (’tis the season for that too)!