Just like any other food, cheese can be seasonal. For example, there are the flavorful “summer cheeses” [either fresh or aged from the prior season] that are made of the milk from when the animals are on higher pastures and eat rich mountain grasses full of flowers and herbs.
Other cheeses are periodically not even available—for instance, some goat’s milk cheeses that are not produced at all during the two months prior to the end of gestation.

And then there are cheeses that are not produced at certain times of the year simply by following a traditional path or method.
A representative of the last category is Italian *Raviggiolo* – our guest today.