Most milk-producing animals step up their production in spring to prepare for babies. That extra milk also gets used to make cheese and butter—yum. Unaged chevre and mascarpone are some of the first to use this year’s milk. Look for Spring Hill Jersey Cheese from Sonoma and Nicasio Valley Cheese from Marin at local farmers markets. In particular, grab Spring Hill’s squeaky-snacky cheese curds or Nicasio’s Foggy Morning, a fresh organic cow’s milk cheese sometimes flavored with basil and garlic.