Here are some springtime white wine and cheese pairings — all seasonally fresh, light and vibrant. Enjoy!

Fresh Chevre
Okay, not exactly a revelation, I admit. Fresh goat cheese and Sauvignon Blanc is a classic combination, of course. But each time I go back to it, I love it just a little bit more. The tangy, creamy cheese (at room temp!) with the vibrant Sauvignon Blanc is just delicious. Your wine can be a classic French Sancerre, one of those intense New Zealand versions, or a grassy California number – it’s all good! I’ve fallen hard for Westfield Farms’ cheeses over the last few years – the “plain” is plain hard to beat, and all the flavors are deelish!

Black Mesa Jalapeno Chevre
And speaking of flavors, if you’re looking for real jalapeno kick, you couldn’t do better than the impressively spicy green coating on this creamy goat cheese. From Black Mesa Ranch in Arizona, the only certified goat dairy in the state, this cheese is made from the milk of Nubian goats – of African descent and well suited for the hot climate. Unlike goat cheeses from temperate parts of the globe, the heat, lack of humidity, and desert plants eaten by the goats produce a flavor that is distinctive and unique. This jalapeno coated cheese is not for the faint of heart, but addictive for spicy food lovers. Perfect with a juicy New Zealand or California Sauvignon Blanc.

MouCo ColoRouge
A unique soft ripened cow’s milk cheese from Colorado that has won kudos from all corners. The pale orange wash on the soft rind is lovely to behold, and the taste… all at once it’s creamy and nutty and just slightly tangy, with a complex but delicate finish. Don’t be surprised if you gobble up every bite, slathering it generously on something like whole wheat crackers. I liked it with a cold, bracing German Kabinett Riesling. ColoRouge would also totally work with just about any white from Alsace or an Austrian Gruner Veltliner.

Thomasville Tomme by Sweet Grass Dairy
Of all the cheeses in this article, the Thomasville Tomme may well be the most impressive.  Something about it just says “serious cheese here” – the complex flavors and excellent texture really stood out from the pack. Just slightly toothy, with some of that crystal-grainy-thing that an aged Parmesan gets, this cow’s milk cheese from Georgia is mellow and nutty. Wonderful with a full bodied Chardonnay and some fresh sourdough bread. Come to think of it, this would make a killer grilled cheese on that sourdough…

O’Banon by Capriole
A really interesting choice – made from goat’s milk and wrapped in chestnut leaves that have been soaked in Old Forester or Woodford Reserve Bourbon – this one has a dreamy, almost whipped texture. Quite like a fresh ricotta, really. Light and palate-cleansing, with a delicate nutty character. Red wine would be completely overpowering here, but it is quite versatile with all kinds of white wines. It was a decadent foil for Viogner, but would also work with Pinot Grigio, Riesling, Champagne and Chardonnay. I’m planning on spreading it on thin toast this summer, and then topping it with slices of fresh heirloom tomatoes and light sprinkling of coarse salt and good olive oil…

Rutulin
Serious Italian goat cheese here, with intense, classic tang and creaminess that goat cheese lovers will appreciate. From the hills of Piedmont, each log of Rutulin is coated with either sesame seeds or fresh (not dried) wild herbs which give interesting texture and flavor contrasts, and aged in natural wine cellars, adding to the essence of the cheese. For all its freshness, it still has a very definite “Old World” feel. Loved it with an Alto Adige Pinot Bianco, but it would also work beautifully with Riesling, Pinot Grigio and Sauvignon Blanc. A great addition to a charcuterie selection!

Bruder Basil
A smoky, creamy cow’s milk cheese from Germany’s Bavaria region that’s pretty interesting. Originally, Basils was manufactured by Trappist Monks in the Abbey of Rotthalmunster. In 1902, Basil Weixler founded the Bergader Private Cheese Dairy that still makes its cheeses with old traditions. This semi-soft cheese is smoked over beech wood, and the resulting smoky character amps up the rich and creamy texture. As tasty as it is on its own — paired with Cava, I should add – it also is a champion melting cheese. Perfect for grilled cheese sandwiches, or stirred into pasta or risotto.

Farmhouse Kefalotiri / Feta
This Kefalotiri reminded me of a feta, but a denser, nuttier one. It’s made on the island of Crete, from the fresh milk of free-ranging sheep and goats, during months when grasses and plants are green for a sweet flavor. Nice for noshing, especially when served as part of a platter of olives, roasted peppers, almonds, falafel and pita bread. Begs for a Sauvignon Blanc or Pinot Grigio. If you cannot find the Kefalotiri, buy a really good Feta instead!