There's a reason why we (used to) use the term "spring chicken"!
Meat and dairy products have seasons just like other foods, even though modern mass production has made it so that most items are available most of the time. -- Fresh pork is best at the same time as apples are abundant, and those same animals' hams put up to cure are ready in time for Easter feasting. Cows eat sweeter grass and develop more backfat from autumn grazing.
I'm thinking of a very ripe Saint-Marcellin cheese that I had in Lyon when the weather was warm;
"Late spring to early autumn
This is considered the best season for cheese production, because temperatures allow cows and goats to graze on flowers, herbs, and clover, so this period between April and November is when most cheeses are at their prime. Up in the mountains, where the climate is dry in the summers, and rich mountain flora grows in meadows, the animals produce a milk of excellent quality, with a high vitamin content, and natural, grassy flavors that are exceptional and make for very flavorful, almost fruity cheeses.
Best cheeses for this season: Banon (goat’s milk), Boulette, Cabecou, Crottin de Chavignol, Epoisses, Fontina, Livarot, Maroilles, Roquefort, Saint-Marcellin, and Saint-Pierre."
What are some of your greatest memories of seasonal meat and dairy foods, and where?