In today’s world of super-grocery stores, it is so easy to forget that the foods we consider common, everyday staples, are in-fact quite seasonal. This past weekend, at a friend’s apartment for brunch, I remarked on how absolutely luscious the cream cheese spread on my bagel was. I knew this wasn’t your average “philly,” the texture was just slightly too structured, the cheese too lactic and fresh tasting. When I asked what she was serving, I was surprised and delighted to learn that it was a goat’s milk cheese! A fresh chevre, called Capri, from the Westfield Farm in Massachusetts. This very delicate cheese remained so; she was informed from her monger, because it was only about a week old. Westfield farm makes their cheese every four days and delivery to certain locations in NY is immediate. I rarely find myself raving about a pasteurized, vegetable rennet cheese but this one is special!
