Westfield Farm Capri
Fresh chevre (a French staple) relies on youth to retain its vibrant, tangy character. Westfield Farm accomplishes this by making cheese several times a week only a few hours from the city in Hubbardston, MA. Made of pasteurized goat's milk, the lactic, milky paste has a delicate character with citrus flavors. The high moisture content of the style and natural lean character of goats milk makes this cheese technically 'low fat', though no skimming has taken place and the paste retains its rich and creamy quality. So healthy and versatile - chevre is fast achieving American ubiquity thanks to local producers like this. In lieu of cream cheese, spread Capri over a baguette or top fresh berries while savoring a glass of Sancerre.
Just the Facts
ChardonnayThis wine is all over the map – literally! Flavor varies widely depending on where and how it’s made.
Old World Chardonnay: crisp and minerally, with flavors of apples and roasted pears.
Pair with: Fresh or bloomy rind cheese, like Delice de Bourgogne
New World Chardonnay (USA, warmer climates): richly buttery and oaky, heavy notes of vanilla, brown butter, and tropical fruits.
Pair with: Slightly stronger cheese like sweet Tickler cheddar, or a mild washed rind.
Oxidized Chardonnay: When Chardonnay is intentionally exposed to air it is “oxidized.” Common in the Jura mountain region, this wine is almost sherry-like with spicy, nutty flavors.
CiderBrie and apples, cheddar and apples – both delicious! Why not extend that deliciousness to apples in liquid form? Enjoy cider and cheese for a pairing to remember.
English style: drier, more like a beer, with nice acidity.
Pair with: Just about anything but we love it with firm natural rind cheese, like Landaff.
Basque/Normandy : barnyardy and funky, but still with a little sweetness.
Pair with: A beefy washed rind, like Grayson to contrast the sugar and bring out the funk.
Pinot GrigioA lighter, crisper white wine. Tends to be refreshing and fruity, with aromas of stone fruit, peach, quince, and lemon.
Bring on the Spring
It has been spring for two weeks now, but the weather did not seem to get the memo. Who is to blame for the prolonged dreariness that is incessantly yawning over our land? We at the Murray’s blog must confess: it might be us. And we’re determined to rectify this. You see, back March, we …
Exclusive Recipe: Roasted Carrot, Sprouts, and Goat Cheese Salad
Last week, we featured a burrata recipe that our chef, David Elkins, developed alongside the roll-out of the new made-to-order menu at our West Village shop. This week, we are sharing a recipe that is actually on the menu. Chef David calls it the Roasted and Raw Carrot Salad. Take a gander: What you’re looking at …
Cheesify Your Oktoberfest with These Beer & Cheese Pairings
When the first crisp breezes of autumn are in the air, you know it’s time for Oktoberfest – that boisterous celebration of Bavarian heritage that despite its name falls in mid-September, heralded by clinking steins and the joyous pulse of oompah music. Marzen, the style of lager traditionally drunk at Oktoberfest, is named for the …