Westfield Farm Capri

$18.99/Lb






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

Country
United States
Region
Massachusetts
Milk Type
Goat
Pasteurization
Pasteurized
Rennet Type
Microbial
Age
1 week

Pour a glass of...
  • Chardonnay

    This 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.

    Pair with: Play up the bolder flavors with a more complex or funky cheese. Almost any Alpine cheese, like Comte, or earthy aged goat cheese like Chevrot make a great match.

  • Cider

    Brie 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.



    American Cider: often, but not always on the sweeter side.

    Pair with: Sweet and earthy Bleu Mont Bandaged Cheddar or malty Bleu d’Auvergne.

  • Pinot Grigio

    A lighter, crisper white wine. Tends to be refreshing and fruity, with aromas of stone fruit, peach, quince, and lemon.

    Pair with: Creamy goat or mixed milk cheese with a crisp acidic element. La Tur or Brunet are great alongside the fruit-tart flavors of the wine.