New York Style Goat Cheesecake with Raspberry Jam
Classic NY-Style cheesecake, made tangier with chèvre
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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 New York 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. In lieu of cream cheese, spread Capri over a baguette or top fresh berries while savoring a glass of Sancerre.
"This cheese is a shining example of everything a high-quality goat cheese can be. It's clean and bright, milky and lactic and absolutely bursting with flavor. I love incorporating this cheese into meals all year round, but summer is when it truly reaches MVP status in my kitchen. My all-time favorite usage is crumbled on a homemade pizza with fresh figs, arugula, prosciutto and a liberal drizzle of hot honey."
Allergens: Milk
While harder cheeses can stay fresh for up to two to three weeks when wrapped tightly and unopened, fresh style cheeses are best consumed within a few days. The best thing to do is to keep the cheese in one of your refrigerator drawers or the vegetable bin; this will help to keep your cheese from drying out. If your cheese is packed in olive oil or brine, store any leftovers in the liquid and follow package instructions. All cheeses and meats are perishables—by definition they degrade over time—so we encourage our customers to enjoy the cheese while it's in peak condition!
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