Since moving to Boston, I have been continually pleased by the farm fresh produce available here. Daily markets in the middle of the city and neighborhoods create a movement up here. Towards slow foods, sustainability, and heirloom varieties of vegetables, fruits and even poultry and meat.
So of course my newest treat is Capri, or Chevre to us Americans. It is goat cheese, just made here. Any by here, I mean here. Just a half an hour drive from the city lies pristine farmland. Vistas of the old home, you really do know why it is called the New England, when you come out here. Westield Farm in Hubbardston, Ma, is where one of my favorite cheeses is made. Capri. I’m no cheese expert, so I can’t tell you why, but it tastes better than the Chevre you buy at the store. I think it’s because it is fresher. It still has a light and airy texture. I’ve never experienced light and airy Chevre unless I manipulated it to that consistency. As you can see from my picture above, I was enjoying it with a freshly picked strawberry from Verrill Farm.

A lot of good uses for this kind of cheese are just by itself as a snack on a cracker, or with fresh berries as pictured. Substitute it for cream cheese or neufchatel in dishes. Instead of whipped cream on a dessert, a tablespoon of this will suffice.

Browse the link to see more about the kinds of Capri they make. Many flavors and styles to choose from, as well as online ordering for those not local, and some recipes.  Just remember the Pain Free Diet rules when cooking with Capri, especially desserts.

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