I may have let go of Marlboro Lights a few years ago, but I still love the taste of smoke. For a long time, I kept my days going with cups of Lapsang Souchong, the Chinese black tea that’s so super-smoky my coworkers can smell it down the office hallway. A little while ago, while researching an article on the best cheeses for summertime-cookout burgers, Cheesetique owner Jill Erber turned me on to a different charred-tasting pleasure: Capri, a hickory-smoked goat cheese from Westfield Farm in Massachusetts (it also makes chocolate and wasabi varieties of chèvre). Erber likes it on her cheeseburgers with a slice of tomato, which I agree is delicious. But when I bought a log, I immediately started eating it in any way I could: folded into eggs, tossed into tomato salad, sprinkled over leftover pizza—but mostly I’ve been chipping away at the log and eating it all by itself. Yep, I’m hooked.
Related:
Dining on a Shoestring: The Cheese and Wine Bar at Cheesetique
Say Cheese: A Guide to the Best Cheese Shops and Restaurant Cheese Plates
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Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
