Goats

We'd like to introduce freelance writer Eve Hill-Angus as a new contributor to D Magazine’s restaurant coverage.

Last week, while tasting my way through the display case at Scardello, I told the cheesemonger I wanted to focus on sampling Texas-made cheeses. Without missing a beat, he immediately reached for a wrapped disk of fresh chèvre. Within a matter of seconds, he handed me a small tasting spoon with a sample. It was love at first bite. I adored the creamy consistency and vibrant fresh flavor. The chalky texture that plagues so many goat cheeses was nowhere to be found here. It was mild and pleasingly rich. The flavor was gentle enough to appease the most discerning palate, while thoroughly impressing my cheese nerd friends who arbitrarily rate the quality of a cheese by the volume of its sweat sock aroma.