20-some miles north of Worcester, rests Westfield Farm. Among rolling the green hills, clear blue skies, and fresh air of western Massachusetts, the Westfield goats and cows graze and frolic. Debbie and Bob Stetson left their previous careers as shipping professionals and took over the already working Westfield Farm from Letty and Bob Kilmoyer. After one month of rigorous training, the Stetsons stepped into the Kilmoyers' shoes and proceeded to carry on the Kilmoyers' tradition of producing artisanal, hand-made cheeses.
Robed in powdery grey mold as soft as a cashmere sweater, Hubbardston Blue is soft-ripened to almost a camembert richness. Inoculated with Penicillium roqueforti while still in its liquid state and aged thirty days, the goat cheese is creamy and complex with deep hints of earthbound mushrooms.
2nd Place - External Blue Molded Cheeses (All Milks) - 2010 ACS competition
Farm / Company: Westfield Farms
Cheesemaker: Bob Stetson
Proprietor: Debbie & Bob Stetson
City, State: Hubbardston, Massachusetts
Milk Type: Goat
Milk Treatment: Pasteurized
Aging: 30 days
Size(s): 5 ounces