Hubbardston Blue

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

Affineur:

City, State: Hubbardston, Massachusetts

Region: Northeast

Country: USA

Milk Type: Goat

Milk Treatment: Pasteurized

Rennet: Vegetarian

Rind: Bloomy/Ash