Among rolling the green hills, clear blue skies, and fresh air of western Massachusetts, the goats and cows of Westfield Farm graze and frolic. Debbie and Bob Stetson left their previous careers as shipping professionals and took over the farm, where cheese was already being made, from Letty and Bob Kilmoyer. After one month of rigorous training, the Stetsons stepped into the Kilmoyers' shoes and proceeded to carry on the 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, this goat cheese is creamy and complex with deep hints of 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, MA
Milk Type: Goat
Milk Treatment: Pasteurized
Aging: 30 days
Size(s): 5 ounces