Owned by Bob and Debbie Stetson, Westfield Farm is located on 20 acres of land, north of Worcester, in central Massachusetts. The farm was originally purchased in 1971 by Bob and Letty Kilmoyer who ran it as a cheesemaking operation until 1996, when the Stetsons bought the business. After one month's intensive apprenticeship with the Kilmoyers, they took over Westfield Farm and have continued and expanded production ever since.
Sourcing both goat's and cow's milk from local dairies, Westfield Farm produces slightly over 1,500lbs. of cheese per week.
These plump, 4oz. chèvre logs are made at Westfield Farm and then cold smoked over hickory for about 14 hours.
The distinctive hickory flavor and smooth, creamy, moist texture results in a cheese that has complex and yet accessible flavors.