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.
In this unusual goat cheese, Westfield Farm takes fresh wasabi (also known as Japanese Horseradish) from the rhizome of the wasabi plant, together with chives, and blends both into fresh chèvre.
Although the blending of wasabi together with fresh chèvre is not automatically a combination that springs to mind, the flavors balance each other beautifully.
The heat of the wasabi is offset by the clean, lactic flavor of the chèvre and enhanced by a touch of chives. It is a hot and handsome taste that quickly clears the palate.