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.
Classic Blue Log is most unusual, in that it is a surface ripened, blue goat's milk cheese. As such, it places it in a category of its own.
Production of the Classic Blue starts off with fresh chèvre curds that are inoculated with the penicilium roqueforti mould. Over a period of about 2 weeks, the cheeses lose moisture, evaporating from 10 oz. to about 7oz. and develop an exterior covering of blue mold.
They are then wrapped in permiable cellophane and shipped seven days later. The logs are best consumed after an additional two to four weeks of curing in the refigerator.
The interior paste is moist and fluffy, and bone-white in color. Visually, when cut in a cross section, you can see the disc of white encircled by a ring of blue.
Flavors are milky, clean, and bright with citrus notes and an earthy, piquant tang from the blue mold.