Hubbardston Blue
- Producer
- Westfield Farm
- Country
- United States
- Region
- Massachusetts
- Size
- 2-3 ins diameter, 1-2 ins high
- Weight
- 5oz
- Website
- www.chevre.com
- Milk
- Cow
- Classification
- Soft
- Rennet
- Microbial
- Rind
- Blue
Mold Ripened
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.
Hubbardston Blue can be made from either cow's or goat's milk, and the two versions switch out seasonally to keep up with demand. Unlike the Classic Blue Log that receives its inoculation of Penicilium Roqueforti mold on the surface of the young cheese, milk used for the production of Hubbardston Blue is inoculated while still in the vat.
Hubbardston Blue is a surface ripened blue cheese that develops a very soft and creamy center upon ripening.
When mature, the rind of the cheese is covered by a powdery, blue-gray mold that encases a bright, white interior.
The interior paste is soft and almost mousse-like when young, becoming more yielding and runny with age.
The blue mold on the exterior of the cheese results in complex flavors that are reminiscent of truffles and mushrooms, with a blue tasting, lactic tang.
