Bluebonnet
- Producer
- Westfield Farm
- Country
- United States
- Region
- Massachusetts
- Size
- 2 ins diameter, 2 ins high
- Weight
- 2-3oz
- Website
- www.chevre.com
- Milk
- Goat
- Treatment
- Pasteurised
- Classification
- Semi Soft
Blue - Rennet
- Microbial
- Rind
- Mold Ripened
Blue - Style
- Blue
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 1,500 lbs. of cheese per week.
Bluebonnet is an adapted version of Westfield Farm's famous Classic Blue Log - a surface ripened blue goat's milk cheese.
Production of Bluebonnet involves the inoculation of fresh chèvre curds with the Penicillium roqueforti (blue) mold. The curd is formed into log shapes that either remain as such for production of the Classic Blue Log or are sliced into three sections for production of the Bluebonnet, forming a small "crottin" shaped cheese.
After production, cheeses are transferred to a maturing room where they age for a period of about one to two weeks, during which time they lose some moisture and develop an exterior covering of blue mold.
The interior paste is moist and fluffy and bone-white in color. Visually, when cut in cross section, you can see the disc of white encircled by a ring of blue.
Tasting Notes
Flavors are milky, clean, and bright with citrus notes and a piquant tang from the blue mold.
