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Links(This is a work in progress. If you are a cheesemaker who wants to be linked, let me know)Cheese Organizations: Food Folks to Read: Other Cheese stuff: |
Dairy Diaries 2006Dairy One: Westfield Farm 
After coffee and donuts in Greenfield, our first stop was Westfield Farm. They are best known for their Hubbardston Blue but they are also the makers of chocolate goat cheese. And it was great. I may be the only one to think so, because when I tried, during my travels, to offer it to others, they all rejected it or just took a little nibble and ignored it on the plate. To me it tasted like really tangy and firm chocolate mousse or the inside of a chocolate cheesecake. Because it was (goat) cheese-based, it combined the best of milk and dark chocolate. Sure it's a novelty, but it's a damn good novelty. The owner gave us a tour despite the fact that we only called ahead about a half hour before arrival. We got to see the end of day's blue production, the packaging area and the aging cheese. It was a small two-barn operation, small enough that they just replaced a line of regular home refrigerators with an actual aging room. Like I said, the Hubbardston Blue is their flagship product,. It's available in goat or cow milk in a 5 ounce oozy disc. It's ash-covered and blue veined and it's ok if you want to think about it as a blue-brie. We bought pretty much one of every product they make and were gifted some Hubbardston that was too soft and runny to sell. The rind cracked and oozed into our cooler but it was awesome soaked into bread when we finally stopped for lunch. Rich and pungent with just enough bitter in the rind to make you pay attention. |
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