Classic Blue Log (Westfield Farm, Hubbardston, Massachusetts)

Debbie and Bob Stetson started making cheese in 1996 when they took on the working farm. Even without previous cheesemaking skills they quickly learned how to make delightful goat’s cheeses, as well a few cow’s milk cheeses, obtaining milk from local farms since they just concentrate on making cheese, rather than rearing the animals too. Located just a few hours drive from Boston in 8 hectares (20 acres) of unspoilt land, the Stetson’s beautifully preserved wood-clad farmhouse dates back to the first Pilgrim settlers. This 125 g (4½ oz) small log has a very interesting ‘coat’. It is soft, almost like a pashmina scarf with a grey/blue mould, which is actually a Roquefort blue mixture. This gives the cheese a unique intense flavour to the rind, but within is a soft, velvety-textured cheese that is tangy and fresh with a bright, clean finish. This is a very individual style of cheese that I would partner with a full-bodied dry white wine or a Pinot Noir.