Westfield Farm's flagship Classic Blue Cheese is a surface ripened, soft cheese made from pasteurized goat's milk. It is a multiple first prize winner at the American Cheese Society's annual competition, in the category of 'External Blue Molded Cheeses.' Made in Hubbardston, Massachusetts,
Classic Blue is one of very few external blue chevres made in the world and served in a number of America's fine restaurants. It is distinct with a soft grey velvet layer of Roquefort mold. This cylindrical shaped log is aged for about 2 weeks. The interior paste under the rind is creamy, clean and soft with tangy taste. This is a unique and striking gourmet cheese, truly a classic.
It will steal the show on any cheese platter and when you place classic blue in your recipes where you would traditionally add a goat cheese, the dish is sure to pop. Add a medallion to finish your filet and your vegetable dishes. For a real party favorite, you can stow away cubes inside figs and dates. Lastly, top it off with a lovely Pinot Noir and you have a perfect pairing.
Ingredients:pasteurized goat milk, culture, enzymes, salt.