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MAKING CURDS THEIR WHEY AT WESTFIELD FARM IN HUBBARDSTON, A COUPLE TURN TO MAKING GOAT AND COW CHEESES THAT STAND ALONE.
- Article from:
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The Boston Globe
- Article date:
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April 23, 1997
- Author:
- Victoria Riccardi, Globe Correspondent
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Copyright informationCopyright 1997 The Boston Globe. (Hide copyright information)
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HUBBARDSTON -- While a February snowstorm rages outside, Bob and
Debbie Stetson try to tame the tempest inside the tiny cheese-making
room of their 20-acre goat- and cow-cheese farm just over an hour
west of Boston near Mount Wachusett. "The pump's broken," exclaims
Debbie Stetson. Her husband rolls his eyes; they both know the milk
in the pasteurizing tank is plummeting below the critical temperature
necessary to produce their prize-winning product.
The Stetsons knew nothing about making cheese when they bought
Westfield Farm last October from Bob and Letty Kilmoyer. Debbie was
running the produce stand at Allandale Farm in Brookline, and Bob was
writing for the Atlantic Journal of ...