If you haven't experienced the pleasure of a surface-ripened blue cheese, your life is not yet complete. Debby and Bob Stetson produce beautiful cheeses at Westfield Farm in Hubbardston, MA, among them their Classic Blue Log, a goats' milk cheese that is inoculated with blue mold that develops on the rind of the cheese, creating a gorgeous blue-gray surface the color of summer storm clouds. The flavor is delicate and complex and fabulous. <br /> <br />This is an adaptation of Debby Stetson's recipe for a silky souffle that highlights the tangy notes of Westfield's Classic Blue. If you're unable to find this lovely cheese, do two things: 1) contact your local cheesemonger and strongly encourage him or her to see the light and order Westfield Farm cheeses and 2) substitute a soft goat cheese like St. Maure, Bonne Bouche or Valencay.

Share: