Hubbardston Blue from Westfield Farm in Massachusetts may look alarming, but is ultimately delicious. When it was first entered into competition — it won Best of Show in 1987 and 1993 — an entirely new category had to be created to accommodate this externally rinded blue cheese.
The 5-ounce, disc-shaped cheese has a downy white rind with hints of blue. Similar to a Brie but made with goat’s milk, the cheese has an edible penicillium rind and a soft, spreadable consistency. The cheesemaker adds blue cultures to provide additional flavor complexity.