Westfield Farm has been handcrafting award-winning farmstead cheeses in Hubbardston, Mass., since 1971. Located on 20 acres in Central Massachusetts, the farm turns out a little over 1500 pounds of cheese per week. We are very proud of our many national awards, including Best of Show at the American Cheese Society's 1996 annual convention. While most of our cheeses are served in the country's finer restaurants or sold in specialty stores, it is hoped that this web site will allow many people without easy access to those outlets to enjoy what many consider to be the finest selection of goat cheese (as well as two new cow cheeses) in the country. Whether called Chevre, Capri, goat cheese or just plain cheese, It is all made farm fresh, by hand and with pride.

The combination of no pesticides, good cultivation management, and IPM practices allows us to offer the widest possible selection of fruit and vegetable varieties and be a thriving sustainable farm. We have developed our own label, "conscientiously grown" to convey our commitment to the safety of our environment, family and customers. All of our hormone free, pasture raised meats carry a conscientiously grown label too!

In 2006, we at Robinson Farm began our journey and dream to make artisanal raw milk cheese using our own grass fed organic cow’s milk. Four years later, and after lots of education, research, planning, jumping through the regulatory hoops and practicing our cheese making skills, our dream is finally becoming a reality!

All our artisanal cheeses are washed rind cheeses, aged at least sixty days, made with raw whole milk, and hard or semi-hard in nature. Farmstead cheese from grass fed cows, by nature, will have slight seasonal variations in flavor and texture, while still reflecting the terrior of the rolling hills of Hardwick.