Nestled away within one of the buildings at Eastleigh Farm on Edmands Road, Susan Rubel's Nobscot Artisan Cheese company is now making cheese from the milk the farm's cows produce mere feet away. When your main raw ingredient is that close you're truly talking about a local product.After a long career in the education field, Rubel combined her passion for cheese and sustainable lifestyles by attending the Vermont Institute of Artisan Cheese in Burlington. She obtained an advanced certificate in cheesemaking and soon teamed up with farm owner Doug Stephan, who provides the facility and the milk, to complement her skills and equipment.
After debuting last December, Rubel's fresh, pasteurized soft cheeses are now for sale in the farm store and at local winter farmers markets. An aging room is now under construction, that, once completed, will allow Rubel to make hard cheeses, including Swiss alpine style, and a Taleggio style Italian cheese.
Wouldn't serving a made in Framingham cheese at your next party be a real conversation starter? Stop by the farm store and support your local cheesemaker! For more information visit the web site, call 508-433-0662, or e-mail info@nobscotcheese.com.
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