The two small boys on the label of Little Boy Blue cheese are the sons of Stephen Hueffed and Amy Turnbull. Inspired by their sons, the couple purchased Willapa Hills Farm as a wholesome place to raise a family. The farm is nestled in the lowland pastures and lush hills of Doty, WA, on the banks of the Chehalis River. Three family generations are now rearing dairy sheep and making farmstead cheese.
Little Boy Blue is the first cow’s milk blue cheese from Willapa Hills Farms. Aged at least 60 days, it is made from rich, whole milk with a natural rind. The cheese has a firm, creamy texture with undertones of hazelnuts and salty, tangy veins of blue mold. Little Boy Blue is mild when young and develops stronger, more complex flavors as it ages.
Celebrate local craftsman and family farming with Little Boy Blue’s versatile cheese goodness. This local delight is sturdy enough to slice, yet delicate enough to crumble over your favorite salad, steak or pasta. Snag some pears and whip up the following recipe:
Little Boy Blue & Pear Salad Recipe
Makes 4 servings
Ingredients:
- 2/3 cup toasted almonds or walnuts
- 1 bunch watercress
- 1 bunch arugula
- 1 tablespoon cider vinegar
- 2 teaspoons whole-grain mustard
- 1/4 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 Belgian endive
- 2 ripe pears, such as Anjou, Bartlett, or Comice
- 2 ounces Willapa Hill Farms Little Boy Blue cheese
Directions:
Trim the stems of the watercress and arugula, then wash and dry the leaves. Meanwhile, make the dressing: whisk the vinegar and mustard together in a large bowl. Add 1/4 teaspoon salt and fresh pepper. Whisk in the olive oil gradually, add in a steady stream, to make a smooth, slightly thick dressing.
Cut the endive in half lengthwise, cut out core, then thinly slice crosswise and add all the lettuces to the bowl. Wash, quarter and core the unpeeled pears, then slice thinly and add to the salad. Distribute the cheese and nuts over the salad, and toss the salad gently to dress all the greens evenly. Transfer to plates and serve immediately.
