Bluebonnet is an adapted version of Westfield Farm's famous classic Blue Log, a surface-ripened blue goat's milk cheese. To make it, freshly-formed chèvre curds are inoculated with the Penicillium roqueforti mold. They're then formed into log shapes that either remain as such for production of Blue Log, or are sliced into three sections for production of the Bluebonnet, forming a small crottin-shaped cheese.

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