Nobscot Artisan Cheese is the inspiration of owner and cheesemaker, Sue Rübel, who after 30+ years in the field of education turned her attention to a field of dairy cows. Seeking a way to combine her passion for cheese and for lifelong learning with a more sustainable lifestyle, she attended the Vermont Institute of Artisan Cheese in Burlington to become a cheesemaker. After receiving an advanced certificate, she sought a source for raw milk and found it right in her back yard – at Eastleigh Farm in Framingham, MA.

In 2010 Sue and Eastleigh Farm owner, Doug Stephan, formed a partnership. Doug is providing a cheesemaking facility, raw milk from his “Jersey girls,” and Sue is providing the cheesemaking equipment, labor and expertise through her company, Nobscot Artisan Cheese, which opened its doors in December 2011.

The vision for Nobscot Artisan Cheese is to create handmade artisan cheese using the raw milk from the farm; to support, through action, the cause of a small farm that provides a local source of healthful food to consumers; and to serve as an educational facility, helping people understand how cheese is made and the interdependence in our food chain. Nobscot Artisan Cheese draws upon its sense of place: Nobscot is the village in north Framingham where Eastleigh Farm is located. The names of its cheeses will honor local people and places from the area’s history. It will also acknowledge Sue’s Swiss heritage and bring a taste of alpine and other unique cheeses to Framingham.

 

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