Already established as a top artisan cheese producer, Jacobs and Brichford forges new ground with its Tomme de Fayette and JQ styles. "We've shown our stinky side with our stronger cheeses, such as Ameribella and Briana," says farmer Matthew Brichford. The new cheeses respond to demand by Americans who prefer a mellower, or sweeter, profile. Tomme de Fayette is a seven pound wheel that is supple but dense, with complex flavors that range from mild to slightly meaty. It has a farmyard aroma.
JQ comes in a brick shape, with a creamy paste and bloomy rind. It has a fresh and milky taste. Both styles will be introduced at ACS Meet the Cheesemaker event.
Three Jacobs and Brichford cheeses have won Good Food Awards. Products are judged on their overall flavor, the producer's commitment to social and environmental responsibilities, concern for animal welfare, clean feed, and other criteria. The farm's other cheese styles are: Ameribella, Everton, Everton Premium Reserve, Adair, and Briana. A Mediterranean brined cheese is in the works. The American Cheese Society's annual artisan cheese event takes place July 27-30 in Des Moines, IA.
In its 33rd year, the conference is attended by industry professionals, such as farmers, cheesemakers, technical experts, retail buyers, and the media. Topics include FDA regs, bloom, dew point regulators, and animal husbandry. Over 1800 cheese and dairy products compete for awards.
Why Jacobs and Brichford? Our southeastern Indiana farm relies on legacy grasses for our delicious terroir-inflected cheeses. French cows are rotationally grazed - no grain, ever. Cheese is produced only seasonally, while cows are lactating. Milk comes exclusively from the farm's own cows. They are milked in a least restrictive setting. All Jacobs and Brichford cheeses are raw milk and aged a minimum of 60 days.