Jacobs & Brichford Cheese
Since 1981, Leslie Jacobs and Matthew Brichford have lived on the Brichford Family Farm, a sustainable operation on the family’s Hoosier Homestead property. It’s on this farm where they raise a herd of grass-fed dairy cows and produce the milk used in their award-winning raw milk cheeses.
A little about the cheese
Let’s talk about a few award winners: Ameribella, Adair and Everton. No, these aren’t the stars of a Netflix historical drama, but winners of Good Food Awards among other accolades. Artfully described by the artisans themselves…
– Ameribella is a semi-soft, washed rind cheese, inspired by the cheeses of Northern Italy, with a salty, savory and mildly lactic flavor
– Adair is a raw milk cheese, aged a minimum of 60 days. Modeled after farmstead cheeses from southeastern France, the Adair is a mold-ripened
– Everton is a premium cheese, styled after Alpine style cheeses, with a firm, creamy texture and a savory, sweet flavor that gets sharper with age.
Follow @jandbcheese on Instagram or @JacobsBrichfordCheese on Facebook if you like cheese and baby animals.
About Indiana Grown
The Indiana Grown initiative aims to not only form a clearer designation of which products truly come from Indiana, but to also help Hoosier consumers easily identify and buy these products. We truly believe everyone has a chance to share in the success of the initiative; whether it’s a large or small operation, high-tech or low-tech, traditional or non-traditional.