Hoosier Heritage at Jacobs & Brichford

The Indiana cheese brand shows the benefits of sustainable, grass-fed cheese-farming
Hoosier Heritage at Jacobs & Brichford
Cheesemaker Matthew Brichford crossbred his herd of Jerseys with French cows that are the source of classic Alpine cheeses.
From the Apr 30, 2021, issue

When Matthew Brichford launched his Jacobs & Brichford brand in 2012, its first three cheeses quickly gained a loyal following among connoisseurs as tasty representations of Midwestern terroir, with an earthy grassiness, like the smell of fresh-mown summer hay, running through them all. “You can really pick up the taste of our farm,” claims Brichford, an advocate of sustainable, grass-fed cheese-farming. Cheese columnist David Gibbons highlights 5 complex Jacob & Brichford cheeses to try.

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