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Update from Jacobs and Brichford

Jacobs and Brichford is currently wrapping up their second season of cheesemaking.  We will continue to have availability of their cheeses over the next few months though as the cheeses in their caves age out and become legal and ready for sale.  We thought this would be a good time to ask them what they’ve thought about their first two years in the cheese world and talk about some recent changes they have made.

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Jacobs and Brichford is a family farm out of Connersville, IN, that recently switched from fluid milk sales to making cheese as a way to create a value-added product that would allow their family to create a sustainable business that could keep their farm running for future generations.  Cheesemaker Mathew Brichford is joined by his wife Leslie Jacobs and daughter Maize.  As far as I know, the history of this family farm stretches back further than any other in the cheese industry.  While they are a new entrant into the cheese world, they are deeply rooted and rich with history and tradition.  The family has been on the farm for almost 200 years since the first member of their family received the parcel of land as a survivor benefit after her spouse died in the War of 1812!  In their words, “we feel a connection to the farm and it is not just a business to us; it is a family continuum that we have the privilege and responsibility to carry on. We are pleased that one of our children is able to be active in the business while our other two children are our greatest fans and promoters of our products!” 

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As some of you might have noticed, Jacobs and Brichford made a change to their Everton recipe at the beginning of this year.  They have just recently started selling the 2013 batches that reflect the change.   By slightly altering their recipe and make process and switching to Pepsin rennet, this year’s Everton has “a more buttery flavor, with a strong finish that was not as sharp as last season’s cheese”.  A number of our customers who have tasted the new recipe cheeses have been really excited with the change.  If anyone is interested in trying a sample of the reformatted Everton, let us know and we will secure you one.

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Arabella has also undergone a name change and will now be called “Ameribella” in honor of Mathew’s great grandmother America Arabella Hamilton.  Only the name has changed.  You can still expect the same soft, full-flavored yet approachable washed-rind cheese you’ve grown accustomed to.  They are just finishing up the new labels, which we will have available in the next week or so. 

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The Jacobs – Brichford family has asked us to pass on their thanks for all the incredible support they’ve received over the last two years.  It has been a challenge to them to figure out the effect of the seasonal changes of milk from their all grass-fed herd upon their cheeses, all while learning how to market and sell the finished product on the fly.  It has also been very rewarding to them to see all of the movement from the make room to the aging cellars and out the door to their customers.  If anyone has any upcoming events, they are always interested in getting out to visit the stores that carry their cheese and the people who have helped them get their business off the ground.©

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