One of my favorite new (to me) cheeses this year. Everton from Jacobs and Brichford… More like a well-aged Comte than any other American-made cheese I’ve tried. The last wheel we got was also super oniony in that good Alpine way. Mmmmmmm.
Tag Archives: jacobs and brichford cheese
In addition to the cheeses previously mentioned in my Best of Show entry – all of which I loved – These are the other cheeses that caught my tongue at this year’s conference:
During the judging, I tasted this one and was blown away even though I had no idea who made it (and I assumed it was a Oaxaca). Braided Caciocavera from Loveras Market in Oklahoma? Ok, I see why I didn’t already know it. To make it even more special, I keep reading it as “Lovers Market” which seems extra sweet.
Next, a cheese we already carry and think is awesome, Boonter’s Blue from Pennyroyal Farmstead in Boonville, CA. A mix of sheep and goat milk (though not always) this is the kind of blue I think of as “Basque Style” even though I don’t know if it’s really true. Fudgy, medium-strength blue and you can taste the tang of the goat and nuttiness of the sheep milk.
Ten years ago, everyone would have been raving about the Florry’s Truckle from the Milton Creamery in Iowa. Now – with Jasper Hill, Fiscalini, Beecher’s, Avonlea, etc. – we expect North Americans to make amazing traditional style Cheddars. Still this is an awesome cheese from the folks who brought us Prairie Breeze.
Speaking of Jasper Hill, the Willoughby (this is a correction from the original post) right now…. Amazing. Rich, pungent, buttery, yeasty. Definitely in the running for Best of Show by my count.
And, made by Landaff Creamery and aged in the Cellars at Jasper Hill, the Kinsman Ridge is also pretty darn good. As you can see by how little is left.
And, last year I told you how awesome the Arabella from Jacobs and Brichford was. This year, their Overton blew me away. I don’t think I’ve ever had a US cheese that tasted so much like a well-aged Comte. I guess it blew me away so much that I forgot to get a picture so here’s the Arabella again.
Also, pretty much everything from Baetje Farms is can’t-miss. I do not think they can make a bad cheese.
That’s it for now. I am still going through my notes, but these are the cheeses that stuck with me, post-conference.By the way, this tag will let you see the cheeses I have written about as my favorites over the years: American Cheese Society Favorites.
As ACS gets further and further away, I want to round things up with a couple more posts. First off, here is part 2 awesome cheese that I tasted at the conference. I didn’t make it to every booth at Meet The Cheesemaker – and I’ve have mentioned a lot of other great cheeses in previous entries – but these are the other cheeses that caught my attention this year.
Baetje Farms They simply make some of the best goat cheese in the country. I had never heard of them before I judged the American Dairy Goat Association contest one year and their “St. Genevieve” took 2nd place overall. This year they took two blue ribbons, one for Couer de la Crème and one for Bloomsdale. Amazing cheese, if you can find it. They even have a website now, which they didn’t the last time I wrote about them. From Bloomsdale, Missouri.
Jacobs and Brichford — Arabella Generally, I avoid cheese companies that sound like lawyers, wineries,or bad indie rock bands but this cheese is really good. Basically it is a raw milk, washed rind, farmstead cheese that is basically a Taleggio. But a really awesome Taleggio! Pasture-based seasonal dairy. From Connersville, Indiana.
Rogue Creamery – Oregon Blue The Rogue boys hardly need my help or publicity. Heck, they’ve already won Best in Show a couple of times. I just want to pause and say again how awesome their cheeses are. This year the I actually considered the Oregon Blue for my top three and – generally – I consider that their least interesting cheese. I think I may undervalue that cheese because it is the only one we used to carry before David and Cary took over the company and it gets lost in the Rogue River/Crater Lake/Caveman/Flora Nella excitement. Let me state here and now, this is an awesome cheese too! From Central Point, Oregon.
MouCo Cheese Company — Ashley
Since I previously mocked Sartori for their inernet spelling of BellaVitano consider MouCo mocked as well. You people are ruining literacy. Get off my lawn! That being said, I would buy this cheese in a second. This won a blue ribbon in the soft ripened cheese category over two of the best soft-ripened cheeses made in the US: Harbison and Green Hill. That should make anyone sit up and take notice. An ashed-rinded cow’s milk cheese that is oozy, rich, buttery, mushroomy, and just plain awesome. Plus on facebook they once posted a picture of a punk rocker working in the aging room so that gets extra bonus points. From Fort Collins, Colorado.
Laura Chenel – Melodie I guess I developed a weakness for ashed cheeses this year… Having tasted Melodie since its early (French-made) versions, I was super impressed with this cheese. It is better than it ever has been and now it’s made in California. I do not know of a better US-made goat brie in this 1 kilo format. Well-balanced tang, rich, great creamy texture. Yum. Made in Sonoma County, CA for the Rians Group, France.
La Moutonniere — Sheep Feta This ran away with the sheep feta category. Rich, nutty, milky-sweet, and a great balance of salt. I don’t know much about these folks except that they are a farmstead sheep dairy in Quebec. If you up in the Great White North, check ‘em out!
Beehive Cheese Company – Teahive Once upon a time these folks called me up asking for a quote for an episode of the Today Show where their Barely Buzzed was going to be featured. I don’t know if they have ever really forgiven me for responding with, “Finally, a cheese with stuff in it that doesn’t suck!”* Anyways, Teahive doesn’t suck either. In fact, since it is coated with Earl Grey and Bergamot Oil – combined with Barely Buzzed and its espresso rind – we have been selling the two of them together as a Utah speedball. As always with Beehive’s cheese, the sum is greater than its parts. In all seriousness, don’t be too high and mighty to enjoy a cheese with stuff. This cheese is awesome. From Uintah, Utah.
Sierra Nevada Cheese Co – Fresh Chevre Sierra Nevada makes the best Cream Cheese in the country and one of the few that is all natural. We have been carrying their bulk fresh chevre for years as well and it is nice to finally see it recognized for the high quality cheese that it is. “Best Chevre” is a bit of an on-any-given-day crapshoot as an award, but this is solidly good and previous under-recognized. From Willows, California.
Nordic Creamery – Goat ButterI tasted this during the Best of Show go-round and was wow’d. This may be the best goat butter I’ve ever had. From Westby, Wisconsin.
*I sent them a usable quote as well! That one was just more forgettable.
**Oh yeah, Karoun won again for their Labne. Simple cheeses never get their full due so let me say that this Labne — along with Bellwether Crescenza and Franklin’s Teleme — is one of the best cheeses made in this country that people just don’t pay enough attention to.