NW Gouda Goddess Makes Award Winning Jacobs Creamery Cheese
April 14, 2015 | 1 min to read
CHEHALIS, Wash. — Dublin born Lisa Jacobs left a potential law career in 2006 to become a cheese maker. When Evening Magazine visited, she was waxing the rinds on Gouda that just won an award from The American Cheese Society.
"The wheels generally age anywhere between 4 and 6 months before I like to send them out.." Jacobs explained as she applied the yellow coating.
All Jacobs Creamery cheeses are made with milk from grass fed local cows. And, some other extra special ingredients:
"I use unicorn powder," Jacobs joked. "It's a very very secret ingredient, and you can't tell anybody about at all."
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