Connersville, IN based Jacobs and Brichford Farmstead Cheese won second-place prize in the American Cheese Society's category Farmstead Cheese with Flavor.
Briana with Truffles, a semi-firm cow's milk cheese produced on the family farm, was one of 1,843 cheeses judged at ACS's annual competition. Briana with Truffles is a raw milk, smear ripened cheese that celebrates the combination of Indiana grass-fed milk and Italian black truffle. "It's very gratifying to win this award," said Matthew Brichford, cheesemaker.
"We have put a lot of hard work into developing this cheese to really create a balance with the truffle flavor, and are proud to see others appreciating that effort."
The family – Matthew Brichford, his wife Leslie Jacobs, and their daughter Maize Jacobs-Brichford – also introduced two new cheese styles at the annual conference. Three Jacobs and Brichford cheeses have won Good Food Awards.
This year's gathering of all things cheese culminated in the Festival of Cheese on July 30th. In its 33rd year, the conference is a mecca for industry professionals, including cheesemakers, retailers, and technical experts.
Why Jacobs and Brichford?
Our southeastern Indiana farm relies on legacy grasses for our delicious terroir-inflected cheeses. French cows are rotationally grazed – no grain, ever. Cheese is produced only seasonally, while cows are lactating. Milk comes exclusively from the farm's own cows. They are milked in a least restrictive setting. All Jacobs and Brichford cheeses are raw milk and aged a minimum of 60 days.
Source: Jacobs and Brichford
