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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