Smooth and balanced, this cheese starts out developing a beautiful mold. After spending the rest of its 60-day aging period in ripening paper, JQ unfolds with an earthy and umami flavor. As the cheese warms to room temperature, the paste gets delightfully silky in texture.
More on Jacobs & Brichford: This Indiana farm relies on its legacy grasses for the terroir-driven flavors in its award-winning cheeses. French cows are rotationally grazed and not fed on grain ever. Cheeses are produced only seasonally while cows are lactating, and milk for their cheeses comes exclusively from their own farm’s cows.