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Updated: Friday, 14 Dec 2012, 2:33 PM EST
Published : Friday, 14 Dec 2012, 2:28 PM EST
A new Indiana cheesemaker, Jacobs & Brichford has come on the scene, offering tasty small-batch European-influenced cheeses. With fifteen-plus years in the dairy business, husband-and-wife team Matthew Brichford and Leslie Jacobs recently decided to devote space on their 1,200-acre Connersville farmstead to producing more than milk. The new cheeses come from their grass-fed Jersey, Normande, and Tarentaise cross cows. They began production just five months ago, and already they’ve been spotted on menus in Louisville, Cincinnati, Chicago, and St. Louis.
So far, the lactose-makers have released two cheeses. The first is an Arabella, a Taleggio–style, 60-day-aged cheese with a washed rind. Don’t let the super-aromatic smell fool you: The taste is much milder than the nose would have it. Second, the Briana, a semi-soft Fontina–style cheese, makes an excellent, mild table cheese. Lactose-tolerant fans can purchase Jacobs & Brichford cheeses at Vine & Table and Goose the Market .
They believe in a sustainable future and their cheese is one way they can bring that vision to you.
Brichford Farmstead Cheese
Broccoli Cheese Quiche
1- 10 inch pie crust (see below)
1 tsp. butter or margarine
2 cups cooked broccoli (cut up)
½ tsp. salt
generous sprinkling of basil
½ tsp. dry mustard
4 large eggs
1 ½ cups milk
2 Tbs. flour
1 ½ cup grated or sliced Arabella, Everton or a combination of each
1 cup flour
5 1/3 tbs. butter
about 3 Tbs. water
Preheat oven to 375.
For Pie Crust: Cut up butter into small pieces and mix with flour. You will need to use a pastry cutter, fork or your hands to knead butter into the flour until it resembles coarse cornmeal. Add water slowly until dough holds together. Roll out dough and form a crust into a 9-10 in. pie pan
For Quiche: Steam broccoli. After you have made your pie crust, take cheese and place on top of the crust. You can mix your cheese, use a single cheese, or separate them in half for each side of the quiche. Add broccoli on top of cheese. Mix eggs, milk, mustard and flour and pour over the broccoli mixture.
Place in oven and bake 35-45 minutes, until solid in the center. Serve hot, warm or room temperature.
5-6 cups vegetable or chicken broth
1 pound asparagus, ends trimmed and cut into 1 ½ in slices
¾ pound mushrooms, stems discarded and cut into pieces
2 T. Olive oil
2 T. butter
1 small onion
1 ½ cup Arborio rice (if using brown or mixed rice, pre-boil for 10 minutes before starting)
½ cup dry white wine
about 1 cup grated Briana
Pour broth into 4 quart pot and heat. Once heated through, remove pan from heat. Meanwhile, place 2 T. olive oil in pan, and add asparagus and mushrooms. Cook until slightly tender and remove from heat.
Take 2 T. butter and place in large, heavy-bottomed saucepan over medium heat. Add cut up onion and cook until tender. Add rice, stirring constantly until the rice is chalky, about one minute. Pour in the wine and stir occasionally until is has evaporated, about one minute.
Ladle in one cup of the broth into the Saucepan. Stir until it has evaporated, about two minutes. Then add ½ cup of the broth in at a time, and stir until it has been evaporated. Repeat process until risotto is tender but still al dente, about 18 minutes. You may not need to add all the broth.
Turn off heat and add the asparagus, mushrooms, and Briana into the mixture. Add salt and pepper to taste. If desired, top individual servings with a small sprinkle of parmesan cheese. Serve immediately.
Delicious Everton Croutons
1 French bread, cut into ½ inch rounds
approximately 5 T. butter
Sliced Everton, equivalent to the number of slices of bread
Set oven to Broil.
Take bread rounds and place on baking sheet. Butter top side of each piece and sprinkle each with Sage, Thyme, Salt and Pepper. Place under broiler until just browned.
Remove from oven and flip each bread piece, and place a slice of Everton on the uncooked side. Return to oven and broil until cheese is melted.
Cool slightly and use as croutons in soups or as an accompaniment to salads. Delicious!
HOLIDAY BRUSSEL SPROUT & CAULIFLOWER GRATIN
2 cups Briana, shredded
1 pt Heavy Cream, slightly warmed
2 ibs Brussel Sprouts, trimmed, sliced in half lengthwise
1 head Cauliflower, trimmed and cut into 1-1 1/2" florets
1/2 Small Onion, small dice
1/4 tsp Ground Nutmeg
1/8 tsp White Pepper
2 1/2 Tbl Butter
2 Tbl All Purpose Flour
1/2 cup Panko Breadcrumbs
TT Kosher Salt
Preheat oven to 425 degrees
Steam brussel sprouts for 3-5 minutes until they begin to soften then add cauliflower. Cook until cauliflower is al dente. Remove from heat and remove cover so they do not continue to cook.
These next steps can be done while waiting for the vegetables to steam.
Melt the butter in a sauce pan. Add onion and cook over medium heat until onions soften and become translucent. Turn heat
down to medium low. Whisk in four until roux forms. Gradually add cream while whisking, making sure nothing sticks to the bottom of the pan. Stir in white pepper and nutmeg. Adjust heat to bring to a simmer, whisking occasionally, until sauce begins to thicken. Take off heat. Whisk in Briana a little at a time until all of the cheese is incorporated and sauce is relatively smooth (the only lumps should be onions). Season to taste with salt.
Transfer cooked vegetables to the now empty pot they were cooked in. Stir in sauce and toss until well mixed. Spray the bottom and sides of an appropriately sized casserole dish with cooking spray. Transfer gratin mixture to casserole dish and spread evenly. Sprinkle crumbs evenly over top of gratin and place dish in the oven. Bake 5-10 minutes or until sauce is bubbly and crumbs have browned.
BRIANA AND CRAB STUFFED CRIMINI MUSHROOMS
1/3 cup Briana, shredded
1 lb Crimini Mushrooms rinsed, stems removed
1 Egg, beaten
1 Tbl Red Bell Pepper, minced
1/2 tsp Old Bay Seasoning
1/2 cup Panko Bread Crumbs or Saltine Crackers, processed until fine
6-8 oz Canned Crab Meat, drained (Oops I can't read what I wrote and can't remember what size can I had)
1 Tbl Fresh Dill, minced (optional)
Additional Briana and bread crumbs for topping
Preheat oven to 400 degrees. In a medium mixing bowl, combine Briana, egg, red pepper, Old Bay, bread crumbs, and dill (if using). Mix ingredients thoroughly, then stir in the crab and mix until evenly distributed. Press stuffing mix into the cavity of the crimini caps where the stems were removed and place on a greased, rimmed baking sheet stuffing side up. Repeat until all mushroom caps are stuffed. Depending on the size of your mushrooms, you may end up mounding the stuffing slightly. Top with a light sprinkling of extra bread crumbs and additional Briana. Bake 12-16 minutes or until internal stuffing temperature reaches 160 degrees and mushrooms are done.
Little "juicy lucy" Arabella-stuffed sausage balls
This recipe uses as much pork sausage as you would like for as many little meatballs as you would like. You will cut 1 inch cubes of Arabella equivalent to the number of sausage meatballs you roll out.
Cube Arabella and form a meatball around the cheese using pork sausage. Cook in a cast iron skillet until done to perfection. When done, either cook up some scrambled eggs and enjoy this for a breakfast or brunch, or make these a simple dinner dish with vegetables and a salad!
1 # Briana or Everton Cheese
3 T. flour
1 ½ cups white wine
1 garlic clove
1 T. brandy
½ t. nutmeg
½ t. pepper
Grate the cheese and mix with 3 T. flour. Rub a double boiler pot with cut garlic clove. Warm the wine and brandy, add the cheese, nutmeg and pepper. Whisk until melted. Serve with French bread chunks, sliced apples, oven roasted vegetables (such as broccoli or cauliflower flowerettes).
Arabella-Pesto En Croute
1 brick Arabella (approximately 2 #)
½ cup Pesto (homemade or store bought)
8 oz. roll Phyllo dough (Phyllo comes in a 16 oz package with 2-8 oz packs inside)
¾ stick of butter
Preheat oven to 400.
Melt butter. Take out 2 sheets of phyllo, keeping the rest of the phyllo sheets covered with a towel between use. Lay them vertically on counter. Brush top sheet with butter. Take out next two sheets, lay horizontally on top of previous layer. Butter top sheet. Repeat this pattern until you have used all of the phyllo sheets. Meanwhile, cut Arabella on the bias or lengthwise. Place first half on top of the Phyllo dough, and spread the pesto on top of it. Then place the second half of the Arabella on top of it. Gently fold up the Phyllo sheets around the cheese. Brush the outside generously with butter and twist the excess phyllo into a small ‘bow’ on top. Place on baking sheet and bake for 15-20 minutes on nicely browned. Serve immediately, but cutting open and serving with crackers.
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