Jacobs & Brichford Cheese

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.

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

black pepper

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

 

Pie Crust

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.

 

 

Asparagus-Mushroom-Briana Risotto

 

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

Parmesan cheese

 

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

Sage

Thyme

Salt

Pepper

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