Everton is an Alpine-style cheese, sharper than a gruyere. With strong grassy notes, it is reminiscent of the pastures on which the cows have grazed.
Though it melts easily, there remains a distinct meaty depth to its flavor. Ideal for fondue or an accompaniment to smoked salmon and fresh salad greens.
Husband & wife team Leslie Jacobs and Matthew Brichford founded their farm on the family’s Hoosier Homestead property, which dates back to the early 1800s. The land is nestled in the Whitewater River Valley of Southeast Indiana. Matthew manages the farm and makes the artisan cheese.
Leslie and daughter Maize help with the cheese marketing. Daughter Miah is in charge of milking and helps with grazing management. Welsh Corgi Mirk is an active worker on the farm, running alongside the cows encouragingly.
All the milk used in their cheeses is produced on their farm, from grass-fed, Jersey, Normande and Tarentaise cross cows. They operate a seasonal dairy–following nature’s rhythm of milking (in a New Zealand style outdoor parlor) and move their cows through fresh pastures each day. Leslie and Matthew are passionate about making only raw milk cheeses.
As Leslie explains, “For us, it’s about getting all the natural nutrients that you can possibly get from the cows and the land. Grass-fed raw milk is high in omega-3s and antioxidants.
People really believe in the health benefits of raw milk cheeses. It’s also partially a matter of taste. With pasteurization, you’re killing off a lot of what imparts the terroir of the region. We’re making styles that you can find in Europe, but they have a completely different taste to them because our cows are raised in Indiana.”
Pair Everton with a juicy Spanish Grenache, or for something more linear, and ‘zippy’, try an Austrian Pinot Noir (Zweigelt).