Jacobs Dairy Cheeses from
These cheeses are not available in the U.S., but I was lucky enough to taste them at an event in NYC. Some friends visited the creamery during their travels and brought a few back to share.
Jacobs clan is rooted in Israeli soil, with a family farming tradition that
began in 1936 when Isaac and Ruth Jacobs settled in the village of Kfar Haroe,
in the Hefer Valley. While Ruth helped Isaac work the land of their small farm
that had only a few cows and goats, she also started making and aging her own
cheeses from the farm stock’s fresh milk. Carefully recording her recipes, she
handed them down to her son. Two generations later, grandsons Eran and Assaf
realized her dream by establishing a boutique dairy in 1997, adjacent to the
farm’s cow sheds. Expanding upon their grandmother’s recipes, the Jacobs
brothers spent time in Europe, intensively studying procedures and cheese making
techniques in order to enhance the family practice of fine flavor and aroma.
farm offers a wide variety of cheese produced from the milk of cows’ goats,
and sheep. Jacob’s dairy is kosher.