The Jew And The Carrot

Cheese Runs in the Family

By Michael Kaminer

Jen Stevenson
Cheesemaker Lisa Jacobs

With a wink, Lisa Jacobs likes describing herself as “the world’s only Irish-Jewish cheesemaker.” But that unorthodox distinction is just one facet of her unlikely ascent from frustrated law student to artisan-dairy star.

In just five years, her Jacobs Creamery has gone from sneaking cheese production off-hours in a rural Oregon milk-bottling plant to churning out 600 pounds of the stuff every week — and finding fiercely loyal fans at farmers’ markets across Portland. “My first batch of cheese was Havarti, mainly because my dad liked it,” she laughed. “But I sold all of it.”

Today, her offerings include exquisite ricotta, crème fraiche, farmer’s cheese and fromage blanc, along with dairy-based puddings and panna cotta. Jacobs voice rises as she describes each variety in almost sensual detail. “My blue cheese is exceptional, and I’m not even a blue cheese fan. My crème fraiche is like a farmstead sour cream you’d find in Eastern Europe,” Jacobs said. “My butter is a European-style cultured butter that I hand-churn. And there’s a bloomy cheese that’s exceptionally smooth and creamy. Its flavor layers change as it ripens.”

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