This creamy and luxurious cheese is named after its white exterior rind. It has all the attributes of your favorite triple cream brie, but without as much fat since it is made with whole milk instead of cream. Spread it on a fresh baguette with fruit preserves and honey or smoked salmon and herbs for a sweet or savory appetizer. Not certified organic.
Jacobs Creamery is owned by law student turned cheesemaker, Lisa Jacobs. Lisa was in her first year of law school when she realized that was not the right path for her. On a whim, she took a cheesemaking course and she hasn’t looked back since. Since 2012, she has been working off a beautiful 40-acre piece of land in Chehalis, Washington. With only a small handful of employees to help her, Lisa is very involved in every aspect of the business and still makes time to experiment with creative new cheeses.
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