Lisa Jacobs sells her hand-made cheese, as well as eggs from her free-range hens and a French-style cultured butter, at her creamery south of Chehalis.
Lisa Jacobs, owner of Jacob's Creamery, packages blue cheese last week in her shop south of Chehalis on Macomber Road.
Lisa Jacobs sells a variety of different cheeses in her small storefront at Jacob's Creamery on Macomber Road in Chehalis.
Lisa Jacobs, 28, a former law student turned cheesemaker, has created a new community supported agriculture project for dairy products. Co-op customers can purchase cheeses, butter and eggs from the local creamery.
Jacobs Creamery in Chehalis has started a community supported agriculture co-op program which will support local producers and allow customers to buy products made in Lewis County ahead of the crowds.
Co-op customers will pay $125, $250 or $450 and then be able to use their credits to purchase cheeses, butter and eggs from the local creamery after a one-month waiting period.
“You’re investing in your cheesy future,” said owner Lisa Jacobs. “Then you get to party with them afterward.”
Jacobs, a native of Ireland, focuses on old farm-style cheeses that don’t include any unnatural ingredients.
“My palate is more cultivated for European tastes,” said the 28-year-old cheesemaker. “There’s a huge quality and texture difference for hand-created cheeses.”
Jacobs spends more than 12 hours cultivating her products, unlike commercial cheeses, which are created in under two hours at a much lower cost.
“It’s just like the Costco mentality,” she said.
Jacobs said her products are not certified organic because she doesn’t believe in it.
“I think it’s more important to find out how your food is actually made,” she said.
Jacobs looks at the lab results of all of the milk she uses, which comes from an Onalaska farm and totals just under 600 gallons a week.
“That’s what shows me they had healthy practices on the farm,” she said.
In addition to cheese, Jacobs sells eggs from her free-range hens and a French-style cultured butter, which has a more intense flavor than its store bought counterpart.
Jacobs, a former law student, traded in her books to blend science and art into cheese making six years ago.
“I was just as excited about it then as I am now,” she said. “Everything I do is so my customers are happy with the products I make.”
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Amy Nile: (360) 807-8235
