European Style Cultured Butter
Our European-style butter is made with the freshest cream from our own farm and our own unique culture, and each batch is churned lovingly by hand. We make salted and unsalted butter, as well as seasonal flavors like Gremolata (parsley, lemon zest and garlic), Herb Passion (coriander, lime zest and basil), Garlic & Chive, and our luxurious Truffle Butter, which has fresh Oregon truffles grated into it along with a sprinkle of truffle salt and a drizzle of truffle oil. Melt a spoonful over roasted vegetables and meats, use it in your favorite pie crust or scone recipe, or just spread it on a fresh loaf of crusty brown bread.   

Crème Fraiche
Our exquisite crème fraiche has a rich and creamy base, a firm texture and a pleasingly nutty, ever-so-slightly sour flavor. Originating in Normandy, France, crème fraiche is translated as “fresh cream,” and is a staple in French kitchens, so Francophiles will want to have a supply on hand at all times. Crème fraiche is ideal for finishing sauces thanks to its anti-curdling qualities, and can be used interchangeably with whipped cream, sour cream, or cream cheese in many recipes. Add a dollop to a roasted beet salad, spread it over crisp crackers with a bit of Oregon smoked salmon, spread it over smashed new potatoes and sprinkle with fresh parsley, or simply spoon it over fresh berries. .

Sour Cream
Crafted using a technique similiar to the one used to produce crème fraiche, our sour cream boasts an exceptionally tangy, robust flavor. Made with our version of a traditional Old World European-style culture, its luxurious texture can be attributed to milkfat, not additives, preservatives or thickening agents. Spoon it straight over baked potatoes, enchiladas, huevos rancheros and omelettes, or mix it with fresh herbs, zests, and spices to make dips and sauces. Not content to be pigeonholed as a savory condiment, it’s delightful in or on coffee cake and coconut cake, can take the place of whipped cream in fresh summer stone fruit shortcakes, and imparts a refreshing tang to ice cream or frosting. 

Mascarpone
Like most members of the triple-crème family, this classic Italian dessert cheese is a crowd pleaser. Made with cream and tartaric acid, our mascarpone’s texture is smoother and more elegant than cream cheese and is slightly sweetened, allowing it to effortlessly play understudy to whipped cream, cream cheese and ricotta. Mascarpone gets tired of being typecast as the starlet of tiramisu and would like to be appreciated for its versatility–it is a decadent risotto thickener, is often seen in the company of cognac, makes a wickedly good mousse, shapes into the perfect pillow for a handful of fresh berries, and can be mixed with roasted hazelnuts and stuffed into fresh figs. 

Feta
Cheesemaker Lisa Jacobs learned the formula for our traditional Greek-style feta at a Greek Monastery, with the help of a patient interpreter. This cheese is the consummate balance of salt, crumble, and firmness, and is packaged in its own brine to preserve its freshness while allowing it to continue to absorb flavor even after it has left the creamery. Its higher calling is to be served at room temperature in a simple salad made of crisp cucumbers and tomatoes just picked from the garden, but it’s wonderful atop grilled lamb burgers, tossed with pasta and roasted vegetables, or paired with the crisp sweetness of watermelon and a sprinkling of basil. 

Ricotta
Our Italian-style ricotta is gently scooped by hand from the cheese vat to ensure its pillowy texture. We only use that morning’s milking for this cheese, so the delicate flavor is incomparably fresh. A staple of the popular Italian dessert cannoli, ricotta is often flavored with vanilla, orange flower water, and cinnamon before being stuffed in pastry shells. Use it to brighten lasagna and ravioli, sprinkle it over thin crust pizzas, and mix it with eggs, Parmesan, flour and nutmeg to make light-as-air gnocchi. Blend it into lemon cookies or cheesecake, whip it smooth and mix it with melted dark chocolate, or scoop it over fresh fruit for a relatively guilt-free dessert. 

Cream Cheese
Our mild-mannered French-style cream cheese is all natural and doesn’t contain any of the guar gums or fillers commercial varieties do. We start with fresh cream and milk, then mix in a variety of different flavors–Irish-style smoked salmon from Portland-based The Smokery, crisp scallions and chives from local farms, and briny green olives and pimentos. Watch for our seasonal summer flavors too, like apricot cardamom and strawberry basil. Enjoy a hearty smear of our cream cheese on a Tastebud orKettleman’s bagel, use it to make a Toffee Caramel Crunch or Bourbon Pumpkincheesecake, mix it into mashed potatoes for a creamy kick, and of course, incorporate copious amounts into your cream cheese frosting.

Fromage Blanc
Fromage blanc, also known to use the aliases “fromage frais” and the rather unlyrical “quark,” originated in the north of France and possesses a texture similar to cream cheese. While French cheeses aren’t known for their low fat content, fromage blanc can be virtually fat free in its purest state, so we add a little cream to plump it up a bit. Despite our efforts, it remains lean enough to be considered a low fat alternative to cream cheese, and possesses fewer calories and less cholesterol than its creamy cousin. This ultra-light cheese is divine drizzled with wildflower honey and eaten with a spoon, spread on your morning toast with apricot preserves, scooped up with fresh summer strawberries, or mixed into savory dishes like dips, souffles, and pastas. 

Yogurts: Natural Greek, Honey Greek, and European Style
The secret of our Greek-style yogurt’s thick, voluptuous texture lies in the whey–or lack thereof. After we make the yogurt, we carefully strain the whey, creating an extravagantly smooth and creamy texture while bolstering the yogurt’s protein levels, decreasing its carbohydrates, and leaving plenty of live cultures to aid your digestion. Pair it with fresh fruit and oatmeal or blend it with frozen berries and ground flax seed for a healthy morning meal, put a dollop atop a slice of olive oil cake for an afternoon snack, or stir in a spoonful of honey and serve it over grilled or brûléed stone fruit for a quintessential summer dessert. Our European-style yogurt has the same lovely tang as the Greek yogurt but is of a drinkable consistency, making it ideal for pouring over a homemade granola and citrus parfait, blending with fresh herbs and spices to make a sauce for grilled or broiled fish, or mixing into pancakes and waffles for a protein-pumped alternative to milk. 

Pudding: Chocolate and Vanilla
This is a Jacobs Creamery original recipe, and we’re quite proud of the oohs and aahs it elicits from those tasting it for the first (and sometimes second, third, or 40th) time. The vanilla version is made with cream and real Tahitian vanilla beans, and while we don’t want to brag, it’s equivalent to the best crème brulee you’ve ever had. The Chocolate has a rich, dreamy mousse-like texture that will have you licking the container clean. Please be forewarned that both flavors are highly addictive. 

Crumbled Mozzarella
Our unique crumbled mozzarella is a seasonal cheese that we make specifically to complement the abundance of tomatoes and basil that spring up in the summer months. It’s a superb addition to all sorts of summer salads, and is delicious stuffed into scooped-out cherry tomatoes and topped with basil, layered into a summer vegetable lasagna, or sprinkled over slices of ripe melon with a chiffonade of fresh mint, but is commonly eaten as a snack straight out of the tub before it ever has the chance to fulfill any of those destinies.