CHEF'S DISH
26 culturecheesemag.com THE HOT LIS T 2024
isn't immune. "The usual crab Rangoon doesn't have any crab
whatsoever, or less than half of its percentage," says Jacobs. "We use
a quality cream cheese from Wisconsin and we also use real crab."
Playing around with house-made cottage cheese is another passion
of Jacobs'. At EsterEv, it's served in the summer with marinated
and grilled eggplant and peppers, similar to a Sicilian-style sweet-
and-sour eggplant caponata.
Jacobs, a Chicago native who moved to Wisconsin 13 years ago,
has cooked at Green Zebra, Tru, and NAHA in the Windy City.
When asked about his dream cheese plate, he doesn't skip a beat.
It would feature Carr Valley Cheese Caso Bolo Mellage (made with
sheep, cow, and goat's milk), Landmark Creamery Anabasque
(Basque-style sheep's milk cheese), Marieke Gouda Foenegreek (a
raw cow's milk gouda), and Hidden Springs Creamery Farmstead
Feta (a less salty variant of sheep's milk feta). "I like variety in where
the cheese and the animal comes from, and a variety of hard and
soft," says Jacobs. "I like to have a Gruyère and a bloomy-rind cow's
cheese. And I'm always a fan of Hook's Cheddar."
At home, his fridge is filled with Wisconsin cheese. "There's
always Organic Valley. There's no better cheese to put on a
cheeseburger or make scrambled eggs with, and I still feel like
I'm doing something good with my cheese," he says, adding that
their shredded mozzarella is great for lasagna. "You've got to have
[Sartori Cheese] SarVecchio Parmesan. It's the best bang for your
buck outside of Parmigiano Reggiano from Italy." c
A mid-century modern bar is f ramed with
rows of wood—an updated spin on classic paneling.
PHOTO:
Kevin
Miyazaki
V I S I T U S O N L I N E TO L E A R N MO R E : C Y P R ES S G ROVEC H E ES E . COM
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