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Adair

Jacobs and Brichford is located on a family farm in the Whitewater River Valley in southeast Indiana. Their cheeses are made from the milk of their own grass-fed Jersey, Normande and Tarentaise cross cows. The dairy operates seasonally, and the cows are rotated through fresh pastures each day.

Modeled after the cheeses of southeastern France, Adair has a thin, orangey-yellow rind that is velvety soft. The cheese has a slightly lactic flavor, and a sweet and earthy finish -- the result of the cows' all-grass diet.

Farm / Company: Jacobs & Brichford Farmstead

Cheesemaker: Matthew Brichford

Proprietor: Leslie Jacobs/Matthew Brichford

Affineur:

City, State: Connersville, IN

Region: Midwest

Country: USA

Milk Type: Cow

Milk Treatment: Raw

Rennet: Traditional

Rind: Washed

Texture: Semi-soft

Aging: 60 days

Size(s): 1.5 pound wheel