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, bloomy rind that is velvety soft. Its semi-soft paste has a slightly lactic, grassy 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
City, State: Connersville, IN
Milk Type: Cow
Milk Treatment: Raw
Aging: 60 days
Size(s): 1.5 pound wheel