Country of Origin: United States
Region: New Hampshire
Type of Milk: Cow
Cheese Style: Semi-firm
Flavor Profile: Medium
This raw farmstead cow's milk cheese is made by Doug Erb at Landaff Creamery in Landaff, New Hampshire. Doug has a herd of prize-winning cows whose milk wasn't profitable in the struggling dairy economy. After some consultation with the Kehler brothers from the Cellars at Jasper Hill, Doug decided to add value to his milk by making cheese. Doug traveled to the U.K. and spent time learning how to make Caerphilly with Chris Duckett, took this knowledge back to the White Mountains of New Hampshire, and made his own version of Caerphilly. His story is the quintessential example of cheese maker ingenuity in the growing American artisan cheese movement.
Landaff is buttery, herbal, and has a pleasing yogurty tang on the finish. The texture is crumbly but still soft, and the aroma is redolent of clean grass. The natural rind is well-developed by the affineurs of the Cellars at Jasper Hill, and can be eaten with the paste for even more depth of flavor. Pair with an herbal Belgian tripel or a glass of peaty Scotch.
Product ID: 02414
|Price: $11.48 / ½ lb|