Tagged: Landaff

Travelogue

A Visit with the Erbs: Landaff Cheese

Fellow monger, Erin, and I drove up to the Cellars at Jasper Hill before the holidays. The object of our journey: to pick up 40 wheels of Cabot Clothbound Cheddar, 20 wheels of Landaff cheese and a number of other Jasper Hill cheeses: Constant Bliss, Weybridge, Hartwell, Oma, Winnimere and Caspian. En route, we stopped Continue Reading »

Blog Post

The Cellars at Jasper Hill: Researching for Our Cheese Caves

Some weeks ago, I made an immensely informative and inspiring trip to Jasper Hill Farm and The Cellars at Jasper Hill in Greensboro, Vermont. The Jasper Hill enterprise was started by two brothers, Andy and Mateo Kehler. The determination that they have towards revolutionizing and solidifying the cheese-making industry in their state and in this country is unmatched in its political, scientific, and pastoral fervor.

Blog Post

A Visit with the Erbs: Landaff Cheese

Cheese is a recent addition to the roster for the Erbs. They started making Landaff in 2008 after Doug apprenticed at Westcombe Farms in Somerset, England, making Caerphilly according to Chris Duckett’s original recipe. Landaff is modeled after that Welsh classic but is a beast of its own – like Caerphilly, it is earthy and delicious but Landaff generally tends to be creamier in texture.