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Landaff Raw Vermont cow Milk Cheese

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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.

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Region New Hampshire
Country of Origin United States
Producer Landaff Creamery
Cheese Type Semi-firm
Type of Milk Cow
Flavor Profile Medium
About The Producer Arrow down

Landaff Creamery

Doug and Debby Erb started the Landaff creamery in 2008 on the Springvale Farm that was founded in the '50s by Doug's parents, Dr. and Mrs. Fredrick A. Erb. Nestled in the foothills of the White Mountains, they grow the feed for their cows in the Amonoosuc River Valley, which starts at the Lake of the Clouds on Mount Washington, and winds its way through the shadow of Kinsman Ridge located in Franconia Notch. They age their cheeses at the Cellars at Jasper Hill where they develop their beautiful grey-white coat of a rind.

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Serving and Caring for your cheese

Caring for Your Cheese

How much cheese should I buy?

We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.

How should I serve my cheese?

You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.

Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.

Can I eat the rind?

Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.

What do I do about the mold on my cheese?

Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.

How do I store my cheese?

Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.

How do I wrap my cheese?

Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).


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