Landaff
Springvale Farm, a second-generation dairy farm established in the 1950's, is tucked away deep in the foothills of the White Mountains of New Hampshire. In 2008, Doug and Debby Erb built a creamery, allowing them to make an added-value product (cheese) at a time when the viability of the dairy farm was particularly threatened. Knowing that the town of Landaff (both where the cheese is made and what it is named after) was established by a Welsh bishop, the Erbs decided to create a cheese native to Wales.
After studying cheesemaking at nearby Vermont Institute of Artisan Cheese, Doug traveled to Somerset, England as a guest of the Ducket family to learn how to make Caerphilly cheese, a Welch favorite. Back home, after much practice and trial and error, Doug honed his skills and developed a similar cheese and called it Landoff.
Aged at the Cellars of Jasper Hill, Landaff develops a beautiful grey rind and the distinct aroma of damp earth often associated with caves. The paste has a loose, open texture and has a vibrant and tangy flavor profile remains on your palate long after it's been consumed. Full of tang and character, the Landaff does an exemplary job at paying homage to the area's Welsh past.
Farm / Company: Landaff Creamery
Cheesemaker: Doug Erb
Proprietor: Doug Erb & Debby Scott
Affineur: Cellars at Jasper Hill
City, State: Landaff, New Hampshire
Region: Northeast
Country: USA
Milk Type: Cow
Milk Treatment: Raw
Rennet: Traditional
Rind: Natural
Texture: Firm
Aging: 60 days
Size(s): 8.5 pounds
