Doug and Deb Erb manage Landaff Creamery on Springvale Farm in Landaff, NH. Their farm has show-quality Holstein heifers and the Erbs are held in high esteem by other New England dairy farms. Their closed herd gives very high quality milk and provides an ideal raw material for their cheesemaking operation. Doug and Deb Erb craft Landaff on their second-generation dairy farm in the White Mountains. Declining milk prices drove the Erbs' determined pursuit of cheesemaking as a way to revitalize their farm. Doug developed Landaff after study with the Vermont Institute for Artisan Cheese and time spent making Caerphilly with the Duckett family of Somerset, England.
Landaff has a rustic natural rind and a semi-firm paste showing subtle aromas of cave and grass. Its balanced complexity harmonizes a bright buttermilk tang and savory brown butter notes. Landaff is versatile enough for the kitchen, as it melts exceptionally well, retaining a smooth body and indulgent character.
- Made from unpasteurized cow's milk.
- Photo depicts whole 9 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.