Located in the hills of the White Mountains of rustic New Hampshire, Landaff is one of the rare artisan farmstead cheese companies – they make their cheeses with the milk from their own farm, Springvale Farms. This guarantees quality control from udder to wheel. Their story begins with a milk farm and a family’s need to revitalize it. Doug Erb, second-generation of Springvale Farm, studied cheese making at the Vermont Institute for Artisan Cheese, and went on to work in Somerset, England, making the famed Caerphilly cheese. Besides Landaff, they also produce award-winning Kingsman Ridge Cheese (a French-style tomme) and Agri-Mark/Cabot cheese. Landaff is a raw milk, mild semi firm, cave-aged at the Cellars at Jasper Hill.
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from United States
by Landaff Creamery
A cave-aged buttercup-yellow cheese with a natural rind that has notes of buttermilk and brown butter.