Landaff is a unique raw milk cheese made in New Hampshire and aged for 4-6 months at the famed Cellars at Jasper Hill in Vermont. The buttercup yellow paste is semi-firm with a natural hard rind, and a flavor that’s mild, with notes of buttermilk and brown butter, with a clear tangy flavor. The aroma is damp, of the caves it was aged in, fragrant and distinct. Landaff melts beautifully, without losing it’s great smooth body.
Landaff is made with fresh milk, milked from Holstein cows the same day. Each batch is handmade, each unique and with variations of flavor coming from the season, the cow’s diet, and even the weather. Pair it with white wine, a hoppy IPA or a crisp pilsner beer.
Landaff is modeled after traditional farmstead Welsh cheeses, and named after Landaff, NH, which in turn was named after the Bishop of Landaff, Wales. Doug Erb, one of the owners of Landaff creamery, learned the recipe from a 3rd generation cheesemaker in Wales, after much trial and error perfecting it to get it just right in his New Hampshire diary.
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Product is perishable and must ship via Overnight service.