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.
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.