Deb & Doug Erb craft Landaff on their second-generation dairy farm in the White Mountains of New Hampshire. Declining milk prices drove the Erbs determined pursuit of cheesemaking as a way to revitalize their farm. Doug developed Landaff after studying with the Vermont Institute for Artisan Cheese and making Caerphilly with the Duckett family of Somerset, England.
Landaff has a natural rind and a semi-firm paste with subtle aromas of cave and grass. Its balanced complexity harmonizes a bright buttermilk tang and savory brown butter notes. It has a superb texture when melted, making it an ideal choice for fondue or other heated preparations.
Available by the half-pound or 1-pound wedge, or by the quarter wheel (approximately 2.5 lb.) or whole wheel (approximately 10 lb.).