We've recently enjoyed a piece of Landaff Cheese<\/a> produced at Landaff Creamery in Landaff, New Hampshire<\/a> and aged at The Cellars at Jasper Hill <\/a>in Greensboro, Vermont<\/a>.<\/p>\n The Cheesemaker says: <\/strong><\/p>\n "Made from our own high quality raw cow's milk, Landaff Cheese is a mild, semi-firm cheese with a delicious combination of flavors, tangy with a clean finish. The open and buttery texture comes with a natural, cave-aged rind. It melts beautifully for cooking, and makes a wonderful addition to any cheese plate."<\/em><\/p>\n<\/blockquote>\n The experts at Murray's Cheese<\/a> say:<\/strong><\/p>\n "Taking a cue from the Welsh history of New Hampshire, cheesemaker Doug Erb has based his Landaff on Caerphilly<\/a>. The Erbs' herd of registered Holsteins is renowned for milk quality, another reason to leave the milk unpasteurized; that, and Doug spent two years training before bringing this cheese to market."<\/em><\/p>\n<\/blockquote>\n We say:<\/strong><\/p>\n "We'll add Landaff to our cheese order often when we find it at our local shops. Many times, we prefer sheep and goat cheeses to cows milk, but this is one that has won our hearts." <\/em><\/p>\n<\/blockquote>\n And, here are other posts from our Cheese Collection!<\/a><\/span><\/p>\n What's on your Cheese shopping list? Here are some great books about cheese.<\/a><\/a><\/p>\n
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