Inspired by Welsh Caerphilly and made in New Hampshire by Landaff Creamery.  Landaff is made with raw cow’s milk by the Erb family, second generation dairy farmers. 

At about one week old, the cheese is sent to the Cellars at Jasper Hill Farms in Vermont, where they take over cave-aging for the next two months.  Landaff is ready to eat at about 2 months, at which point it’s developed a thin, natural rind.  The cheese inside is buttery, grassy and yogurty in flavor with an open, semi-firm texture.  A brilliant eating cheese, with subtle complexities that open up as the cheese warms on the tongue.  Delicious paired with a pale ale, crumbled into a salad or in a cheese & apricot chutney panini.