Landaff Creamery Landaff
Taking a cue from the Welsh history of New Hampshire, cheesemaker Doug Erb has based his Landaff on Caerphilly, and it is Caer-fully made. 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. Murray's takes regular trips to the Cellars at Jasper Hill where this cheese passes its 4-6 month life, and we taste a dozen batches at a time to find that perfect balance of dense-yet-milky, loamy and compulsively edible. The lingering tang we like does well with a hoppy IPA.