Landaff Creamery Landaff
Taking a cue from the Welsh history of New Hampshire, cheesemaker Doug Erb has based his Landaff on Caerphilly. 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.