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Landaff Creamery Landaff

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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, and Doug spent two years perfecting his craft before bringing this cheese to market. The result is a well-balanced, dense-yet-milky cheese that's compulsively edible. It's lingering tang does well with a hoppy IPA.

Unless noted otherwise, Murray's cheeses sold by the lb ship in multiple 0.5 lb increments. To request a whole wheel, please contact the Murray's team at orders@murrayscheese.com at least 72 hours prior to your desired ship date.

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Just the Facts

United States
New Hampshire
Milk Type
Rennet Type
2-4 months

Pour a glass of...
  • Chardonnay

    This wine is all over the map – literally! Flavor varies widely depending on where and how it’s made.

    Old World Chardonnay: crisp and minerally, with flavors of apples and roasted pears.

    Pair with: Fresh or bloomy rind cheese, like Delice de Bourgogne

    New World Chardonnay (USA, warmer climates): richly buttery and oaky, heavy notes of vanilla, brown butter, and tropical fruits.

    Pair with: Slightly stronger cheese like sweet Tickler cheddar, or a mild washed rind.

    Oxidized Chardonnay: When Chardonnay is intentionally exposed to air it is “oxidized.” Common in the Jura mountain region, this wine is almost sherry-like with spicy, nutty flavors.

    Pair with: Play up the bolder flavors with a more complex or funky cheese. Almost any Alpine cheese, like Comte, or earthy aged goat cheese like Chevrot make a great match.

  • Cider

    Brie and apples, cheddar and apples – both delicious! Why not extend that deliciousness to apples in liquid form? Enjoy cider and cheese for a pairing to remember.

    English style: drier, more like a beer, with nice acidity.
    Pair with: Just about anything but we love it with firm natural rind cheese, like Landaff.

    Basque/Normandy : barnyardy and funky, but still with a little sweetness.
    Pair with: A beefy washed rind, like Grayson to contrast the sugar and bring out the funk.

    American Cider: often, but not always on the sweeter side.
    Pair with: Sweet and earthy Bleu Mont Bandaged Cheddar or malty Bleu d’Auvergne.

  • Merlot

    A smooth and medium-bodied wine with a more rounded flavor than other reds. Dark fruits are present but with minimal tannins and no noticeable spice.

    Pair with: Earthy tommes like Toma Walser, mellow Fontina, or a lightly aged goat cheese like Leonora.

  • Pale Ales & IPAs

    Hoppy Beers - Pale Ale, IPA, Amber, Red Ale

    Hops, glorious hops! Think of hops as the seasoning for beer: they lend the bitter yin to balance malt’s sugary yang. In IPAs and other hoppy beers this humble flower takes center stage. Flavors range from grassy to grapefruit, earthy and dry to resinous pine, depending on which hop varietals are used.
    Pair with: Cheeses with enough body to stand up to the bitterness, like clothbound cheddar or aged Gouda.

Another cheesy family affair, Landaff Creamery is focused on sustainability and high quality raw milk. Run by husband and wife, Doug and Debby Erb, who learned their trade from the Ducket Family in Somerset England, the farm has been in the family since the 1950’s. Nestled in the foothills of the beautiful White Mountains, the creamery grows their own feed and milks their cows in New Hampshire’s Amonoosuc River Valley. Their award winning Landaff cheese is based on the Welsh classic, Caerphilly, and boasts a buttery texture beneath its natural, cave-aged rind. Made with milk that’s prized for its pure quality, Landaff Cheese is aged by The Cellars at Jasper Hill, which allows the flavors to mature and develop into the one-of-a-kind rounds we slice into on our counters.