Doug Erb first produced Landaff after working a stage in Somerset, England, with a Caerphilly cheesemaker, then and a stint studying at the Vermont Institute for Artisanal Cheese at the University of Vermont.
The result is a Tomme-style, raw milk cheese, styled after Welsh farmhouse cheeses, whose nine-pound wheels age from four to six months. The cheese’s natural rind is dusty taupe and smells of leaf mold and dried mushrooms. The paste is a bright and crumbly, yielding the scent of asparagus, hay, and cultured cream. The texture is slightly grainy, but the flavors blooms open with a sharp, pungent earthiness. The finish is rich and buttery.
Pairing Wine with Landaff
This cheese needs a wine with both fruit and acid. For reds, try New World Pinot Noir, especially from a cool climate, including the Finger Lakes and Oregon in the U.S. and Austria, Germany, and Patagonia abroad. Barbera, Beaujolais-Villages, and Chinon also work well.
For white wines, seek options with solid acidity but also buttery notes and a kiss of oak, which will tie the wine to the richness of the cheese. Good examples include Meursault, Pouilly-Fuissé, or oaked Chardonnay from Oregon or the cooler regions of the California coastline.
Cellars at Jasper Hill Landaff