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Landaff Creamery

If you have not… you really need to try Landaff… on Independence Day, here’s an American original (via Welsh tradition):


In 2009, the Erbs decided to add a cheesemaking operation to bring in more revenue. Made with milk from their own cows, their brand of Landaff Cheese is a mild, semi-firm cheese with a natural, cave-aged rind that they describe as being “tangy, with a clean finish.”

“We didn’t want to do cheddar because our (dairy) co-op does Cabot,” says Debby, referring to the Vermont dairy and cheese giant. “We started looking into the history of Landaff, and (the town) was named after Landaff, Wales. This was a cheese that was made in that area of Wales, so it fit.”

With a trip to Somerset, England, Doug learned how to make Welsh cheese from a third-generation cheesemaker, Chris Duckett, an experience he describes as “wonderful.”

via Open up New Hampshire – Entertainment and travel in the Granite State.


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