You all know of our long-standing love affair with all things Jasper Hill. So when they hinted that email subscribers would be offered the chance to purchase a special-edition mini Winnimere, well, let’s just say I checked my email obsessively for days until the message finally arrived. Even better, the mini Winni was offered as part of a three-pack of cheeses, so it arrived with a wedge of Cabot Clothbound and a hefty hunk of the delightful Landaff.
I first became acquainted with Landaff at the Vermont Cheese Festival in the summer of 2009. I carried a wedge back from Vermont with me and it was my late night nibble of choice until it ran out. It’s a little harder to find here in Virginia, but I’ve occasionally picked up a bit now and then. (Most recently spotted at La Fromagerie, FYI.)
This semi-firm, cave-aged, raw cows-milk cheese is based on the traditional Irish Caerphilly recipe. Its firm texture and buttery richness makes it good for grating and melting, say for grilled cheese, but it also has a tangy, robust and slightly sweet, lactic flavor that makes it equally pleasant on its own. It’s actually not a Vermont cheese, but is made by Doug and Debby Erb at their New Hampshire farm. The Formaggio Kitchen cheesemongers recently wrote about their visit to the Erb’s farm, and report that they are working on a Tomme Crayeuse style cheese next. We can’t wait to try it! In the meantime, do give Landaff a try if you haven’t yet.
After its photo shoot, this block became “Irish” fondue — get the recipe over at Foodie Tots. (Technically it was a French-American fondue, but let’s not get too particular.)
P.S. Tickets are now on sale for the 2011 Vermont Cheese Festival , July 24 at Shelburne Farms — buy early as the festival will sell out!