[Pigging by Wilfrid: July 9, 2012]
Here's a real charmer, and one of the best domestic cheeses I've eaten in a while. Landaff, from Vermont.
It seems the cheese is created at Landaff Creamery, then sent to the Jasper Hill Farm veterans for aging.
The result is described as "somewhere between cheddar and Caerphilly" -- hardly surprising if it is indeed made from an old Somerset recipe. The description is fair: the depth and finish are reminiscent of really good English firm cheeses.
Great texture, nutty-buttery paste, mustily edible crust. Strongly recommended. I found it in the small selection at Alphabet City Beer Co. on Avenue C, but I'm sure it's more widely available.
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