A farmhouse raw cow's milk cheese made by Deb and Doug Erb in the foothills of the White Mountains in Landaff, New Hampshire.

Landaff is inspired by the late, great Chris Duckett's recipe for traditional Welsh Caerphilly. It's got a moist and crumbly texture, with an earthy, buttery flavor, enhanced by a natural rind created by the 3-4 months of aging at the cellars at Jasper Hill in Vermont. Landaff is a humble cheese so delicious you could easily eat a lot of it. As the Erbs say: "It's nothing fancy, but it works!"

An emblem of spring.  The wheels of Landaff we have now feature a round, eggy richness that seems perfect for the season.  The paste is creamy and melts in your mouth like butter.  It continues to blow me away.  Our current wheels were made this past fall.