Landaff is a New England farmstead take on a classic Welsh cheese called Caerphilly. Caerphilly was originally popularized in the 1800’s among Welsh miners, as it could be brought into the mines as a source of salt and nutrients, and it took less time to mature than cheddar. Production came to a halt in the second world war, and now only two or three farms still produce this cheese. Doug Erb, the Landaff cheesemaker, trained with Chris Duckett and Jemima Cordle who produce Duckett’s Caerphilly. The wheels are aged at the Cellars at Jasper Hill in Greensboro, VT.
The flavor of Brebirousse d'Argental clean and clear, complementing its oozy, creamy cheesiness. It has a great fatty mouth feel and richness th
Named after an English folk song, Lincolnshire Poacher is a mature cheddar style from the English countryside. Two brothers, Simon and Tim Jones, make huge
In 2003, Cabot, the American block-cheddar giant, approached the guys at Jasper Hill to collaborate on a clothbound, English-style cheddar. The result is o
Made by third-generation farmers in Somerset, Montgomery's Cheddar - affectionately called "Monty's" here at Stinky - is a genuine farmstead cheese, with m
If you've never had cheese made with water buffalo milk before, you're in for a treat. This animal's milk contains twice as much fat as does cow's milk, so