LANDAFF

VERMONT

UNPASTEURISED

TRADITIONAL RENNET

With a natural rind and a semi-firm pate with subtle aromas of the maturing room and fresh grass. Its balanced complexity harmonises a bright buttermilk tang and a finish of savoury brown butter. Made by Doug and Deb Erb, who studied with Duckett family in Somerset making Caerphilly, their cheese is reflective of the Welsh classic. A cheese of subtle notes, best enjoyed toward the beginning of the cheese board.