It is made from raw cow's milk from Landaff Creamery's own herd, has an open and smooth texture and a natural cave-aged rind which is developed at Jasper Hill Cheese Cellar.
This welsh-style cheese is based on a recipe Landaff cheese maker Doug Erb learned from Chris Duckett and Jemima Cordle. Chris Duckett is a 3rd generation cheese maker from Somerset England who has kept the tradition of Welsh farmstead cheese alive.
While raw milk is used for this cheese, the cooking and aging process of cheese making substitutes for pasturization.
Remove this cheese from the refrigerator about an hour before you plan to eat it - this will allow the full flavors to be enjoyed. If mold develops, just trim it off. The natural cave-aged rind is delicious to eat.
Try it plain, with an antipasto plate, or shaved on a salad.
Store in the refrigerator.