Landaff hails from its namesake town in New Hampshire and is an aged raw cow's milk cheese made in a traditional Welsh cheese aging process. Semi-firm with a natural cave aged rind full of bright citrus notes with a nice full barnyardy farmy finish, light yet with a presence -- a crowd pleasing cheese, great for a cheese plate or for cooking with.
Image courtesy of http://landaffcreamery.com
So what to do with our fabulous New Hampshire cheese?
How about making an hors d'oeuvre for a holiday get-together? Grab a nice Pullman bread top with slices of Landaff, some dandelion greens, diced up grilled asparagus, and a little bit of EVOO with some sea salt. Toast away so that the creamy Landaff will be offset by the vegetal notes of the asparagus and the fresh citrusy moments of the dandelion greens. A well balanced hors d'oeuvre GCF, just cut these into small squares and serve with a nice glass of mineral forward white wine.
No comments:
Post a Comment