Honoring our 80 years in the biz with pure truffle cheese bliss.
Country of Origin: United States - Vermont
Milk Type/Treatment: Cow
Rennet Type: Animal
The Flavor Experience
The cheese they eat in heaven. Sturdy structure, yet easy to slice, each off-white wedge is delicately marbled with black truffle. Easy to enjoy on its own or as a topping to your favorite crispy cracker, this truffle cheese is an icon that celebrates the art of cheesemaking.
From the Blog:
"The base cheese is called Landaff, which is produced by Deb Erb, who heads an all-female team of cheese makers on her farm in the foothills of the White Mountains. They studied cheese making with Chris Duckett, who at the time was the sole producer of true, traditional Caerphilly, a style sometimes referred to as Welsh Cheddar. But despite its origins, Landaff is uniquely New English. Pasture-raised holsteins provide a rich, grassy milk, that in turn yields a cheese bursting with buttermilk, yogurt, and citrus." Read more here.
In the Kitchen with Jackie
Go 'In the Kitchen with Jackie' as she cooks up a truffle-y Mac & Cheese for the ages! Get the recipe and create your own mac n' masterpiece!
We partnered with Landaff Creamery and Jasper Hill Farm to create a cheese that celebrates Di Bruno's 80 years in the cheesemonger biz: Ottanta. Only nine wheels were made, so grab a wedge while supplies last!
Shave over fresh apples or grapes. Cube a few pieces and add to your cheeseboard for a conversation-starting snack. Ideal for enjoying on its own, or with a glass of pinot noir or Saison Dupont, Hunter's favorite beer for truffle pairing.