Kinsman Ridge

Producer

Landaff Creamery/ Cellars at Jasper Hill

Country

United States

Region

Vermont

Weight

5 lbs

Website

www.landaffcreamery.com

Milk

Cow

Treatment

Raw

Rennet

Animal

Rind

Natural
Washed

Style

Alpine-style

Landaff Creamery, located in Landaff, NH, was founded in 2008 by Doug and Debby Erb. Starting the creamery allowed the Erbs to preserve a family farm that had been called Springvale Farms, which they’d been running since 1980. The Erbs spent their first decade at Springvale farms purchasing the cows, equipment and land from Doug’s parents. By the time they changed the name in 2008, they had had also renovated an old veterinary clinic owned by Doug’s father, which they’d converted into a modern creamery.

While Landaff Creamery’s first cheese, Landaff, was created to be approachable and versatile, their second cheese, this Saint Nectaire-inspired tomme, is decidedly funkier. Once the wheels of raw milk cheese are produced at the creamery, they're transferred to the aging caves at the Cellars at Jasper Hill in the rolling countryside of the Northeast Kingdom in Vermont. Jasper Hill ages the cheese at the proper temperature and humidity levels for three to five months. Initially wheels are washed with brine, however over time a natural rind is allowed to develop as the paste evolves from firm to creamy.  

Tasting Notes

The cheese has a complex flavor that includes butter, pungent earthy forest, and mushrooms, plus hints of roasted artichoke and asparagus.

Pairings

Pair Kinsman Ridge with a sauvignon blanc, a wheat beer or a dried saucisson.