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Farming was familiar to Doug and Debby Erb because both grew up on farms. Today, they run Doug’s family’s dairy farm in the foothills of the White Mountains of New Hampshire and in 2008, they decided to get into the farmstead cheese business. The Erbs purchased the 400-acre farm, Springvale Farm, from Doug’s parents back in 1989. They milk 90 Holsteins and use a portion of this milk for cheesemaking. The decision to make a Caerphilly-inspired cheese came from the discovery that Holstein milk works well with that recipe. Caerphilly is a Welsch cheese and was developed by Welsch dairy farmers who couldn’t afford to wait the long months it took for Cheddars to age so they experimented and create a cheese that matured more quickly. The Erbs produce just the one cheese at this point and it is aptly named Landaff after the town where their farm is located.
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