Landaff is a mild, semi-firm cheese, tangy with a clean finish, with a buttery texture and natural, cave-aged rind, named for the locality in New Hampshire where it was developed, based on a traditional Welsh recipe, intended to resemble a Caerphilly. It may be eaten as it comes or used melted in cooking.

The flavor has a pronounced earthiness, similar to some clothbound Cheddars.


The founders of the creamery where this cheese was created were aware that Landaff, N. H. was named after the Bishop of Llandaff, Wales, who was the chaplain to England's King George III. They were fascinated by the historical link and wanted to make a cheese traditional to that area of Wales. They chose to name the cheese "Landaff Cheese", and have based it on a recipe learned from a cheesemaker in Somerset, England who has kept the tradition of Welsh farmstead cheese alive.


Landaff is a farmstead cheese, which implies that it is handmade using locally produced milk. All the milk used by the producing farm comes from that single farm, and is used the same day to make cheese. Because it is handmade, each batch of farmstead cheese is completely unique and unrepeatable. The milk used can vary depending on the cow's diet, the season, and the weather, and therefore the composition and taste will also vary in each batch. The cows eat a diet based largely on corn and grasses grown in the fields where the cheese is made, and as the flavors of these feed plants change throughout the year, the taste that comes through will vary from batch to batch. A farmstead cheese is unique to the farm, the cheese makers, and the cows that produce the milk, making each batch a one-of-a-kind sensory experience.


While the cheese is produced from raw cow's milk on the farm in Landaff where it was developed, it is transported for aging (affinage) to Greensboro, Vermont, where the Jasper Hill Farm has established a cellar for the purpose, designed after a French model. The cheese is aged in Jasper Hill's cellar and marketed under their trademark.