Bad for Good: the Very Best of Landaff.
The future's in the air, I can feel it everywhere -- blowing with the wind of change! The blessedly blustery weather over the past few days didn't just dry the back-of-the-knee sweat from every human, squirrel and bird in Houston for the first time in three months. It also blew a few completely new cheeses into the warehouse.
All the way from New Hampshire comes buttery yet tart Landaff. This smooth and meltable cheese with bright lemony notes was modeled after Duckett's Caerphilly, a cheese out of Somerset, England in the tradition of Welsh farmstead cheese. The Landaff is aged in the Cellars at Jasper Hill, which you might recall as being the source of Bayley Hazen Blue as well.
Also new to the plate, in a way, are the Nancy's Hudson Valley Camembert Squares. This creamy, soft-ripened cheese made from a combination of East Fresian ewe and cow milk has been in the shop before but now it's available in a miniature square format. They're perfect for leaving on a cute coworker's desk as a surprise or on-the-go snacking, just like Go-Gurt. Just kidding, we don't eat Go-Gurt on the go. We prefer to savor it.
Also in the line-up for this weekend: Veldhuizen Redneck Cheddar, Buttermilk Blue Affinee from Roth Kase and fresh burrata! And of course we're now open from 10am-6:30pm on Fridays and 10am-4pm on Saturdays.