Cheese-maker Information Click to view Personnel Doug Erb- Head Cheese-maker/Owner Debby Erb - Cheese-maker Assistant/Owner Brian Tillotson - Cheese-maker Assistant

Creamery Information

Cheese-maker Information

Doug Erb - Head Cheese-maker

             Doug is co-owner of Springvale Farms with his wife Debby. His responsibilities on farm include milking, crop management, and dairy herd management. In 2006 he began taking cheese-making classes through the Vermont Institute of Artisan Cheese at the University of Vermont, and with Peter Dixon.   He has since become a Certified Cheesemaker.  In June 2008 Doug traveled to Somerset, England to train at Westcombe farms where they make Caerphilly using Chris Duckett’s original Welsh recipe.  He trained under Jemima Cordle and Chris Duckett.

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Debby Erb - Cheesemaker's Assistant

            Debby is co-owner of Springvale Farms, and assists her husband with various stages of the cheese-making process. Her responsibilities on farm include milking, record keeping, and youngstock-management.  Debby is also a member of the New Hampshire dairy promotion board: Granite State Dairy Promotion, and the Agri-Mark board of directors.

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Brian Tillotson - Cheesemaker's Assistant

            Brian is a full-time farm employee who acts as occasional Cheese-makers Assistant. Brian has worked at Springvale farms for several years and helps Doug and Debby with many of the daily chores on farm. In particular, he is responsible for maintenance of all equipment on the farm.

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Creamery Information

            The Landaff Creamery LLC was established in early 2008 with the intention of creating a high-quality value-added product that would increase the sustainability of our farm and there-by preserving agriculture in our small town.  The Creamery itself is located next door to the farm in the building where Doug’s father Dr. Fredrick Erb used to have his Veterinary Clinic prior to his retirement.  The clinic was completely redone into a modern creamery design. Doug and Debby worked closely with milk inspectors and local contractor Albert Lackie to ensure that the creamery was designed to provide a clean environment that met all regulations for high-quality cheese making.

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