Food & Drink Magazine

From the Market: Nettle Meadow Kunik Cheese.

By Colleensachs @colleensachs

From the market: Nettle Meadow Kunik cheese.Terroir is most often used when describing wine. It refers to the impact a place has on what is produced there.  But in the case of Nettle Meadow’s Kunik cheese terroir is important.

Kunik is produced in Adirondack community Thurman, New York at Nettle Meadow Farm, where over 300 happy goats live. Their organic diet includes hay, grains, raspberry leaf and wild herbs.

From the market: Nettle Meadow Kunik cheese.

The milk from these goats gives Kunik a wonderful tanginess, while the addition of Jersey cow cream creates richness. It is a triple cream cheese, but it is infinitely brighter than most triple creams. The delicate edible rind gives way to a layer of creaminess that almost flows. It surrounds a tangy center that is mousse-like.

To get the best of this outstanding cheese be sure to serve it at cool room temperature.  Enjoy it spread on a crusty baguette, or just eat it as it is. It doesn’t need any embellishment.

You can find me on Twitter @colleensachs.

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