Kunik hails from Nettle Meadow Farm in Thurman, New York in the Adirondacks. Run since 1990 by Lorraine Lambiase and Sheilia Flanagan, Nettle Meadow is home to 300 goats, a few dozen sheep and other farm animals. They produce a variety of soft cheeses -- infused chevres and fromage blancs along with a few aged cheeses of which Kunik is one. Made with seventy-five percent goat's milk and twenty-five percent Jersey Cow's milk this a dynamic, unusual, and unctuous triple cream cheese. With a bloomy white rind on the exterior and a decadent creamy interior, this cheese fills every corner of your mouth in the right sort of way. It's roundness of mouth feel is opposed with the light, tangy, grassy-ness of the goat's milk providing one with the perfect balance -- soft, creamy, luscious, unique and a true New Yorker at heart!
What sort of treat do we have on hand from across the pond? How about a nice taste of Waterloo? Crafted by Anne and Andy Wigmore, retired executives from London who decided to pursue a slower pace of life and look where it got them?!? A washed curd not washed rind cheese meaning that a certain amount of curd is replaced with water before the curds are drained and moulded. This produces a gentler and weaker cheese, one that is very round around the edges but for all the right reasons. Creamy, vegetal, herbaceous, unique, fabulous, this is a force to be reckoned with!
Stay tuned for next week's NY + UK SCS, night folks :)
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