Our latest poll alerted me that a greater exposure to domestic cheeses is needed. American farmers and dairy co-ops are producing exceptional cheeses that are winning awards and are able to challenge their European cousins. This is my first blog review of an American farmstead cheese and I hope that it will shed a bright light on the wonderful tastes and aromas that can be found with of our home grown domestic cheeses. On the next visit to your local cheese shop ask about the local cheeses that they carry and try one or two to see what you have been missing.Kunik is a bloomy rind goat cheese produced by the Nettle Meadow Farm located in Thurman New York. This southern Adirondack farm has 100 lovingly cared for goats that provide the milk for cheese production and the motto there is "happy goats produce great milk". We are told that the name "Kunik" comes from an Eskimo word that translates into English as "snowball" and after you see this cheese for the first time the name will prove to be entirely appropriate.
Details: Kunik is made by combining 75% goat milk and 25 % Jersey cow cream that is provided by other local dairies. The varied and wholesome diet of the goats along with the traditional farmstead production methods have yielded a unique and intoxicating cheese. It is a small lightly aged, triple cream, cylindrical, Camembert style cheese that has an edible bloomy white rind. The cow cream provides a rich buttery taste and texture that is wonderfully offset by the clean tangy goat milk.
Tasting:The bloomy rind provides a layer of complexity to the flavor and an aroma of aged wood and mushrooms that is readily obvious . As Kunik ages its flavor profile becomes more assertive. Kunik is available as "buttons" weighing between 7oz and 9oz and mini wheels that are + or - 14oz.
The versatile Kunik can be served as an hors d’ouerve drizzled with Lavender Honey and plain crackers or on a dessert platter with fruits and nuts and also as a wonderful breakfast treat spread on a heated croissant. It is also provides a elegant flair when added to baked potatoes or brown rice dishes.
Wine Parings: When young the most elegant is Champagne, however it pairs equally well with crisp whites from New York State. An aged cheese should be paired with big Whites, from New York State
I had this cheese as part of a cheese plate at Central Michel Richard Restaurant in Washington, DC. I agree it's a masterpiece! Best cheese I've ever been served. My dinner date agreed.
ReplyDeleteI work in a company that exports traditional and industrial french cheeses to the US and I tasted the Kunik during a stay in Boston. This cheese is just fantastic and I agree 100% with the description and comments above... This cheese is expensive but it is so worth it ! We should cut back our consumption of bland processed milk products and replace them by smaller quantity of quality products like Kunik. That would be much better for both health and taste.
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