DESCRIPTION

This triple-crème, mixed milk soft-ripened cheese is hand-made in upstate New York.  Jersey cow cream is added to pasteurized goat's milk to give us this cheese an earthy, luscious flavor.  Despite being a member of the brie family, it's semi-firm in texture.  The name Kunik is inspired by the Eskimo word for "snowball."

 

ORIGIN

U.S.A.

 

MILK TYPE

Goat / Cow

 

RAW MILK OR PASTEURIZED?

Pasteurized

 

STORAGE TIPS

Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.

 

PEOPLE WHO PURCHASED THIS ALSO PURCHASED

• Cheese Plate
  • By Cheese Type - Florette Goat Brie and Humboldt Fog
  • By Origin - Harbison cheese and Pont l'Eveque
• Pairings - a glass of champagne, slice of thick, rustic bread, some emerald-green white truffle infused olive oil, and dry cured soppressata

 

SUBSTITUTES

Delice de Bourgogne

 

INGREDIENTS

Pasteurized goat milk, pasteurized cow cream, salt (sea), lactic culture, enzyme, penicillium candidium