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Packsize | 6/9 oz |
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KUNIK has been a nationally acclaimed goat’s milk and cow cream triple crème for many years now and many did not think it could get much better. But, then we introduced AMBER KUNIK! The triple crème you know and love washed in Adirondack Beer and Adirondack Whiskey. This is a funky twist on our beloved triple crème resulting in a denser velvety textured washed rind with just a hint of spirits and balanced with plenty of funk. (Photo Courtesy of Pattie Garrett)
Award: Sofi for Non-Cow Cheeses (2019 Silver)
Packsize | 6/9 oz |
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Nettle Meadow Sanctuary Farm is the home to well over 130 farm sanctuary animals and a cheese company in Thurman, New York just below Crane Mountain in the Adirondacks between Gore Mountain/North Creek and Warrensburg. It is owned and operated by Lorraine Lambiase and Sheila Flanagan. Both have a great love of animals, artisan cheese and the unique challenges of farm life. Nettle Meadow Farm was originally founded in 1990. Visit our Farm & Sanctuary page to learn more.
Made with sheep, goat and cow milk, in 3 lb. balls, it is aged two years and cut into wedges. Its flavor is complex, pleasing and has a nutty finish.
A mild, baked cheese with an authentic Italian garlic flavor–serve with fresh marinara sauce to create an outstanding appetizer. Saute or grill, until glistening or microwave for 30 seconds on high until warm.
This spicy hand-rubbed cheese packs a heated punch as you near the rind. Made from the milk of local Jersey cows in Northern Utah, the combination of sweet creaminess and spice make it a great addition to any cheese plate. Quality IngredientsThe spice is right! Our Cajun rub was developed by local Ogden, UT chef John Dearmin using only the finest ingredients. Unlike typical Cajun rub, Big John uses cayenne pepper instead of paprika. Sorry, the rest of the recipe is top secret. The spiciness of the rub is a nice compliment to the creamy texture of the cheese. Watch out, this cheese packs a heated punch as you near the rind. Pairing Suggestions Medium to full-bodied red wines, Champagne, or a fruity wheat beer. Chutney, preserves, shaved on a salad or melted over a burger with avacado.
In Finland there is a cheese called Juustoleipa. This translates into cheese bread. We make ours different but better with oven baking it until it has a browned crusty top. Pop it in your oven or microwave until it glistens. Serve it with your favorite dip as a delicious snack. Good as is!
A local Wisconsin favorite made fresh in our vats everyday. Squeaky fresh cheddar curds to be eaten within 2 to 5 days.