Nettle Meadow Kunik
This triple creme from Sheila Flanagan in the South Adirondacks packs a powerful one-two punch. She first adds pasteurized goat milk for that characteristic lemony tang. Then she enriches the mixture with fatty Jersey cow cream for a mushroomy, super-buttery and almost inconceivably decadent paste. We buy the cheeses fresh from the vat and ripen them in Cave 3. The result is a guaranteed perfect rind, no ammonia and our characteristic minerally finish. It'll knock your socks off with a sparkling, fruity rose.
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