Thanks to a global marketplace, Utahns can enjoy many cheeses from around the world. This week we explore Kunik.
What it is » A pasteurized goat-cow triple cream cheese from by Nettle Meadow Farm in Thurman, NY. The white mold-ripened cheese tastes of hay, barnyard and mushrooms. The edible bloomy rind lends a bit of texture to the cheese which, otherwise, melts in your mouth. Don’t eat the cheese when it’s too warm; the taste is reminiscent of biting into butter.
How to use » On a cheese plate alongside dried cherries, slices of almond-apricot panforte, and crackers and crusty bread. Remove from the refrigerator 1 to 2 hours prior to eating.
To read the rest of the story, please go to: The Salt Lake Tribune