Check out the Latest Press
Country Folks. View article.
Wall Street Journal, “The A-to-Z Guide to Cheese — Plus Pungent Parings.” View article.
Kunik is included in Culture Magazine’s Spring 2014 issue “American Cheese Revolution,” as an American Original.
Kunik can also be found in New York Magazine’s February 24, 2014 article on “50 Cheeses,”
listing 50 cheeses representing the diversity of the world’s cheese today.
What the critics are saying…
“It may very well be the sexiest cheese in the U.S.A. Made from a blend of goats’ milk and rich Jersey cream, it’s the kind of cheese that’ll make you (or more importantly, your girlfriend) swoon. This fluffy-rinded, triple creme delight is a product of Nettle Meadow Farm, nestled in the southeast corner of the Adirondacks.”
Esquire’s Cheese of the Week, Anne Saxelby, Saxelby Cheesemongers, NYC, NY, May 2010. View article.
“This, on the other hand, is unique. It’s flavor is refined, clean, and bright. Unlike anything else, really, a tasty tasty tasty combo of cow and goat, with a rind that in my opinion masks the delicacy of the paste, so leave that aside. Kunik is hand-made, crafted by just a couple of people (and animals) as opposed to many, and those moist, fluffy curds are delicately ladeled, wheel by wheel. The result is a most-spreadable, most-buttery, nutty, slightly goaty puck that’ll do wonders atop a nut bread or salad, but which most formidably stands all alone.”
Nora Singley, Cheesemonger and former Director of Education at Murray’s Cheese and assistant chef to The Martha Stewart Show, April 2010. View article.
“When it comes to pairing Champagne with cheese, nothing will tantalize the taste buds more than a sip of sweet and luscious sparkling wine and a bite of a thick, rich and creamy triple-crème cheese, like Kunik from Nettle Meadow Farm in Warrensburg, NY…The amount of care involved in making Kunik attests to its superior quality and makes clear why it’s worthy of being paired with a century-old sparkling French beverage.”
Max Shrem, Slashfood.com, December 2009. View article.
“Luxuriously creamy yet delicate, Kunik is the perfect cheese for any gathering that includes champagne.”
Martin Johnson, 12 Cheeses of Christmas, The Root, December 2009. View article.
“Kunik is dreamy mild-ripened cheese made from a mix of goat’s milk and fresh Jersey cream. It ranges from earthy, grassy and slightly firm to supple and unctuous and pungent, depending on its level of maturity. Kunik is delicious at any age and deserves a much coveted place in your belly.”
Anne Saxelby’s Selections, Saxelby Cheesemonger, Essex Market, NYC, 2006.
“Kunik, a soft, bloomy Jersey cow and goat’s milk cheese from Warrensburg New York was killing me softly with its smooth, creamy, flavorful but not at all stinky song. Jersey cows are known for their high milk-fat output and it comes through brilliantly in the Kunik.”
Grocery Guy, Chuck Klosterman’s blog. June 12, 2006.
“…this tart tangy triple creme made of pasteurized goat milk, but enriched with fatty jersey cow cream. The blend makes for a sumptuous, thick buttery taste that retains the kick of fresh chevre.”
Murray’s Cheese, NYC, 2006.
“It doesn’t make you tired like other cheeses… This, you want to have more. It is very inviting. You could eat this with a spoon, it is very addictive.”
Joseba Encabo, Culinary Institute of America, Hyde Park, NY.
Articles & Blogs
“Say (rich, creamy) cheese.” Los Angeles Times, 2011. View article.
“GoodTaste.” Philadelphia Enquirer/philly.com, 2011. View article.
“A Triple Creme Cheese in Goat Form.” The Cheesemonger, 2010. View article.
“Cheese of the Week.” Esquire Magazine, 2010. View article.
“Say Cheese.” Success Magazine, July 2009. View article.
“Kunik—Cheese Course.” Slashfood blog, December 2009. View posting.
“12 Cheeses of Christmas.” The Root blog, December 2009. View posting.
“Nettle Meadow Farm’s Honey Lavender Fromage Blanc is one of the most delicious cheeses I’ve tasted. Made from pasteurized goat milk, it is infused with the flavors of lavender flowers and honey. Their goats’ diet of wild raspberry leaves, nettle, kelp, comfrey, garlic, barley and goldenrod gives this cheese many subtle and wonderful nuances… In June, Nettle Meadow’s Honey Lavender Fromage Blanc was named a Silver Finalist in the Outstanding New Product of 2008 category of the National Association of the Specialty Food Trade’s annual competition.”
James Beebe, Corks and Curds, September 22, 2008.
Interview with owners Lorraine Lambiase and Sheila Flanagan from WMHT’s “Farm to Table” Episode.
If unable to view video, please click here.