The milk from these goats gives Kunik a wonderful tanginess, while the addition of Jersey cow cream creates richness. It is a triple cream cheese, but it is infinitely brighter than most triple creams. The delicate edible rind gives way to a layer of creaminess that almost flows. It surrounds a tangy center that is mousse-like.
To get the best of this outstanding cheese be sure to serve it at cool room temperature. Enjoy it spread on a crusty baguette, or just eat it as it is. It doesn’t need any embellishment.
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