Cheese - Kunik

DESCRIPTION This triple-crème, mixed milk soft-ripened cheese is hand-made in upstate New York.  Jersey cow cream is added to pasteurized goat's milk to give us this cheese an earthy, luscious flavor.  Despite being a member of the brie family, it's semi-firm in texture.  The name Kunik is inspired by the Eskimo word for "snowball."   ORIGIN U.S.A.   MILK TYPE Goat / Cow   RAW MILK OR PASTEURIZED? Pasteurized   STORAGE TIPS Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.   PEOPLE WHO PURCHASED THIS ALSO PURCHASED Cheese Plate By Cheese Type - Florette Goat Brie and Humboldt Fog By Origin - Harbison cheese and Pont l'Eveque Pairings - a glass of champagne, slice of thick, rustic bread, some emerald-green white truffle infused olive oil, and dry cured soppressata   SUBSTITUTES Delice de Bourgogne   INGREDIENTS Pasteurized goat milk, pasteurized cow cream, salt (sea), lactic culture, enzyme, penicillium candidium