Traditionally, triple crème cheese is made with cow’s milk. This is not the case with Nettle Meadow’s Kunik Triple Crème. Their unique recipe uses a delicious combination of 75% goat’s milk and 25% Jersey cow’s cream (famously high in milk fat), making it richer and creamier than a typical brie. The soft cheese has an edible bloomy white rind and a tangy, buttery flavor and a thick, lush texture. Kunik pairs well with earthy stouts or meaty cabernet francs. It’s also lovely with figs, pears, chutney, or honey. We're selling the 3.5-ounce cheese while supplies last.