ARTISAN CHEESE

EMILY invited me to taste some of the finest examples of american artisan cheese on friday. Jeff Roberts was in town promoting his NEW BOOK. for each cheese we tasted they brought a new brew. sometimes i was feeling the beer more than the cheese, but everyone was freaking out about the textures and aromas. my favorite was the KUNIK from NETTLE MEADOW GOAT FARM in WARRENSBURG, NY. Sheila Flanagan and Lorraine Lambiase were living in Oakland, CA where they raised Nigerian Dwarf goats and made chevre. in 2005 they purchased NETTLE MEADOW from Laurie Goodhart who had established it in 1990. KUNIK, a triple cream blend, is made with pastuerized Alpine, Boer, LaMancha, Saanen, and Nubian goats milk and Jersey cows' cream. They age 8-16 ounce and 4-7 ounce mini rounds for 16-18 days; it develops a creamy, almost unctuous silky texture, and buttery flavors.

AMERICAS CHEESIEST MAN

THE ARRAY

THANK YOU!

EMILY WITH HER COUSIN TOM