This is an archived article that was published on sltrib.com in 2012, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.
Thanks to a global marketplace, Utahns can enjoy many cheeses from around the world. This week we explore Kunik.
What it is • A pasteurized goat-cow triple cream cheese from by Nettle Meadow Farm in Thurman, NY. The white mold-ripened cheese tastes of hay, barnyard and mushrooms. The edible bloomy rind lends a bit of texture to the cheese which, otherwise, melts in your mouth. Don't eat the cheese when it's too warm; the taste is reminiscent of biting into butter.
How to use • On a cheese plate alongside dried cherries, slices of almond-apricot panforte, and crackers and crusty bread. Remove from the refrigerator 1 to 2 hours prior to eating.
Storage • In parchment paper, then in plastic, in the refrigerator for up to one week.
Beer and wine pairings • Sparkling white wine, sauvignon blanc, red wines such as pinot noir and merlot
Cost • $29.99 at Liberty Heights Fresh, 1290 S. 1100 East, Salt Lake City; 801-467-2434. This cheese may also be available at other fine cheese purveyors.
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Where to find Kunik
Kunik may also be available at other fine cheese purveyors. Be sure to call ahead.
Harmon's • various locations; http://www.harmonsgrocery.com
Liberty Heights Fresh • 1290 S. 1100 East, Salt Lake City; 801-467-2434
Tony Caputo's Market & Deli • 314 W. 300 South, Salt Lake City; 1516 S. 1500 East, Salt Lake City; 801-486-6615
Whole Foods • various locations; http://www.wholefoodsmarket.com —
Bing cherries, Kunik cheese and honey crostini
1 small baguette
Bing cherries, pitted and cut in half
1/4 pound Kunik cheese
Local honey
Slice baguette thinly and place in the toaster just enough to lightly toast the bread. Spread a layer of the Kunik over the top, add a few cherries and drizzle with a little honey.
Serves • 4
Source: Nicole Franzen, http://www.nicolefranzen.com