{"id":433,"date":"2011-10-12T20:11:56","date_gmt":"2011-10-13T00:11:56","guid":{"rendered":"http:\/\/www.eatcooklive.com\/?p=433"},"modified":"2011-10-12T20:11:56","modified_gmt":"2011-10-13T00:11:56","slug":"kunik","status":"publish","type":"post","link":"https:\/\/www.eatcooklive.com\/?p=433","title":{"rendered":"Kunik"},"content":{"rendered":"

\"\"<\/a>Today I finally made it out of the office before 7:30 and naturally made a beeline for the cheese aisle at Union Market<\/a>. (Okay, so I stopped by to pick up the makings of dinner, but I couldn’t keep myself away from the cheese.)<\/p>\n

After a few minutes of browsing I found my self holding a little bundle\u00c2\u00a0labeled\u00c2\u00a0Kunik <\/a>and described as a “white mold-ripened cheese made from goats milk with Jersey cream.” \u00c2\u00a0Never heard of Kunik? \u00c2\u00a0Neither had I. \u00c2\u00a0Apparently\u00c2\u00a0it’s a\u00c2\u00a0triple cr\u00c3\u00a8me cheese hailing from\u00c2\u00a0Nettle Meadow<\/a> (a New York farm and cheese maker that often shows up on the shelves at Union Market). \u00c2\u00a0It’s a soft cheese, like a brei, to which I’ll mostly be comparing.<\/p>\n

The first thing I noticed as I cut in was it’s thick, but relatively soft, rind. \u00c2\u00a0 The creamy inside is thick and holds it’s form well after being cut.<\/p>\n

The flavor is rich and creamy–much more so than a brie. \u00c2\u00a0There is background flavor of goat cheese in there somewhere, but I don’t think that I would have been able to identify it if I didn’t have advanced notice of its addition. \u00c2\u00a0 While\u00c2\u00a0delicious, the cheese is heavy and hard to eat much of at once, perhaps making it an ideal addition to a cheese plate for several people.<\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Today I finally made it out of the office before 7:30 and naturally made a beeline for the cheese aisle at Union Market. (Okay, so I stopped by to pick up the makings of dinner, but I couldn’t keep myself away from the cheese.) After a few minutes of browsing I found my self holding […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[35],"class_list":["post-433","post","type-post","status-publish","format-standard","hentry","category-other","tag-cheese"],"_links":{"self":[{"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/posts\/433","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=433"}],"version-history":[{"count":0,"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/posts\/433\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=433"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=433"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=433"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}