Cheese Grotto Nettle Meadow Farm - Mixed Milk Trio (Cow, Goat, Sheep)

Nettle Meadow Sanctuary Farm is the home to well over 100 farm sanctuary animals and a cheese company in Thurman, New York just below Crane Mountain in the Adirondacks between Gore Mountain/North Creek and Warrensburg. It is owned and operated by Lorraine Lambiase and Sheila Flanagan. Both have a great love of animals, artisan cheese and the unique challenges of farm life. Nettle Meadow Farm was originally founded in 1990, and is truly an award-winning staple of the American artisan cheese industry.

Sappy Ewe, 6oz - We are obsessed with the subtle sweet, woodsy, and savory characteristics of this cheese.  Sheep and cow curds are coated with an Adirondack maple reduction and then formed into a crottin size mold.  They age to bloomy rind perfection in the cave and then pat them with edible pine black ash for a dramatic finish and ripening effect.  This cheese is a true symphony of traditional Adirondack flavors and won First Place at the U.S. Cheese Championships in 2019, Second Place for Mixed milk cheeses at the American Cheese Society in 2018.
Milk: Pasteurized Sheep and Cow Milk
Rennet: Microbial Rennet (Vegetarian)
Age: 3 to 4 weeks maximum

Kunik, 12oz - Kunik is a bloomy rind triple crème wheel made from goat’s milk and cow cream. It has been showered with cheese awards over the years, including a 2016 World Cheese Championship Gold Medal, a 2010 American Cheese Society Triple Crème Blue Ribbon, and a 2018 & 2020 Good Food Award.  It is pleasantly rich and decadent, and is best enjoyed at room temperature when the buttery, salty notes of the cheese come to life.
Milk: Pasteurized Cow Cream and Goat Milk
Rennet: Microbial Rennet (Vegetarian)
Age: 3 to 4 weeks maximum

Amber Kunik, 12oz - The iconic Kunik triple crème is washed in Adirondack Beer and Adirondack Whiskey. This funky twist results in a denser velvety textured washed rind with just a hint of spirits and balanced with plenty of funk.  Winner of the 2019 Silver Sofi for Non-Cow Cheeses.
Milk: Pasteurized Cow Cream and Goat Milk
Rennet: Microbial Rennet (Vegetarian)
Age: 3 to 4 weeks maximum

The two cheeses fit well in the Grotto Classico, Grotto Fresco, or Grotto Mezzo.

We'll include literature on the best way to store and serve each style.

Cheese Maker: Nettle Meadow Farm and Artisan Cheese

Region: Thurman, NY

Shipping: Orders ship every Monday via Two-Day Shipping