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
