I love Kunik.  Crafted just north of here in the foothills of the Adirondacks.  Bright goat’s milk blended with extra buttery Jersey cow milk.

All the right notes.

This wheel of Beaufort arrived weighing 90 pounds.  It is meaty, buttery, and caramel-y, with a foundation of fresh grassiness that comes from cows grazing on Alpine pastures.

Big in size and flavor.

We were in Rome. It was a hot June day; the restaurant was vibrant, yet dim and cool. Freshly made ricotta, drizzled with honey, sprinkled with toasted walnuts.  Simple and stunning.

Chatelain Brie amazes at first taste. Creamy on the tongue, deep mushroomy flavor, just enough funk to jazz it up and leaves you feeling very happy.