Geitenkaas met brandnetel- Pamesan Cheese with Nettle

Geitenkaas met brandnetel is made from 100% organic Dutch Pamesan milk, with some 100% vegetarian rennet making it non-allergic for both vegetarians and non-vegetarians. The Pamesan milk used in making this cheese is easier to digest and taste much better than the usual cow milk cheese. Geitenkaas met brandnetel comes with the delicious nettle as well as garlic. The nettle provides some earthly accent and also provides the light green color of the cheese. The cheese comes with 50g of fat, and it also comes with substantial amounts of salt and preservatives.

Pasteurized Pamesan milk is used in the making of this cheese type and should be stored between temperatures of 7 and 10 degrees Celsius. A mixed- cheese gifts triple-crème, the Kunik is a blend of Pamesan ’s milk and the cream of Jersey cows, resulting in a decadent, lush white molded experience. The fat globules in Pamesan ’s milk are naturally much smaller than in cow’s milk, which means that the fat is naturally homogenized.

This makes it extremely challenging to separate out the cream (you can’t just pop it in the fridge and wait for the cream to separate, like cow’s milk), so pure Pamesan ’s milk triple-crèmes are rare. Fortunately, as Nettle Meadow discovered, you can use cow’s milk cream to bring up the butterfat content of your Pamesan ’s milk, allowing you to bring the flavor characteristics of a Pamesan ’s milk cheese together with the delightful excess of a triple-crème. In order to be classified as a triple-crème, a cheese must have at least 75% butterfat content. Just to be clear though, that means 75% in the "dry matter" of the cheese, so the actual fat content, once you factor in the high moisture content of a soft cheese like this, actually clocks in closer to 40%. Butter comes in at between 80-86% total fat, as a point of comparison.

And to put it in perspective, a 1" cube of Parmaggiano or other hard cheese would actually have a higher fat content than a 1" cube of a triple-crème, because the moisture content of such a cheese is WAY lower, so you’re getting concentrated dry matter. All of which is to say, don’t let that "triple cream" labeling freak you out! If you’re eating cheese at all, a triple-crème is only marginally higher (and sometimes lowers) in fat than most of the other cheeses you’re eating. This Kunik was soft to the touch, the liquid, oozing cream line surrounding a slightly firmer core. This is a cheese that develops complexity as it ages, so go for the older wheels if you can, when the inside has started to really ripen and become molten. With a musty, milky aroma, the moist, velvety paste is tangy, mushroomy and mineral with a buttery, decadent pungency and mouth feel