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About Us:
Nettle Meadow Goat Farm is a 50 acre 160 head goat dairy and cheese
company in Thurman, New York just below Crane Mountain in the
Adirondacks. It is owned and operated by Lorraine Lambiase and Sheila
Flanagan. Both have a great love of animals, goat cheese and the
simplicity and challenges of farm life. Our farm is run with the assistance of
herd manager, Denise Hill, Helen Baker and Joan Flanagan. Nettle Meadow
farm was originally founded in 1990.
Nettle Meadow is committed to the principles of natural ingredients, happy
and healthy goats, and carefully hand-crafted artisan goat cheeses. We
make several varieties of soft goat cheeses including plain chevre,
tellicherry pepper and lemon verbena chevre, chevre with mixed herbs,
horseradish, olive oil and garlic chevre, maple walnut chevre, pumpkin spice
chevre and herb, pepper and garlic chevre as well as fromage blanc, honey
lavender fromage blanc, and rosemary infused fromage blanc. We are also
well known for our semi-aged cheeses, including triple cream Kunik made
from goat milk and jersey cow cream, and Crane Mountain made from 100%
goat's milk.
Nettle Meadow's Sanctuary is also home a number of retired and rescued
farm animals.
Our Famous Kunik:
While our fabulous Chevres, Fromage Blancs and other cheese mentioned
above are produced and consumed with great love; Nettle Meadow's most
uniques cheese is our Kunik
A voluptuous triple cream cheese only made in Thurman, New York in the
Warrensburg area at our small family farm. It is a white mold-ripened
wheel made from goat's milk and jersey cow cream. The blend makes Kunik
far richer and more flavorful than a brie-type cheese yet more subtle and
sumptuous than similarly ripened goat cheeses.
Here is what critics are saying:
"Kunik is dreamy mild-ripened cheese made from a mix of goat's milk
and fresh Jersey cream. It ranges from earthy, grassy and slightly firm
to supple and unctuous and pungent, depending on its level of
maturity. Kunik is delicious at any age and deserves a much coveted
place in your belly." Anne Saxelby's Selections, Saxelby Cheesemonger,
Essex Market, NYC, 2006.
"Kunik, a soft, bloomy Jersey cow and goat's milk cheese from
Warrensburg New York was killing me softly with its smooth, creamy,
flavorful but not at all stinky song. Jersey cows are known for their
high milk-fat output and it comes through brilliantly in the Kunik."
Grocery Guy, Chuck Klosterman's blog. June 12, 2006.
"...this tart tangy triple creme made of pasteurized goat milk, but
enriched with fatty jersey cow cream. The blend makes for a
sumptuous, thick buttery taste that retains the kick of fresh chevre."
Murray's Cheese, NYC, 2006.
"It doesn't make you tired like other cheeses... This, you want to have
more. It is very inviting. You could eat this with a spoon, it is very
addictive." Joseba Encabo, Culinary Institute of America, Hyde Park,
NY.
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Committed to the principles of natural
ingredients, happy and healthy goats, and
carefully hand-crafted artisan goat
cheeses.
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Carefully hand-crafted artisan goat
cheeses
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Happy Goats - Great
Cheese!
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