Black Currant with Wild Mint & Kunik Cheese Board
Classic black currant jam infused with a hint of Vermont mint - deliciously tart and lusciously fruity - decadent with Nettle Meadow's Kunik, a bloomy rind triple crème wheel made from goat's milk with cow cream.
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Nettle Meadow Kunik
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Vermont Smoke & Cure Summer Sausage, sliced
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Vermont Salumi Red Wine & Garlic, sliced
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Apple, sliced
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Vermont-made Focaccia Bread
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Blake Hill’s Candied Jalapeños
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Blake Hill’s Black Currant with Wild Mint Jam
Instructions.
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1
Cut Nettle Meadow Kunik cheese into wedges
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2
Place cheese and jam bowl on board
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3
Place sausage, apple slices, focaccia and candied jalapeños on board
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4
Spoon Blake Hill’s Black Currant with Wild Mint Jam into bowl
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5
Serve and Enjoy!
