Yep, it’s the cow cream that sets it apart. And since it’s Jersey cow, the milk is especially rich.
Yeah, Kunik is delicious. I have also had ammonia issues with RCR, about 1 in 5 wheels. I would also mention I have had similar with Winnimere, but that was past expiration.
Saw RCR and Winnimere at my local Whole Foods yesterday. I have yet to try RCR and think I’m going to pick one up for a small dinner party we are having over the weekend. I love funky cheeses and often end up pairing them with the wrong wines. My friends love to start the evening with sparkling. Will sparkling work with RCR? If so, what type of sparkling? Also, if I pick up a couple of other cheeses for the cheese board, what would work well? Or should I just serve the RCR?
I won’t claim to be an expert, but I have found that brut champagne is better with this style of cheese than extra brut or brut nature for my personal taste, though I generally prefer the drier style for most purposes. Bolder Champagne like Bollinger or Billiot is better than a finer, sharper wine. Even something where I’d normally find the dosage a bit high on its own (though still brut) works better than a really dry Champagne in my experience, as the cheese will overwhelm the wine. Good quality Loire or Jura sparklers are also an option. Last Christmas a Laherte Brut Nature was totally anonymous with RCR and similar cheeses but a Bereche Reserve was excellent. I’d thought the added acidity would help cut through the cheese but really it was just lost in the pairing.
I frequently put these on a board with other cheeses.
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Thank you. Very helpful.
RCR is out. The subject of ammonia and washed rind cheese came up in the champagne thread. Sarah thought it was the wrapper around those cheese that was the cause and she is correct no surprise that
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So I picked up a wheel of this today based on this thread and the Champagne thread. Being a cheese neophyte, how should I store this thing? I don’t think I will be able to eat the whole round in one sitting, and I don’t want to end up throwing away half a wheel if I can avoid it.
No need to consume all at once. Just eat what you want and wrap the rest as you would any other cheese. It’ll keep.
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Right cut in half of take a third of the circle. Best wrapped in cheese paper, maybe a bit of wax paper along the cut edges.
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I would not cut the cheese in half–I’d cut around the top (leave the sides intact), lift the top rind, and spoon out what you want. Use the top rind as a lid.
Better yet, have a cheese-appreciative friend or two over.
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Just now getting into the wheel I bought a bit more than a week ago. First of all — holy smokes, this is great! Secondly, hmmmmmm — I was expecting something funky. This is not funky at all. Rather, just creamy delicious awesomeness. Will buy again and perhaps hold it for a little bit before eating.
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Same nearby in South Bend/Mishawaka with the same discount. I got my wheel over the weekend while in Chicago for the full tariff of $40. Tempted to buy one from WF and do a side-by-side comparison.
I grabbed a half wheel from WF yesterday - looking forward to trying this today.
Edit - I can see why this gets its own thread, so delicious! Basically split the half wheel with my 7 year old son, he’s a Brie fanatic and couldn’t get enough of this 
. Paired perfectly with a Bollinger SC with a few years of cellar age.
Just bought for the first time. Does anyone warm it in the oven before serving or just let it get to room temperature?
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We heat it up (low and slow) every time. Served with crackers & apple slices
This year’s definitely seemed less funky than past years (which in my house means I get to eat less of it, oh well)
What temperature and for how long?
250 degrees, 45 min.
we put it in a shallow dish and cover it.
once done, slice off the top and spoon or dip away
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