Author Archives: Milkfarm

9/13/14 #milkfarmlunch 1)salami: coppa from petaluma, tart cherry mustarda and double cream brie on ficelle 2)caprese: mozzarella or burrata, kale pesto, oven roasted tomato, EVOO, salt & pepper on ficelle 3)turkey: pickled squash, spicy arugula aioli, charred pickled tomatoes, manchego and greens on ciabatta 4)rare beef, shaved red onion, cook’s 2yr cheddar, arugula, and demi-glacé aioli on potato rosemary 5)grilled cheese 6)mac n cheeeese 7)cookies 8)kouign amann 9)side salad: garbanzo beans, kale, snap peas, cherry tomatoes, and fried halumi

9/13/14 #milkfarmlunch 1)salami: coppa from petaluma, tart cherry mustarda and double cream brie on ficelle 2)caprese: mozzarella or burrata, kale pesto, oven roasted tomato, EVOO, salt & pepper on ficelle 3)turkey: pickled squash, spicy arugula aioli, charred pickled tomatoes, manchego and greens on ciabatta 4)rare beef, shaved red onion, cook's 2yr cheddar, arugula, and demi-glacé aioli on potato rosemary 5)grilled cheese 6)mac n cheeeese 7)cookies 8)kouign amann 9)side salad: garbanzo beans, kale, snap peas, cherry tomatoes, and fried halumi

los_angeles_times_logo

September 6, 2014 – The Los Angeles Times, 7 Super LA Cheese Shops

7 Super LA Cheese Shops and What They Have to Offer

To see the full article on-line by clicking here.

There’s DTLA Cheese at downtown’s Grand Central Market, Milkfarm in Eagle Rock and Wheel House Cheese in Culver City, all of which have opened in the last several months.

The latest generation of cheesemongers is bringing cheeses both classic and hard-to-find to neighborhoods that previously might have been gourmet-cheese sparse. Among them are Leah Park Fierro, a pastry chef and veteran of the Cheese Store of Silverlake, who opened Milkfarm on a bustling stretch of Eagle Rock’s Colorado Boulevard, and Alex Josef, who opened Wheel House in Culver City and sports a tattoo of a cow on his arm.

“Cheese is just cool,” Clarke said. “It’s never boring. It’s always ‘Oh, my God, cheese!’

Milkfarm

The charming black-and-white shop that Leah Park Fierro opened this spring carries a large selection of seasonal cheeses, along with charcuterie; paper-wrapped, string-tied sandwiches; and local food products. A recent selection of cheeses includes the English Stinking Bishop (rind washed in perry, a pear hard cider), fresh burrata, Four Fat Fowl triple crème from St. Stephens in New York, even squeaky Beehive Cheese Co. cheese curds.

LA_Times_sandwich_article

 

9/7 #milkfarmlunch 1)turkey, fennel, kale and shallot slaw with Sherry vinaigrette, shaved pantaleo and pecorino, Dijon on potato rosemary 2)grilled cheese 3)Mac and cheese 4)French ham, apricot fennel chutney and d’Affinois double cream Brie on ficelle 5)house roasted rare beef, anchovy aioli, charred pickled cherry tomato, hooks 4 year cheddar, greens on ciabatta 6)side:buttered cous cous, peashoots, squash, green beans, tomato and fresh mozzarella. Cookies. Kougin aman, ham and cheese croissants

9/7 #milkfarmlunch 1)turkey, fennel, kale and shallot slaw with Sherry vinaigrette, shaved pantaleo and pecorino, Dijon on potato rosemary 2)grilled cheese 3)Mac and cheese 4)French ham, apricot fennel chutney and d'Affinois double cream Brie on ficelle 5)house roasted rare beef, anchovy aioli, charred pickled cherry tomato, hooks 4 year cheddar, greens on ciabatta 6)side:buttered cous cous, peashoots, squash, green beans, tomato and fresh mozzarella. Cookies. Kougin aman, ham and cheese croissants

9/6/14 #milkfarmlunch 1)speck, apricot fennel chutney, and shaved manchego on ficelle 2)mortadella, holey cow, red onion fennel slaw, greens, and classic aioli on ciabatta 3)turkey, arugula aioli, tomato, pea shoots, and shaved idiazabal on potato rosemary 4)grilled cheese! 5)mac n cheese 6)veggie, kale pesto, oven roasted tomato, mozarella on ficelle 7)side salad: buttered cous cous, summer squash 2 ways, roasted tomato, pea shoots and kale

9/6/14 #milkfarmlunch 1)speck, apricot fennel chutney, and shaved manchego on ficelle 2)mortadella, holey cow, red onion fennel slaw, greens, and classic aioli on ciabatta 3)turkey, arugula aioli, tomato, pea shoots, and shaved idiazabal on potato rosemary 4)grilled cheese! 5)mac n cheese 6)veggie, kale pesto, oven roasted tomato, mozarella on ficelle 7)side salad: buttered cous cous, summer squash 2 ways, roasted tomato, pea shoots and kale

9/5 #milkfarmlunch 1)turkey, arugula aioli, tomato, greens, hooks cheddar, crispy chicken skin on potato rosemary 2)2salami, caciocavallo, kale and muffaletta slaw, aioli on ciabatta 3)kale pesto, fresh mozzarella, oven roasted tomatoes, evoo on ficelle 4)grilled cheese 5) Mac and cheese. Side: buttered cous cous, pickled and seared summer squash, roasted tomato and fresh pea shoots. Cookies. Ham and cheese croissants. Kougin amann.

9/5 #milkfarmlunch 1)turkey, arugula aioli, tomato, greens, hooks cheddar, crispy chicken skin on potato rosemary 2)2salami, caciocavallo, kale and muffaletta slaw, aioli on ciabatta 3)kale pesto, fresh mozzarella, oven roasted tomatoes, evoo on ficelle 4)grilled cheese 5) Mac and cheese. Side: buttered cous cous, pickled and seared summer squash, roasted tomato and fresh pea shoots. Cookies. Ham and cheese croissants. Kougin amann.

September 4, 2014 – Los Angeles Magazine, The Digest

How to Create the Perfect Late Summer Cheese Plate

Experts from three of LA’s best cheese shops share their favorite end-of-summer cheeses

http://www.lamag.com/digestblog/create-perfect-late-summer-cheese-plate/

A cheese plate can be the star of any party spread, but it’s easy to get stuck in a hors d’oeuvres rut by always relying on your same old standbys. We’re not judging, of course—we love Humboldt Fog and Red Hawk, too. However, just like wine, there are perfect varieties of cheese for every season, and changing things up is a delicious way to experience a broad spectrum of flavors and textures while impressing your guests.

To help us master the late summer cheeseboard, we asked three experts from some of L.A.’s best cheese shops to share their favorites of the season. Here’s what they told us:

Leah Park Fierro, Owner of MilkFarm:
“Wabash Cannonball from Capriole, Indiana or Couronne de Touraine from the master cheesemaker Rodolphe le Meunier from the Loire. Cheeses go best with bubbles and whites because of the fat. I would pair these with off-dry whites like Sancerre or my favorite Rose from Kermit Lynch Gris de Gris.”