Author Archives: Milkfarm

Attention! We have a VERY limited and VERY special cheese in stock! Introducing May Hill Green!!! This ultra-fatty and pudgy cow’s milk cheese from Gloucestershire is covered with springtime nettles for an herbal punch. This is a really exciting cheese best served with a hunk of dense brown bread. — 05/19/2022 #milkfarmlunch 1) HBB: French ham, fromage de meaux, cracked black pepper, & herbed butter on baguette 2) TRUFFLE SALAMI: wine-cured salami, Spanish truffle cheese, truffle butter, greens, & EVOO on baguette 3) MILKFARM GRILLED CHEESE 4)

Attention! We have a VERY limited and VERY special cheese in stock! Introducing May Hill Green!!! This ultra-fatty and pudgy cow’s milk cheese from Gloucestershire is covered with springtime nettles for an herbal punch. This is a really exciting cheese best served with a hunk of dense brown bread. — 05/19/2022 1) HBB: French ham, fromage de meaux, cracked black pepper, & herbed butter on baguette 2) TRUFFLE SALAMI: wine-cured salami, Spanish truffle cheese, truffle butter, greens, & EVOO on baguette 3) MILKFARM GRILLED CHEESE 4) ???

Wine Wednesday with Sam! Episode 19: Small Fry Wines, Jellyfish…but also, Taco Bell Crunch Wrap Supremes

?? Wine Wednesday with Sam! Episode 19: Small Fry Wines, Jellyfish...but also, Taco Bell Crunch Wrap Supremes ?

Make your cheese plate extra exciting with an extra spicy salami! This Piri Picante Salami from @undergroundmeats is SPICYYYYYY from the addition of piri piri chili powder, but is balanced out with a touch of honey for sweetness. We love a thick slice of this salami with a smear of salted butter or a fatty triple cream to cut through the spice. — 05/18/2022 #milkfarmlunch 1) HBB: French ham, fromage de meaux, cracked black pepper, & herbed butter on baguette 2) THE CLAUDINE: wine-cured salami, fresh cucumber, Gruyere, cracked black pepper, & herbed butter on baguette 3) MILKFARM GRILLED CHEESE 4)

Make your cheese plate extra exciting with an extra spicy salami! This Piri Picante Salami from @undergroundmeats is SPICYYYYYY from the addition of piri piri chili powder, but is balanced out with a touch of honey for sweetness. We love a thick slice of this salami with a smear of salted butter or a fatty triple cream to cut through the spice. — 05/18/2022 1) HBB: French ham, fromage de meaux, cracked black pepper, & herbed butter on baguette 2) THE CLAUDINE: wine-cured salami, fresh cucumber, Gruyere, cracked black pepper, & herbed butter on baguette 3) MILKFARM GRILLED CHEESE 4) ???

CHEESE events are back! Join us on #worldciderday in the beautiful cider room @bennyboybrewing on Friday, June 3rd at 7pm. Four ciders, four cheeses, and three small business owners talking about what they love….fermented, tasty things ??. Link for tickets in bio. Come for the Cider & Cheese pairing, stay for the amazing beer garden and tap room! #worldciderday #cider #applecider #brewery #brew #losangeles #smallbusiness #collaboration #cheese

CHEESE events are back! Join us on in the beautiful cider room @bennyboybrewing on Friday, June 3rd at 7pm. Four ciders, four cheeses, and three small business owners talking about what they love....fermented, tasty things ????. Link for tickets in bio. Come for the Cider & Cheese pairing, stay for the amazing beer garden and tap room!

My No.1 pick for cheese at this very moment is Valençay ?. This goat cheese hails from the town in France where it is produced and is dusted with ash with a lovely, wrinkly rind. Firm and citrusy when young, developing into an oozy, fluffy paste (pictured), then developing further into a firm, piquant, barnyardy cheese. What’s your favorite stage of ripening? ?: Legend has it that this cheese was once made in the shape of a pyramid, but in a fit of rage after a disastrous campaign in Egypt, Napoleon sabered off the tip!? 5/17 #milkfarmlunch 1)THE HBB: French ham, brie, herbed butter and cracked pepper on baguette 2)VEGGIE: olive tapenade, sundried tomatoes, fresh mozzarella, basil, greens, evoo and balsamic on baguette 3)GRILLED CHEESE. COOKIES

My No.1 pick for cheese at this very moment is Valençay ?. This goat cheese hails from the town in France where it is produced and is dusted with ash with a lovely, wrinkly rind. Firm and citrusy when young, developing into an oozy, fluffy paste (pictured), then developing further into a firm, piquant, barnyardy cheese. What's your favorite stage of ripening? ?: Legend has it that this cheese was once made in the shape of a pyramid, but in a fit of rage after a disastrous campaign in Egypt, Napoleon sabered off the tip!? 5/17 1)THE HBB: French ham, brie, herbed butter and cracked pepper on baguette 2)VEGGIE: olive tapenade, sundried tomatoes, fresh mozzarella, basil, greens, evoo and balsamic on baguette 3)GRILLED CHEESE. COOKIES ???

My No.1 pick for cheese at this very moment is Valençay ?. This goat cheese hails from the town in France where it is produced and is dusted with ash with a lovely, wrinkly rind. Firm and citrusy when young, developing into an oozy, fluffy paste (pictured), then developing further into a firm, piquant, barnyardy cheese. What’s your favorite stage of ripening? ?: Legend has it that this cheese was once made in the shape of a pyramid, but in a fit of rage after a disastrous campaign in Egypt, Napoleon sabered off the tip!? 5/17 #milkfarmlunch 1)THE HBB: French ham, brie, herbed butter and cracked pepper on baguette 2)VEGGIE: olive tapenade, sundried tomatoes, fresh mozzarella, basil, greens, evoo and balsamic on baguette 3)GRILLED CHEESE. COOKIES

My No.1 pick for cheese at this very moment is Valençay ?. This goat cheese hails from the town in France where it is produced and is dusted with ash with a lovely, wrinkly rind. Firm and citrusy when young, developing into an oozy, fluffy paste (pictured), then developing further into a firm, piquant, barnyardy cheese. What's your favorite stage of ripening? ?: Legend has it that this cheese was once made in the shape of a pyramid, but in a fit of rage after a disastrous campaign in Egypt, Napoleon sabered off the tip!? 5/17 1)THE HBB: French ham, brie, herbed butter and cracked pepper on baguette 2)VEGGIE: olive tapenade, sundried tomatoes, fresh mozzarella, basil, greens, evoo and balsamic on baguette 3)GRILLED CHEESE. COOKIES ???

My No.1 pick for cheese at this very moment is Valençay ?. The name of this goat cheese hails from the town in France where it is produced and is dusted with ash and has a lovely, wrinkly rind. Firm and citrusy when young, developing into an oozy, fluffy paste (pictured), then developing further into a firm, piquant, barnyardy cheese. What’s your favorite stage of ripening? ?: Legend has it that this cheese was once made in the shape of a pyramid, but in a fit of rage after a disastrous campaign in Egypt, Napoleon sabered off the tip!? 5/17 #milkfarmlunch 1)THE HBB: French ham, brie, herbed butter and cracked pepper on baguette 2)VEGGIE: olive tapenade, sundried tomatoes, fresh mozzarella, basil, greens, evoo and balsamic on baguette 3)GRILLED CHEESE. COOKIES

My No.1 pick for cheese at this very moment is Valençay ?. The name of this goat cheese hails from the town in France where it is produced and is dusted with ash and has a lovely, wrinkly rind. Firm and citrusy when young, developing into an oozy, fluffy paste (pictured), then developing further into a firm, piquant, barnyardy cheese. What's your favorite stage of ripening? ?: Legend has it that this cheese was once made in the shape of a pyramid, but in a fit of rage after a disastrous campaign in Egypt, Napoleon sabered off the tip!? 5/17 1)THE HBB: French ham, brie, herbed butter and cracked pepper on baguette 2)VEGGIE: olive tapenade, sundried tomatoes, fresh mozzarella, basil, greens, evoo and balsamic on baguette 3)GRILLED CHEESE. COOKIES ???

Meet Birbablu! “This showstopping blue from the Rosso family is finished with artisanal blonde ale, resulting in a creamy, sweet, beer-forward cheese. It soaks in the beer for 10 days, then cheesemaker Maria covers each wheel with malted wheat to absorb the humidity of the cheese and give it its characteristic malty, fruity flavor and aroma. Compact and malleable, the butteriness of the cheese balances perfectly against the spicy blue molds in the paste.” -@forevercheeseco 5/16 #milkfarmlunch BUB AND GRANDMA’S BREAD IS BACK! 1)PROSCIUTTO ITALIANO: toasted with mozzarella, or cold with Fontina, prosciutto, fresh basil and greens, sundried tomatoes, evoo and balsamic 2)THE HBB: french ham, brie, herbed butter and cracked pepper on baguette 3)GRILLED CHEESE. COOKIES .

Meet Birbablu! "This showstopping blue from the Rosso family is finished with artisanal blonde ale?, resulting in a creamy, sweet, ?beer-forward cheese. It soaks in the beer for 10 days, then cheesemaker Maria covers each wheel with malted ? wheat to absorb the humidity of the cheese and give it its characteristic malty, fruity flavor and aroma. Compact and malleable, the butteriness of the cheese balances perfectly against the spicy blue molds in the paste." -@forevercheeseco 5/16 ?BUB AND GRANDMA'S BREAD IS BACK! ? 1)PROSCIUTTO ITALIANO: toasted with mozzarella, or cold with Fontina, prosciutto, fresh basil and greens, sundried tomatoes, evoo and balsamic 2)THE HBB: french ham, brie, herbed butter and cracked pepper on baguette 3)GRILLED CHEESE. COOKIES ???.

Meet Birbablu! “This showstopping blue from the Rosso family is finished with artisanal blonde ale, resulting in a creamy, sweet, beer-forward cheese. It soaks in the beer for 10 days, then cheesemaker Maria covers each wheel with malted wheat to absorb the humidity of the cheese and give it its characteristic malty, fruity flavor and aroma. Compact and malleable, the butteriness of the cheese balances perfectly against the spicy blue molds in the paste.” -@forevercheeseco 5/16 #milkfarmlunch BUB AND GRANDMA’S BREAD IS BACK! 1)PROSCIUTTO ITALIANO: toasted with mozzarella, or cold with Fontina, prosciutto, fresh basil and greens, sundried tomatoes, evoo and balsamic 2)THE HBB: french ham, brie, herbed butter and cracked pepper on baguette 3)GRILLED CHEESE. COOKIES .

Meet Birbablu! "This showstopping blue from the Rosso family is finished with artisanal blonde ale?, resulting in a creamy, sweet, ?beer-forward cheese. It soaks in the beer for 10 days, then cheesemaker Maria covers each wheel with malted ? wheat to absorb the humidity of the cheese and give it its characteristic malty, fruity flavor and aroma. Compact and malleable, the butteriness of the cheese balances perfectly against the spicy blue molds in the paste." -@forevercheeseco 5/16 ?BUB AND GRANDMA'S BREAD IS BACK! ? 1)PROSCIUTTO ITALIANO: toasted with mozzarella, or cold with Fontina, prosciutto, fresh basil and greens, sundried tomatoes, evoo and balsamic 2)THE HBB: french ham, brie, herbed butter and cracked pepper on baguette 3)GRILLED CHEESE. COOKIES ???.

Meet Birbablu! “This showstopping blue from the Rosso family is finished with artisanal blonde ale, resulting in a creamy, sweet, beer-forward cheese. It soaks in the beer for 10 days, then cheesemaker Maria covers each wheel with malted wheat to absorb the humidity of the cheese and give it its characteristic malty, fruity flavor and aroma. Compact and malleable, the butteriness of the cheese balances perfectly against the spicy blue molds in the paste.” -@forevercheeseco 5/16 #milkfarmlunch BUB AND GRANDMA’S BREAD IS BACK! 1)PROSCIUTTO ITALIANO: toasted with mozzarella, or cold with Fontina, prosciutto, fresh basil and greens, sundried tomatoes, evoo and balsamic 2)THE HBB: french ham, brie, herbed butter and cracked pepper on baguette 3)GRILLED CHEESE. COOKIES .

Meet Birbablu! "This showstopping blue from the Rosso family is finished with artisanal blonde ale?, resulting in a creamy, sweet, ?beer-forward cheese. It soaks in the beer for 10 days, then cheesemaker Maria covers each wheel with malted ? wheat to absorb the humidity of the cheese and give it its characteristic malty, fruity flavor and aroma. Compact and malleable, the butteriness of the cheese balances perfectly against the spicy blue molds in the paste." -@forevercheeseco 5/16 ?BUB AND GRANDMA'S BREAD IS BACK! ? 1)PROSCIUTTO ITALIANO: toasted with mozzarella, or cold with Fontina, prosciutto, fresh basil and greens, sundried tomatoes, evoo and balsamic 2)THE HBB: french ham, brie, herbed butter and cracked pepper on baguette 3)GRILLED CHEESE. COOKIES ???.