Author Archives: Milkfarm

Limited release @shacksbury Lo-Ball Cider! Barrel-aged in @whistlepigwhiskey Vermont Rye Whiskey barrels. It’s dry. It’s bubbly…it’s “The Official Highball Cider of Vermont!” . . . . 7/17 #milkfarmlunch 1)THE HBB 2)PROSCIUTTO: Fontina, evoo and balsamic, basil, greens and sundried tomatoes on baguette 3)THE CLAUDINE: wine cured salami, Gruyere, herbed butter and fresh cucumbers on baguette 4)MUFFALETTA ON FOCACCIA: Salami, mozzarella, herbs, aioli, greens 5)GRILLED CHEESE. COOKIES.

Torta del Casar is one amazing cheese for the advanced cheese-lover in you! Made with raw sheep’s milk and coagulated with cardoon; she has a lovely, spoonable, densely fatty, hot fudge-like paste with a vegetal flavor like no other. Be a baller and buy a full wheel so you can slice off the lid and put a spoon it in! Serve with crusty bread and your favorite white wine or sidre! ? . . . 7/16 #milkfarmlunch 1)THE HBB 2)PROSCIUTTO: caciocavallo, evoo and balsamic, fresh basil, greens and sundried tomatoes on baguette 3)MUFALETTA ON FOCACCIA 4)GRILLED CHEESE. COOKIES.

Torta del Casar is one amazing cheese for the advanced cheese-lover in you! Made with raw sheep’s milk and coagulated with cardoon; she has a lovely, spoonable, densely fatty, hot fudge-like paste with a vegetal flavor like no other. Be a baller and buy a full wheel so you can slice off the lid and put a spoon it in! Serve with crusty bread and your favorite white wine or sidre! ? . . . 7/16 #milkfarmlunch 1)THE HBB 2)PROSCIUTTO: caciocavallo, evoo and balsamic, fresh basil, greens and sundried tomatoes on baguette 3)MUFALETTA ON FOCACCIA 4)GRILLED CHEESE. COOKIES.

Torta del Casar is one amazing cheese for the advanced cheese-lover in you! Made with raw sheep’s milk and coagulated with cardoon; she has a lovely, spoonable, densely fatty, hot fudge-like paste with a vegetal flavor like no other. Be a baller and buy a full wheel so you can slice off the lid and put a spoon it in! Serve with crusty bread and your favorite white wine or sidre! ? . . . 7/16 #milkfarmlunch 1)THE HBB 2)PROSCIUTTO: caciocavallo, evoo and balsamic, fresh basil, greens and sundried tomatoes on baguette 3)MUFALETTA ON FOCACCIA 4)GRILLED CHEESE. COOKIES.

Name this cheese! This stretched-curd, southern Italian cheese is made in a similar style to Provalone and is bound by a rope so the cheese can hang to mature. The rope was also useful to transport the cheese by horse or donkey???. Sam was going to get on all fours and demo the process, but we thought better of it…so sanitary reasons of course. Perfect with your favorite salame and a glass of chianti….ALLORA! . . . .7/15 #milkfarmlunch 1)THE HBB 2)THE XO: bresaola, goat cheese, olive oil, cucumbers, lemon artichoke tapenade on baguette 3)GRILLED CHEESE. COOKIES.

Name this cheese! This stretched-curd, southern Italian cheese is made in a similar style to Provalone and is bound by a rope so the cheese can hang to mature. The rope was also useful to transport the cheese by horse or donkey???. Sam was going to get on all fours and demo the process, but we thought better of it…so sanitary reasons of course. Perfect with your favorite salame and a glass of chianti….ALLORA! . . . .7/15 #milkfarmlunch 1)THE HBB 2)THE XO: bresaola, goat cheese, olive oil, cucumbers, lemon artichoke tapenade on baguette 3)GRILLED CHEESE. COOKIES.

Name this cheese! This stretched-curd, southern Italian cheese is made in a similar style to Provalone and is bound by a rope so the cheese can hang to mature. The rope was also useful to transport the cheese by horse or donkey???. Sam was going to get on all fours and demo the process, but we thought better of it…so sanitary reasons of course. Perfect with your favorite salame and a glass of chianti….ALLORA! . . . .7/15 #milkfarmlunch 1)THE HBB 2)THE XO: bresaola, goat cheese, olive oil, cucumbers, lemon artichoke tapenade on baguette 3)GRILLED CHEESE. COOKIES.

Jamon Iberico de Bellota is a delicacy that comes from 100% black hog that forages on fallen acorns during acorn season. One hog requires at least 1 football field worth of space per regulations. These hefty roam for 2 years eating fatty forage from September to April then move to cereal during the summer. Each leg is aged 3-5 years. Let me tell you, nothing tastes better than hand-carved iberico from an expert Spanish Carver! Have you tried all 4 cuts of the leg: jarrete, maza, babilla, and punta…which is your fave? . . 7/14 #milkfarmlunch 1)Muffaletta on baguette with Stacchino 2)THE HBB 3)GRILLED CHEESE. COOKIES

Jamon Iberico de Bellota is a delicacy that comes from 100% black hog that forages on fallen acorns during acorn season. One hog requires at least 1 football field worth of space per regulations. These hefty roam for 2 years eating fatty forage from September to April then move to cereal during the summer. Each leg is aged 3-5 years. Let me tell you, nothing tastes better than hand-carved iberico from an expert Spanish Carver! Have you tried all 4 cuts of the leg: jarrete, maza, babilla, and punta…which is your fave? . . 7/14 #milkfarmlunch 1)Muffaletta on baguette with Stacchino 2)THE HBB 3)GRILLED CHEESE. COOKIES

Jamon Iberico de Bellota is a delicacy that comes from 100% black hog that forages on fallen acorns during acorn season. One hog requires at least 1 football field worth of space per regulations. These hefty roam for 2 years eating fatty forage from September to April then move to cereal during the summer. Each leg is aged 3-5 years. Let me tell you, nothing tastes better than hand-carved iberico from an expert Spanish Carver! Have you tried all 4 cuts of the leg: jarrete, maza, babilla, and punta…which is your fave? . . 7/14 #milkfarmlunch 1)Muffaletta on baguette with Stacchino 2)THE HBB 3)GRILLED CHEESE. COOKIES