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Legend has it that Appenzeller dates all the way back to the era of Charlemagne, and was considered so valuable it was used as currency! Hailing from eastern Switzerland, this alpine cheese is extra aged and with a brothy, meaty, and spicy flavor, which is sure to up your fondue game ??—— 12/28/18 #milkfarmlunch CHORIZO SALAMI: chorizo salami, campo del montalban, fried tomato spread, peppadew peppers, cilantro, greens, and herbed butter on baguette • SPECK: smoky speck, double cream brie, greens, and fig jam on baguette • MUSHROOM MELT: roasted mushrooms, roasted shallots, braised garlicky kale, fontina, fresh herbs, and black garlic aioli on focaccia • SALAMI: salami rosa, italian stracchino, fresh herbs, sundried tomato, greens, fresh basil, and sundried tomato pesto on ciabatta • VEGGIE: roasted eggplant, italian stracchino, sundried tomato, greens, fresh basil, herbs, and sundried tomato pesto on ciabatta

Legend has it that Appenzeller dates all the way back to the era of Charlemagne, and was considered so valuable it was used as currency! Hailing from eastern Switzerland, this alpine cheese is extra aged and with a brothy, meaty, and spicy flavor, which is sure to up your fondue game ??—— 12/28/18 CHORIZO SALAMI: chorizo salami, campo del montalban, fried tomato spread, peppadew peppers, cilantro, greens, and herbed butter on baguette • SPECK: smoky speck, double cream brie, greens, and fig jam on baguette • MUSHROOM MELT: roasted mushrooms, roasted shallots, braised garlicky kale, fontina, fresh herbs, and black garlic aioli on focaccia • SALAMI: salami rosa, italian stracchino, fresh herbs, sundried tomato, greens, fresh basil, and sundried tomato pesto on ciabatta • VEGGIE: roasted eggplant, italian stracchino, sundried tomato, greens, fresh basil, herbs, and sundried tomato pesto on ciabatta

Legend has it that Appenzeller dates all the way back to the era of Charlemagne, and was considered so valuable it was used as currency! Hailing from eastern Switzerland, this alpine cheese is extra aged and with a brothy, meaty, and spicy flavor, which is sure to up your fondue game ??—— 12/28/18 #milkfarmlunch CHORIZO SALAMI: chorizo salami, campo del montalban, fried tomato spread, peppadew peppers, cilantro, greens, and herbed butter on baguette • SPECK: smoky speck, double cream brie, greens, and fig jam on baguette • MUSHROOM MELT: roasted mushrooms, roasted shallots, braised garlicky kale, fontina, fresh herbs, and black garlic aioli on focaccia • SALAMI: salami rosa, italian stracchino, fresh herbs, sundried tomato, greens, fresh basil, and sundried tomato pesto on ciabatta • VEGGIE: roasted eggplant, italian stracchino, sundried tomato, greens, fresh basil, herbs, and sundried tomato pesto on ciabatta

Legend has it that Appenzeller dates all the way back to the era of Charlemagne, and was considered so valuable it was used as currency! Hailing from eastern Switzerland, this alpine cheese is extra aged and with a brothy, meaty, and spicy flavor, which is sure to up your fondue game ??—— 12/28/18 #milkfarmlunch CHORIZO SALAMI: chorizo salami, campo del montalban, fried tomato spread, peppadew peppers, cilantro, greens, and herbed butter on baguette • SPECK: smoky speck, double cream brie, greens, and fig jam on baguette • MUSHROOM MELT: roasted mushrooms, roasted shallots, braised garlicky kale, fontina, fresh herbs, and black garlic aioli on focaccia • SALAMI: salami rosa, italian stracchino, fresh herbs, sundried tomato, greens, fresh basil, and sundried tomato pesto on ciabatta • VEGGIE: roasted eggplant, italian stracchino, sundried tomato, greens, fresh basil, herbs, and sundried tomato pesto on ciabatta

Legend has it that Appenzeller dates all the way back to the era of Charlemagne, and was considered so valuable it was used as currency! Hailing from eastern Switzerland, this alpine cheese is extra aged and with a brothy, meaty, and spicy flavor, which is sure to up your fondue game ??—— 12/28/18 #milkfarmlunch CHORIZO SALAMI: chorizo salami, campo del montalban, fried tomato spread, peppadew peppers, cilantro, greens, and herbed butter on baguette • SPECK: smoky speck, double cream brie, greens, and fig jam on baguette • MUSHROOM MELT: roasted mushrooms, roasted shallots, braised garlicky kale, fontina, fresh herbs, and black garlic aioli on focaccia • SALAMI: salami rosa, italian stracchino, fresh herbs, sundried tomato, greens, fresh basil, and sundried tomato pesto on ciabatta • VEGGIE: roasted eggplant, italian stracchino, sundried tomato, greens, fresh basil, herbs, and sundried tomato pesto on ciabatta

Legend has it that Appenzeller dates all the way back to the era of Charlemagne, and was considered so valuable it was used as currency! Hailing from eastern Switzerland, this alpine cheese is extra aged and with a brothy, meaty, and spicy flavor, which is sure to up your fondue game ??—— 12/28/18 CHORIZO SALAMI: chorizo salami, campo del montalban, fried tomato spread, peppadew peppers, cilantro, greens, and herbed butter on baguette • SPECK: smoky speck, double cream brie, greens, and fig jam on baguette • MUSHROOM MELT: roasted mushrooms, roasted shallots, braised garlicky kale, fontina, fresh herbs, and black garlic aioli on focaccia • SALAMI: salami rosa, italian stracchino, fresh herbs, sundried tomato, greens, fresh basil, and sundried tomato pesto on ciabatta • VEGGIE: roasted eggplant, italian stracchino, sundried tomato, greens, fresh basil, herbs, and sundried tomato pesto on ciabatta

Hello Eagle Rock! We are back to our regular scheduled cheese programming today, open with regular hours! —— #Milkfarmlunch 12/27/18 TURKEY MELT house roasted turkey breast, sundried tomato fennel relish with mustard seeds, roasted garlic aioli, Holey Cow and smoked mozzarella with herbs on ciabatta • SALAMI fresh basil, EVOO, stracchino, blend of artisan salami, peppadews on baguette • HBB Jambon du Paris, French cultured butter, stracchino on baguette • SIGNATURE GRILLED CHEESE

Hello Eagle Rock! We are back to our regular scheduled cheese programming today, open with regular hours! —— #Milkfarmlunch 12/27/18 TURKEY MELT house roasted turkey breast, sundried tomato fennel relish with mustard seeds, roasted garlic aioli, Holey Cow and smoked mozzarella with herbs on ciabatta • SALAMI fresh basil, EVOO, stracchino, blend of artisan salami, peppadews on baguette • HBB Jambon du Paris, French cultured butter, stracchino on baguette • SIGNATURE GRILLED CHEESE

Hello Eagle Rock! We are back to our regular scheduled cheese programming today, open with regular hours! —— #Milkfarmlunch 12/27/18 TURKEY MELT house roasted turkey breast, sundried tomato fennel relish with mustard seeds, roasted garlic aioli, Holey Cow and smoked mozzarella with herbs on ciabatta • SALAMI fresh basil, EVOO, stracchino, blend of artisan salami, peppadews on baguette • HBB Jambon du Paris, French cultured butter, stracchino on baguette • SIGNATURE GRILLED CHEESE

Hello Eagle Rock! We are back to our regular scheduled cheese programming today, open with regular hours! —— 12/27/18 TURKEY MELT house roasted turkey breast, sundried tomato fennel relish with mustard seeds, roasted garlic aioli, Holey Cow and smoked mozzarella with herbs on ciabatta • SALAMI fresh basil, EVOO, stracchino, blend of artisan salami, peppadews on baguette • HBB Jambon du Paris, French cultured butter, stracchino on baguette • SIGNATURE GRILLED CHEESE

Hello Eagle Rock! We are back to our regular scheduled cheese programming today, open with regular hours! —— #Milkfarmlunch 12/27/18 TURKEY MELT house roasted turkey breast, sundried tomato fennel relish with mustard seeds, roasted garlic aioli, Holey Cow and smoked mozzarella with herbs on ciabatta • SALAMI fresh basil, EVOO, stracchino, blend of artisan salami, peppadews on baguette • HBB Jambon du Paris, French cultured butter, stracchino on baguette • SIGNATURE GRILLED CHEESE

Hello Eagle Rock! We are back to our regular scheduled cheese programming today, open with regular hours! —— 12/27/18 TURKEY MELT house roasted turkey breast, sundried tomato fennel relish with mustard seeds, roasted garlic aioli, Holey Cow and smoked mozzarella with herbs on ciabatta • SALAMI fresh basil, EVOO, stracchino, blend of artisan salami, peppadews on baguette • HBB Jambon du Paris, French cultured butter, stracchino on baguette • SIGNATURE GRILLED CHEESE