Category Archives: Instagram
In anticipation of tonight’s team visit to @letterpresschocolate Katherine is posing with David and Corey’s finest bean-to-bar chocolates. We are proud to say that we carry a large selection of of their bars and have even done several cheese & chocolate pairings with them! Have you tried to pair cheese with chocolate? Tell us about your fave pairings! ? We are looking forward to learning all about the chocolate making process from bean on the tree to the bars in our hands….be sure to watch our stories tonight to learn more. #themoreyouknow . . 8/10 #milkfarmlunch 1)PROSCIUTTO: caciocavallo and fontina, sundried tomatoes, fresh basil and greens, evoo and balsamic on baguette 2)THE HBB 3)Grilled Cheese. COOKIES
010 #darkart #darkartist #macabre #brutal #sick #nftart #nftartist #openseanft
Loving this image of a Milkman ???? on Taleggio! This cheese is made 3xs daily in Lombardia where it is then dry hand-salted for 10 days to mature and develop a sturdy rind. Then the cheese is washed and aged for another 35+ days before being packed up and shipped out to us here in LA! Peach colored, tacky rind with yeasty and mushroom notes on the nose. Plump and pudgy…just the way we like it. Cook with it or just enjoy it on crusty bread and some chianti…allora! . . .8/8 #milkfarmlunch 1)HAM AND SWISS: cornichons, garlic aioli, dijon, greens, herbs on baguette 2)TRUFFLE SALAMI: wine cured salami, truffle cheese and butter, greens and olive oil on baguette 3)GRILLED CHEESE. COOKIES
Loving this image of a Milkman ???? on Taleggio! This cheese is made 3xs daily in Lombardia where it is then dry hand-salted for 10 days to mature and develop a sturdy rind. Then the cheese is washed and aged for another 35+ days before being packed up and shipped out to us here in LA! Peach colored, tacky rind with yeasty and mushroom notes on the nose. Plump and pudgy…just the way we like it. Cook with it or just enjoy it on crusty bread and some chianti…allora! . . .8/8 #milkfarmlunch 1)HAM AND SWISS: cornichons, garlic aioli, dijon, greens, herbs on baguette 2)TRUFFLE SALAMI: wine cured salami, truffle cheese and butter, greens and olive oil on baguette 3)GRILLED CHEESE. COOKIES
Loving this image of a Milkman ???? on Taleggio! This cheese is made 3xs daily in Lombardia where it is then dry hand-salted for 10 days to mature and develop a sturdy rind. Then the cheese is washed and aged for another 35+ days before being packed up and shipped out to us here in LA! Peach colored, tacky rind with yeasty and mushroom notes on the nose. Plump and pudgy…just the way we like it. Cook with it or just enjoy it on crusty bread and some chianti…allora!
Loving this image of a Milkman ???? on Taleggio! This cheese is made 3xs daily in Lombardia where it is then dry hand-salted for 10 days to mature and develop a sturdy rind. Then the cheese is washed and aged for another 35+ days before being packed up and shipped out to us here in LA! Peach colored, tacky rind with yeasty and mushroom notes on the nose. Plump and pudgy…just the way we like it. Cook with it or just enjoy it on crusty bread and some chianti…allora! . . .8/8 #milkfarmlunch 1)HAM AND SWISS: cornichons, garlic aioli, dijon, greens, herbs on baguette 2)TRUFFLE SALAMI: wine cured salami, truffle cheese and butter, greens and olive oil on baguette 3)GRILLED CHEESE. COOKIES
Fumaison is a unique, raw sheep’s milk cheese from France that is netted and hung like a salami, then smoked! Its delicious paste is fatty in texture with a lovely smokiness that pairs wonderfully with roasted nuts and darker beer or red wine. This cheese is pretty darn special!
Fumaison is a unique, raw sheep’s milk cheese from France that is netted and hung like a salami, then smoked! Its delicious paste is fatty in texture with a lovely smokiness that pairs wonderfully with roasted nuts and darker beer or red wine. This cheese is pretty darn special!
Fumaison is a unique, raw sheep’s milk cheese from France that is netted and hung like a salami, then smoked! Its delicious paste is fatty in texture with a lovely smokiness that pairs wonderfully with roasted nuts and darker beer or red wine. This cheese is pretty darn special!
