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Day 1 of my travels in Northern Italy and beyond. Cheesemaking with Gianni in a small town called Berbenno. He made 6 wheels today and showed us how he makes butter with his wood-carved form. Then we toured his small underground cellar downstairs #smallbatch #smalltownliving #itsbeautifulhere #imsolucky #myisfull

Day 1 of my travels in Northern Italy and beyond. Cheesemaking with Gianni in a small town called Berbenno. He made 6 wheels today and showed us how he makes butter with his wood-carved form. Then we toured his small underground cellar downstairs??? #my?isfull

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This entry was posted in Instagram on September 20, 2017 by Milkfarm.

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← It's that time of year again…Rogue River Blue is back! This certified organic cow's milk blue cheese is released every year for the Fall equinox and available only for a limited time. Rogue River Blue hails from Oregon and is wrapped in Rogue Valley Wine grape leaves that have been macerated in an organic pear liqueur. Come get a taste of this special beauty! —————————– 9/20/17 #milkfarmlunch • AVOCADO VEGGIE: herb butter, fresh cucumbers, oven roasted tomatoes, aioli, greens, & Holey Cow cheese on ciabatta • BOCARONES: Spanish white anchovies, fried tomato jam, greens, cilantro, extra virgin olive oil, & queso al romero on ficelle • PROSCIUTTO: basil walnut pesto, fresh mozzarella, oven roasted tomatoes, & extra virgin olive oil on ficelle • SIGNATURE GRILLED CHEESE • SIGNATURE MAC & CHEESE Today we met Marco and his family who are world class Bruno Alpina (Brown Cow) breeders, farmers and cheesemakers. The place was so beautiful! Just 10km from the Swiss boarder facing a waterfall and snow capped mountains. They make about 20 wheels of Valsassina per day. We tried the 4mo. and it was remarkable! #farmstead #babycalves #ilovethisplace #helicoptercows →

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