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← This Gruyere Alpage was made with a father and son. We arrived at 5am for final milking of the cows in the barn behind the house. The cheese was made the traditional way in a copper cauldron over wood fire. We can taste the fire in the paste along with the terroir of the land!! Made Sept last year and it's here! —————— 8/4/18 #milkfarmlunch •BACON MUSHROOM MELT: roasted portabello mushrooms, house-made bacon bits, black garlic aioli, fresh herbs, smoked mozzarella, fontina on focaccia •CHORIZO: spanish chorizo, mahon cheese, fried tomato sauce, cilantro, baby greens, garlic herb butter, peppadews on ficelle •SPECK: fresh basil, roasted asparagus, shallots, fresh mozzarella, herbs, basil marcona almond pesto, evoo on focaccia •MUFFALETTA: salami rosa, roasted garlic aioli, greens, fresh mozzarella on ciabatta •GRILLED CHEESE •COOKIESFree wine tasting today with the one and only Bill the Wine Guy! Come by until 3ish and taste some delicious and unique wines from Spain, Italy, and California →
