If you’re starting to dip your toe into the world of blue cheese, might we suggest starting with Monte Enebro? This goat milk cheese from Spain is introduced to penicillium roqueforti (blue mold!) only on its outside, leaving the interior of the cheese stark white. While the interior is lusciously creamy and tangy, the rind is 100% edible and is peppery and bold in flavor. This cheese is begging to be paired with a lightly sweet dessert wine like a Sauternes (which we currently have in stock – just ask us!). — 01/09/2022 #milkfarmlunch 1) SPECK: French triple cream cheese, fig jam, & greens on baguette 2) CHORIZO PAMPLONA: fried tomato sauce, Campo de Montalban cheese, Mama Lil’s pickled peppers, cilantro, greens, & herbed butter on baguette 3) MUFFALETTA: garlic aioli, Genoa salami, fresh herbs, Louisiana chopped olive salad, BUFFALO mozzarella (!!!), greens, & EVOO on focaccia 4) MILKFARM GRILLED CHEESE 5)

If you’re starting to dip your toe into the world of blue cheese, might we suggest starting with Monte Enebro? This goat milk cheese from Spain is introduced to penicillium roqueforti (blue mold!) only on its outside, leaving the interior of the cheese stark white. While the interior is lusciously creamy and tangy, the rind is 100% edible and is peppery and bold in flavor. This cheese is begging to be paired with a lightly sweet dessert wine like a Sauternes (which we currently have in stock - just ask us!). — 01/09/2022 1) SPECK: French triple cream cheese, fig jam, & greens on baguette 2) CHORIZO PAMPLONA: fried tomato sauce, Campo de Montalban cheese, Mama Lil’s pickled peppers, cilantro, greens, & herbed butter on baguette 3) MUFFALETTA: garlic aioli, Genoa salami, fresh herbs, Louisiana chopped olive salad, BUFFALO mozzarella (!!!), greens, & EVOO on focaccia 4) MILKFARM GRILLED CHEESE 5) ???