It’s a MOLD HOLE! Just a reminder that cheese is science ??! This close up of Valdeón has lovely open crevaaas-es of blue, a smooth paste that is slightly peppery, and a mildly earth finish. Try some on your Spanish cheese board today! . . . . 8/22 #milkfarmlunch 1)PROSCIUTTO: Fontina, pesto, sundried tomatoes, greens and olive oil on baguette 2)COUNTRY PÂTÉ: gruyere, aioli, dijon, cornichons, herbs and greens on baguette 3)THE HBB: French Ham, brie, herbed butter and cracked Pepper on baguette 4)GRILLED CHEESE. COOKIES

It's a MOLD HOLE! Just a reminder that cheese is science ???! This close up of Valdeón has lovely open crevaaas-es of blue, a smooth paste that is slightly peppery, and a mildly earth finish. Try some on your Spanish cheese board today! . . . . 8/22 1)PROSCIUTTO: Fontina, pesto, sundried tomatoes, greens and olive oil on baguette 2)COUNTRY PÂTÉ: gruyere, aioli, dijon, cornichons, herbs and greens on baguette 3)THE HBB: French Ham, brie, herbed butter and cracked Pepper on baguette 4)GRILLED CHEESE. COOKIES ???