It’s always Parmigiano Reggiano season in our world, but this cheese is extra useful during the fall and winter months. Making pasta? Top it with Parm! Stewing up some cheesy polenta? Parm should be the star! Got a pot of soup bubbling on the stove? Toss a Parm rind in for extra flavor! Need a snack? You guessed it – eat a hunk of crunchy Parm! — 10/09/2022 #milkfarmlunch 1) PROSCIUTTO: Fontina Val d’Aosta, EVOO, sundried tomatoes, greens, & marcona almond basil pesto on baguette 2) HBB: French ham, fromage de meaux, cracked black pepper, & herbed butter on baguette 3) MUFFALETTA: garlic aioli, Genoa salami, fresh herbs, Louisiana chopped olive salad, greens, fresh mozzarella, & EVOO on focaccia 4) MILKFARM GRILLED CHEESE 5)