Loving this image of a Milkman ???? on Taleggio! This cheese is made 3xs daily in Lombardia where it is then dry hand-salted for 10 days to mature and develop a sturdy rind. Then the cheese is washed and aged for another 35+ days before being packed up and shipped out to us here in LA! Peach colored, tacky rind with yeasty and mushroom notes on the nose. Plump and pudgy…just the way we like it. Cook with it or just enjoy it on crusty bread and some chianti…allora! . . .8/8 #milkfarmlunch 1)HAM AND SWISS: cornichons, garlic aioli, dijon, greens, herbs on baguette 2)TRUFFLE SALAMI: wine cured salami, truffle cheese and butter, greens and olive oil on baguette 3)GRILLED CHEESE. COOKIES

Loving this image of a Milkman ?????? on Taleggio! This cheese is made 3xs daily in Lombardia where it is then dry hand-salted for 10 days to mature and develop a sturdy rind. Then the cheese is washed and aged for another 35+ days before being packed up and shipped out to us here in LA! ?Peach colored, tacky rind with yeasty and mushroom ? notes on the nose. Plump and pudgy...just the way we like it. Cook with it or just enjoy it on crusty bread and some chianti...allora! . . .8/8 1)HAM AND SWISS: cornichons, garlic aioli, dijon, greens, herbs on baguette 2)TRUFFLE SALAMI: wine cured salami, truffle cheese and butter, greens and olive oil on baguette 3)GRILLED CHEESE. COOKIES