Meet Pawlet! This raw cow’s milk cheese from Vermont is made in the Italian toma style. This creamy, nutty, meaty, and slightly mushroomy cheese is ever so versatile and perfect for a sandwich or cheese plate! 8/24/17 #milkfarmlunch • FIG: onion jam, fromage blanc, & arugula on ficelle • JAMON SERRANO: campo de montalban cheese, fresh apricots, greens, & extra virgin olive oil on ficelle • CUBANO: pork loin, ham, pickles, Swiss cheese, roasted garlic aioli, & Dijon mustard on ciabatta • SIGNATURE GRILLED CHEESE • SIGNATURE MAC & CHEESE