My No.1 pick for cheese at this very moment is Valençay ?. This goat cheese hails from the town in France where it is produced and is dusted with ash with a lovely, wrinkly rind. Firm and citrusy when young, developing into an oozy, fluffy paste (pictured), then developing further into a firm, piquant, barnyardy cheese. What’s your favorite stage of ripening? ?: Legend has it that this cheese was once made in the shape of a pyramid, but in a fit of rage after a disastrous campaign in Egypt, Napoleon sabered off the tip!? 5/17 #milkfarmlunch 1)THE HBB: French ham, brie, herbed butter and cracked pepper on baguette 2)VEGGIE: olive tapenade, sundried tomatoes, fresh mozzarella, basil, greens, evoo and balsamic on baguette 3)GRILLED CHEESE. COOKIES

My No.1 pick for cheese at this very moment is Valençay ?. This goat cheese hails from the town in France where it is produced and is dusted with ash with a lovely, wrinkly rind. Firm and citrusy when young, developing into an oozy, fluffy paste (pictured), then developing further into a firm, piquant, barnyardy cheese. What's your favorite stage of ripening? ?: Legend has it that this cheese was once made in the shape of a pyramid, but in a fit of rage after a disastrous campaign in Egypt, Napoleon sabered off the tip!? 5/17 1)THE HBB: French ham, brie, herbed butter and cracked pepper on baguette 2)VEGGIE: olive tapenade, sundried tomatoes, fresh mozzarella, basil, greens, evoo and balsamic on baguette 3)GRILLED CHEESE. COOKIES ???