Join us as we host Quesos Navarro for our next Meet the Maker! They hold the title of Most Awarded Cheese in Mexico, with an astounding amount of metals under their belt from the World Cheese Awards to America’s ACS competitions. Lisa will be here frying-up warm Panela and serving it with apricot jam, as well as serving (my personal favorite) Menonita cheese, which is inspired by Queso Chihuahua. Not familiar with Mexican cheese beyond Cotija? Now is your time to explore new varieties!
With the recent closure of Lydia Clarke and Reed Herrick’s DTLA Cheese Superette, I felt I wanted to do something more direct to cover the existing niche of small cheese-focused businesses before we lose them. While you will still be able to experience their expertise at Kippered, the wine bar next door, so many of us who have had our palates expanded through Lydia and Reed deplore this loss. You will hear from them later in the year. Meanwhile, please enjoy this segment on Press Play that I’m calling “Cheese Shop Spotlight.”
Spotlight on Milk Farm
I spoke to Rw “Roo” McKenzie, who is the cheese buyer for Milk Farm. I asked him to suggest three cheeses for late spring and chose one each of goat, sheep, and cow’s milk.
For the complete interview, CLICK HERE.
It’s all too easy to overlook the grilled cheese sandwich when ordering at a restaurant. It can feel like something that is best reserved for picky eaters and the kids menu. But a great version is so much more than bread sealed together with a generous layer of cheese — everything must work harmoniously together. When something is this simple in construction, each ingredient really matters, from the type of bread to the selection of cheese to any additional toppings.
Luckily, restaurants around Los Angeles are taking the grilled cheese seriously, whether leaning into nostalgic versions with American cheese and sourdough bread or experimenting with unexpected ingredients like spicy labneh and caramelized onions. The results are delicious and comforting. Here are nine of the best grilled cheese sandwiches to try in L.A.:
It would only make sense that one of the best cheese shops in Los Angeles would also make a stellar grilled cheese. It would be a mistake to expect run-of-the mill cheese choices here: this sandwich features a filling of three rotating American artisan cheeses, onions, shallots and leeks for an added punch of flavor, all on freshly baked stone ground whole wheat bread. The grilled cheese is inspired by a cheese sandwich that owner Leah Park Fierro had at Borough Market in London. Make sure to get there early — it’s the only sandwich Milkfarm sells daily, but they often sell out. ($12)
To read the complete article, CLICK HERE.
Event: Bubbles Class with Milkfarm (Champagne and More!)
Venue: Loop Espresso Club (Previously Cafe Beaujolais)
1712 Colorado Blvd. Eagle Rock, CA 90041
Date: February 21, 2026
Doors at 6pm-ish
Class starts at 6:30 PM (Pacific Time)
Come join us for a fun and fizzy evening at our Bubbles Class with Milkfarm! Get ready to sip on some delicious Champagne (as well as a variety of different bubbly beverages) while learning all about the history, wine making production, and loads of fun facts about different styles of fizzy wines via slideshow presentation. This class is hosted by Milkfarm’s very own Beverage Buyer- Sam Glassberg. Whether you’re a wine enthusiast or just looking for a good time, this event is perfect for anyone wanting to expand their knowledge about wine while having a great time doing it. Don’t miss out on this exciting opportunity to taste and learn about wine in the warm and cozy setting at Loop Espresso Club.
Each ticket comes with 4 pours of (bubbly) wine and a personal mini cheese plate to nosh on throughout the class. This class is reserved for those over 21 years of age.
Sam Glassberg
Valentine’s Day 2025 Preorder Form
We kindly as that orders be submitted in-person or online by emailing them to saycheese@milkfarmla.com by Wednesday, February 12th.
Milkfarm was asked to R&D the perfect Fondue Recipe for our friends at Eater! We were also asked to be models for the cheesy photoshoot! To see the full article, CLICK HERE.
It’s little wonder that fondue is the national dish of Switzerland, a country that knows from winter: On a cold night, few things are more cozy than a pot of wine-infused melted cheese. For a recipe worthy of any fondue pot, we turned to Leah Park, the owner and cheesemonger of Milkfarm, a beloved artisan cheese shop in Los Angeles’s Eagle Rock neighborhood. Park’s fondue is a showcase of glorious Swiss cheeses that she chose for the specific flavors they impart (see her tasting notes in the sidebar below), but if you can’t find all of them, you can play around a bit with substitutions — at its most basic, Swiss fondue is a mixture of Gruyere and Emmentaler cheese. (There are also French- and Italian-style fondues, but that’s another story.)