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There’s only one way to eat Beurre de Baratte: in large quantities. #breakfastofchampions served with @americanspoon Strawberry Preserves.

There's only one way to eat Beurre de Baratte: in large quantities. served with @americanspoon Strawberry Preserves.

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This entry was posted in Instagram on December 6, 2016 by Milkfarm.

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← ?Cheese of the Week?: FLAGSHIP RESERVE! Flagship Reserve is a pasteurized cows' milk cheese made by Beecher's in Seattle, Washington. The cloth-bound cheese is made only on days when the composition of the milk is ~just right~. The resulting cheese has lower moisture and higher salt content than Beecher's regular Flagship, producing a richer cheese with a long, creamy finish. In 2002, cheesemaker Kurt Beecher Dammeier became the only artisanal cheese producer in Seattle. Flagship Reserve has won many awards from the American Cheese Society! #flagshipreserve @beecherscheese #acswinner 12/06/2016 #milkfarmlunch 1) TURKEY: stuffing, garlic aioli, arugula, grain mustard, fontina, & smoked mozzarella on multigrain with a side of cranberry sauce. 2) GENOA SALAMI: pork loin, Thai chili aioli, Pilota, butterleaf lettuce, watermelon radish, & cucumber on ciabatta. 3) MILKFARM GRILLED CHEESE. 4) MILKFARM MAC & CHEESE. #itssandwichtime #eaglerocklunch #nela #eats →

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