This bandage wrapped goat's milk cheddar is made by Montchevré in Belmont, Wisconsin and aged at Crown Finish Caves in Brooklyn, New York! It's earthy, salty, and ready for you to enjoy! —————10/27/17 #milkfarmlunch • BLTC: applewood smoked bacon, fresh spinach, Dom's sundried tomato pesto, & Hook's 2 year cheddar on olive bread • KABOCHA SQUASH: sautéed kale, double cream Brie, herbs, black garlic aioli, & hazelnuts on ficelle • RACLETTE MELT: speck, roasted fingerling potatoes, shallots, fresh herbs, cornichons, garlic aioli, dijon, & Raclette cheese on multigrain • MUFFALETTA: Louisiana olive salad, salami rosa, mortadella, garlic aioli, butter leaf lettuce, & fresh mozzarella on ciabatta •GRILLED CHEESE •MAC N CHEESE

This bandage wrapped goat's milk cheddar is made by Montchevré in Belmont, Wisconsin and aged at Crown Finish Caves in Brooklyn, New York! It's earthy, salty, and ready for you to enjoy! ---------------10/27/17 #milkfarmlunch • BLTC: applewood smoked bacon, fresh spinach, Dom's sundried tomato pesto, & Hook's 2 year cheddar on olive bread • KABOCHA SQUASH: sautéed kale, double cream Brie, herbs, black garlic aioli, & hazelnuts on ficelle • RACLETTE MELT: speck, roasted fingerling potatoes, shallots, fresh herbs, cornichons, garlic aioli, dijon, & Raclette cheese on multigrain • MUFFALETTA: Louisiana olive salad, salami rosa, mortadella, garlic aioli, butter leaf lettuce, & fresh mozzarella on ciabatta •GRILLED CHEESE •MAC N CHEESE