This Gruyere Alpage was made with a father and son in Switzerland. We arrived at 5am for final milking of the cows in the barn behind the house. The cheese was made the traditional way in a copper cauldron over wood fire. We can taste the fire in the paste along with the terroir of the land!! Made Sept last year and it’s here! —————— 8/4/18 #milkfarmlunch •BACON MUSHROOM MELT: roasted portabello mushrooms, house-made bacon bits, black garlic aioli, fresh herbs, smoked mozzarella, fontina on focaccia •CHORIZO: spanish chorizo, mahon cheese, fried tomato sauce, cilantro, baby greens, garlic herb butter, peppadews on ficelle •SPECK: fresh basil, roasted asparagus, shallots, fresh mozzarella, herbs, basil marcona almond pesto, evoo on focaccia •MUFFALETTA: salami rosa, roasted garlic aioli, greens, fresh mozzarella on ciabatta •GRILLED CHEESE •COOKIES

This Gruyere Alpage was made with a father and son in Switzerland. We arrived at 5am for final milking of the cows in the barn behind the house. The cheese was made the traditional way in a copper cauldron over wood fire. We can taste the fire in the paste along with the terroir of the land!! Made Sept last year and it's here! —————— 8/4/18 •BACON MUSHROOM MELT: roasted portabello mushrooms, house-made bacon bits, black garlic aioli, fresh herbs, smoked mozzarella, fontina on focaccia •CHORIZO: spanish chorizo, mahon cheese, fried tomato sauce, cilantro, baby greens, garlic herb butter, peppadews on ficelle •SPECK: fresh basil, roasted asparagus, shallots, fresh mozzarella, herbs, basil marcona almond pesto, evoo on focaccia •MUFFALETTA: salami rosa, roasted garlic aioli, greens, fresh mozzarella on ciabatta •GRILLED CHEESE •COOKIES