We received our bounty of Rogue River Blue a little bit late this year, but better late than never, as they say! This über-special blue cheese from @roguecreamery is wrapped in Syrah grape leaves that have been macerated in pear liqueur, and typically only comes out on the autumnal equinox. And lest we forget, it was also awarded best cheese IN THE WOOOOORLD a few years back! It may be winter, but it feels like spring, and we get to eat an autumnal cheese…all the rules are thrown out the window! ? — 01/28/2022 #milkfarmlunch 1) VEGGIE: Spanish goat cheese, fresh cucumber, sundried tomato, cracked black pepper, greens, & herbed butter on baguette 2) HBB: French ham, fromage de meaux, cracked black pepper, & herbed butter on baguette 3) PROSCIUTTO ITALIANO: fresh basil, Fontina Val D’Aosta, sundried tomato, EVOO, greens, & balsamic on baguette 4) MUFFALETTA: garlic aioli, Salami Rosa, fresh ricotta, Louisiana chopped olive salad, fresh herbs, greens, & EVOO on focaccia 5)

We received our bounty of Rogue River Blue a little bit late this year, but better late than never, as they say! This über-special blue cheese from @roguecreamery is wrapped in Syrah grape leaves that have been macerated in pear liqueur, and typically only comes out on the autumnal equinox. And lest we forget, it was also awarded best cheese IN THE WOOOOORLD a few years back! It may be winter, but it feels like spring, and we get to eat an autumnal cheese…all the rules are thrown out the window! ? — 01/28/2022 1) VEGGIE: Spanish goat cheese, fresh cucumber, sundried tomato, cracked black pepper, greens, & herbed butter on baguette 2) HBB: French ham, fromage de meaux, cracked black pepper, & herbed butter on baguette 3) PROSCIUTTO ITALIANO: fresh basil, Fontina Val D’Aosta, sundried tomato, EVOO, greens, & balsamic on baguette 4) MUFFALETTA: garlic aioli, Salami Rosa, fresh ricotta, Louisiana chopped olive salad, fresh herbs, greens, & EVOO on focaccia 5) ???