MilkfarmLA

06/07/2026

One of France’s most popular cheeses is always on hand at Milkfarm: Comtè, the iconic cooked curd cheese from the Jura that’s one of the most versatile and beloved cheeses in the world. Walk into the shop any day of the year and there’s a good chance you can leave with a wedge of Comtè.

But Milkfarm doesn’t carry just any old wheel of Comtè. Our preferred wheels are aged by Marcel Petite and selected by Essex Cheese; check the rind on your wedge and you might see a fragment of their logos.

What does selected mean? It means that Essex sends someone (Rachel Juhl, to be specific) to the Fort St. Antoine aging facility, a cheese “cave” housed in a decommissioned military bunker, to taste batch after batch of Comtè. She’s searching for wheels with a beguiling flavor that will travel well, meaning they’ll be at the peak of ripeness once they complete a long journey across the Atlantic and North America to Southern California.

Instead of accepting any and all wheels, only ones that meet Essex’s extensive taste, texture and aging requirements will make it to the States, and eventually to Milkfarm! That’s why they’re our house favorite and a staple on our shelves.

6/7/2026: 1) HBB: French ham, Fromage de Meaux, cracked black pepper, herbed butter on baguette 2) MUFFULETTA: Homemade aioli, Genoa salami, salami cotto, Louisiana olive mix, fresh mozzarella, chopped herbs, cracked black pepper on focaccia 3) TRUFFLE SALAMI: EVOO, Trufa Negra sheep’s cheese, wine cured salami, greens, truffle butter on baguette 4) PROSCIUTTO FIG: prosciutto di Parma, fig jam, fromage de meaux, greens, on baguette 5) MILKFARM GRILLED CHEESE: a blend of 3 artisan American cheeses, caramelized shallots, onions, and leeks with cracked black pepper on wheat bread 6) 🍪

06/06/2026

It happens to the best of us; you overdo it on cheese and your stomach pays the price.

Actually, it happens more often than you think: over 60% of humans never evolved the ability to digest lactose in adulthood. To oversimplify some complex human biology, your body reacts because it doesn’t produce lactase, an enzyme that allows lactose to be broken down in the intestines. Many people take lactase supplements to avoid any negative reactions to a cheese plate or bowl of ice cream.

Why take a tablet when Milkfarm can supply you with the tastiest lactase supplement out there: Happy Cow Digesting Chocolates! These bite size chocolates taste just like premium dark chocolate, but with the added benefit of lactase, allowing you to indulge in cheese, milk, butter, cream, or any other lactic delights!

Try one out yourself or pick up a handful for the lactose intolerant folks in your life. We keep them by the register!

6/6 1) THE HBB: french ham, Brie and herbed butter on baguette 2) OH-so TASTY!: Ossau Iraty sheep’s milk cheese, smoked turkey, fig jam and greens on baguette 3) PROSCIUTTO ITALIANO: pesto, sundried tomatoes, Fontina, greens and olive oil on baguette 4) MUFFALETTA: salami 2 ways, fresh mozz, aioli, greens and fresh herbs with olive oil on focaccia 5)GRILLED CHEESE. COOKIES 🍪

06/05/2026

School’s almost out, the afternoons are long, and the SoCal sun is warming up! Summer is practically here, and one of our summertime faves is back at Milkfarm…Summer Sausage from Olympia Provisions! Just check out that handsome red wax!

Crafted from high quality pork and bursting with marjoram, mustard seed and garlic, Olympia Provisions’ Summer Sausage is one of the country’s best. Fermented and smoked, it has that classic tang and an especially luscious texture that’s not a world away from a piece of mortadella. Even summer sausage skeptics should give this a shot.

Slice off a round, remove the wax and casing, and enjoy, ideally topped with a chunk of cheddar somewhere outdoors! And hey, one of these stunning sausages would make a great gift for Father’s Day…

6/5/2026: 1) HBB: French ham, Fromage de Meaux, cracked black pepper, herbed butter on baguette 2) MUFFULETTA: Homemade aioli, Genoa salami, salami cotto, Louisiana olive mix, fresh mozzarella, chopped herbs, cracked black pepper on focaccia 3) CHORIZO PAMPLONA: fried tomato sauce, Campo de Montalban, chorizo pamplona, Mama Lil’s pickled peppers, cilantro, greens, herb butter on baguette 4) BOQUERONES: fried tomato sauce, Spanish Boquerones, Campo de Montalban, cilantro, greens, and herbed butter on baguette 5) 🍪🍪🍪

06/05/2026

After 12 years of being in business, I can tell you that the hardest thing about owning a small business is NOT the refrigerators breaking down, or the insurmountable amount of taxes, the highly perishable foods, building maintenance, customer complaints or the long hours. If you’re a small micro business (and I mean 15 or less on staff, working the floor day in and day out with your team, welcoming customers as they walk through the door) you’d know that the hardest thing about small business is EMPLOYEES. And the hardest things about employees, is losing the really good ones.

This is a late post to announce that Devra (after 12 years) has made like a 🍌banana and split. She joined me on August 29, 2014 as my first official hire outside of my friends (Jephreda and Jacob) that helped me open Milkfarm. At the ripe age of 29, looking to make a change in everything from vegetarianism - to career - to housing (I was with her when she chomped down on her first piece of crispy bacon), we ebbed and flowed through a DECADE+ of life together. If you’re 40+ years of age, you’ll know how impactful it is to work with someone through ALL of your thirties!

Devra wasn’t just an employee to me, she was one of an important handful of employees who REALLY shaped, developed, and fostered the growth of Milkfarm to what it is today. She organically became our Lead Trainer, and trained every single Cheesemonger that came and went through our doors. She was our Cheese Clown, organizer, artist, costume designer, keeper of ham skins and jars of hair (iykyk and if not, then you never will), and all around amazing Cheesemonger, employee, and friend.

This is cliche, I know, but the saying is true- There is no “i” in team, and there is no small business without a team that cares. Thank you Devra, for caring, for your 4,000+ days, for everything. I can’t imagine how Milkfarm would be today without the life you breathed into it.

☎️

🍌

🔑

📸 I was going to add a bunch of photos from over the years, but these last 2 minutes of my time with Dev is perfect.

06/04/2026

Hailing from the Veneto, the highly productive region of Northern Italy surrounding Venice, Piave is one of the all-time great Italian cheeses. Just look at that man in the label…do you think he’d allow his portrait on just any wheel of cheese???

Piave is named after the Piave River, which snakes its way through the region before emptying into the Adriatic near Venice. Hard, smooth and studded with specks of crystal, Piave is like Parmigiano’s younger cousin. While it’s similarly firm and perfect for grating, Piave has a much sweeter profile, without the savory kick of umami we expect from parm. Some wheels are straight up fruity, with notes of pineapple coming from the dense, butter yellow interior.

Perfect for grating but also swell as is on a board, Piave is a fantastic all-purpose table cheese. It’s also a fairly affordable cheese; it’s one of the best bangs for your buck in the entire cheese case. Go ahead, ask for half pound. You’ll definitely use it!

6/4/2026: 1) MILKFARM GRILLED CHEESE: a blend of 3 artisan American cheeses, caramelized shallots, onions, and leeks with cracked black pepper on wheat bread 2) HBB: French ham, Fromage de Meaux, cracked black pepper, herbed butter on baguette 3) OSSAU TASTY: Ossau-Iraty cheese, smoked turkey, fig jam, greens on baguette 4) 🍪

06/03/2026

Native to sub-Saharan Africa but widely cultivated across the globe, sesame seeds are one human civilization’s first oilseed crops, grown for the edible seeds that can be pressed to expel valuable oil. From Japan to Lebanon, India to Jamaica, sesame is used to add a rich nuttiness to sweet and savory dishes.

Here at Milkfarm, we always receive a loaf of sesame sourdough from Bub and Grandma’s (two on Saturdays!). Given the chance, nearly every Milkfarm monger would pick the sesame loaf over the regular; there’s just something about the hint of nuttiness, that little toasty note that makes sesame such a beloved ingredient throughout the world.

These loaves go fast, so be sure to call and reserve one of you absolutely need it.

6/3/2026: 1) MILKFARM GRILLED CHEESE: a blend of 3 artisan American cheeses, caramelized shallots, onions, and leeks with cracked black pepper on wheat bread 2) HBB: French ham, Fromage de Meaux, cracked black pepper, herbed butter on baguette 3) SALAMI ITALIANO: wine-cured salami, Fontina Val D’Aosta OR sheep ricotta toscana, marcona almond pesto, sun-dried tomatoes, greens, EVOO on baguette 4) 🍪🍪

06/02/2026

Sbrinz is back! Oh boy oh boy! This hard, crystal-packed wheel is like Switzerland’s answer to Parmigiano (depending on who you ask, Sbrinz is the OG ancestor of parm).

Use Sbrinz wherever you would standard parm, but be sure to taste some straight up; this is an alpage wheel, meaning the cows were grazing on open pasture when the milk was taken. This diverse meadow diet results in some of the most complex and flavorful milk, perfect for alpine cheeses. Alpage cheeses typically command a higher price but one bite and you’ll understand…those traditional methods of husbandry and farming lead to some of the world’s best cheese.

6/2/2026: 1) HBB: French ham, Fromage de Meaux, cracked black pepper, herbed butter on baguette 2) CHORIZO PAMPLONA: fried tomato sauce, Campo de Montalban, chorizo pamplona, Mama Lil’s pickled peppers, cilantro, greens, herb butter on baguette 3) MILKFARM GRILLED CHEESE: a blend of 3 artisan American cheeses, caramelized shallots, onions, and leeks with cracked black pepper on wheat bread 4) 🍪🍪🍪🍪

06/01/2026

Lucas draws in a lot of customers with his great service and boyish charm, but there’s another Lucas that our customers just can’t get enough of…cans of Portuguese tinned fish from Luças!

This specific can of hand-selected sardines is packed with luscious olive oil and seasoned with fiery piri piri peppers, adding some piquancy to cut through the richness. Fans of Calabrian chili oil really need to pop open one of these tins!

These little fishes are perfect for an easy to assemble brunch or a fast dinner that doesn’t require turning on the oven. And if the peppers aren’t your thing, rest assured there’s a whole shelf of tinned seafood options to comb through; you’re sure to find one that fits your palate.

6/1/2026: 1) HBB: French ham, Fromage de Meaux, cracked black pepper, herbed butter on baguette 2) SALAMI ITALIANO: wine-cured salami, Italian cheese, spicy olive tapenade, sun-dried tomatoes, greens, EVOO on baguette 3) MILKFARM GRILLED CHEESE: a blend of 3 artisan American cheeses, caramelized shallots, onions, and leeks with cracked black pepper on wheat bread 4) 🍪🍪🍪🍪

05/31/2026

Every now and then, certain specific wheels of cheese come in that truly are one of a kind. A four leaf clover. A shooting star. Such is the case with this wheel of Hornbacher.

A delectable Swiss alpine cheese, Hornbacher is buttery and savory, like a baked potato with a rind. It’s perfect for mac and cheese, fondue, gratins, sandwiches…all your alpine cheese needs. For reasons we can only guess at, this particular wheel has a pronounced flake to the paste, a BUNCH of crystals and a strong, brawny flavor that really captivates the palate.

While we’re not sure exactly why this cheese tastes the way it does, these delicious variations are common when working with raw milk, artisan cheeses. Slight variations in many different areas of production, from the specific grasses the cows ate to the average humidity when the wheel was aged, can result in a deliciously different cheese. There’s a chance this wheel was simply the last one sold from its batch; perhaps it got some additional aging in a distributor’s warehouse.

Whatever the reason, this wheel of Hornbacher is phenomenal, and you should really swing by and taste it for yourself! Have a great Sunday!

5/31/2026: 1) MILKFARM GRILLED CHEESE: a blend of 3 artisan American cheeses, caramelized shallots, onions, and leeks with cracked black pepper on wheat bread 2) HBB: French ham, Fromage de Meaux, cracked black pepper, herbed butter on baguette 3) MUFFULETTA: Homemade aioli, Genoa salami, salami cotto, Louisiana olive mix, fresh mozzarella, chopped herbs, cracked black pepper on focaccia 4) TRUFFLE SALAMI: EVOO, Trufa Negra sheep’s cheese, wine cured salami, greens, truffle butter on baguette 5) 🍪🍪

05/30/2026

As a cheese shop, we’ve always got some ricotta on hand…but why? We did some digging, and it turns out….our beloved ricotta…isn’t actually cheese! Technically speaking, ricotta is made from whey. It’s a whey cheese!

As Ms. Moffett would know, milk can be transformed into solid curds and liquid whey. Curds are what gets used for wheels of cheese. Whey is often considered a byproduct of the cheese making process, but has numerous secondary uses; it can be fed to animals, sprayed onto fields as fertilizer, dried into protein powder, and can even be turned into a particularly flavorful butter (if you ever get the chance to try whey butter, don’t hesitate).

It can also be fermented and cooked, coagulating protein that remains in the liquid whey into ricotta! This is why ricotta has a different texture and flavor than fresh cheeses like fromage blanc; it’s not so much cheese as a delicious byproduct of cheesemaking! It’s also why ricotta is called ricotta; it translates to “recooked”, or “refined’”

To taste an excellent example of this refinement process, why not pick up a tub of this Tuscan sheep ricotta? It’ll make a fantastic lasagna, but it’s delicious right out of the package, maybe dolloped on a crostini with salt, pepper, and a drizzle of the best olive oil you can get your hands on.

5/30/2026: 1) HBB: French ham, Fromage de Meaux, cracked black pepper, herbed butter on baguette 2) MUFFULETTA: Homemade aioli, Genoa salami, salami cotto, Louisiana olive mix, fresh mozzarella, chopped herbs, cracked black pepper on focaccia 3) TRUFFLE SALAMI: EVOO, Trufa Negra sheep’s cheese, wine cured salami, greens, truffle butter on baguette 4) HAM JAM THANK U MA’AM: hickory smoked ham, fromage de meaux, fig jam, greens, on baguette 5) MILKFARM GRILLED CHEESE: a blend of 3 artisan American cheeses, caramelized shallots, onions, and leeks with cracked black pepper on wheat bread 6) 🍪🍪🍪

05/29/2026

From the small town of Weston near the Kansas border comes one of Missouri’s greatest contributions to American gastronomy. Right up there with toasted ravioli, BBQ spareribs and Panera Bread stands a wheel of incredible aged sheep cheese: Prairie Tomme!

Since starting the farm in 2002, Green Dirt’s Sarah Hoffman has won acclaim for her farmstead sheep’s milk cheeses (be sure to try Dirt Lover, an ash ripened bloomy rind cheese, if you ever see it in our case). She now runs the company with her daughter and a small team dedicated to producing exceptional dirt that will grow exceptional pastures. These pastures provide their sheep with a diverse, enriching diet so those ewes can provide high-quality milk that will become extraordinary cheese! Farmstead cheesemakers often put a lot of focus on the health and sustainability of their pastures; it’s one of many reasons why farmstead cheese is often highly-regarded.

Prairie Tomme is one of the only aged wheels made by Green Dirt Farm, and it’s a true standout: closely resembling cheeses like Mancheho and Patski Sir, Prairie Tomme is dense, dry, and nutty. It’s delicious sliced up on a cheeseboard, but can also be grated into pastas and risottos.

5/29/2026: 1) MILKFARM GRILLED CHEESE: a blend of 3 artisan American cheeses, caramelized shallots, onions, and leeks with cracked black pepper on wheat bread 2) HBB: French ham, Fromage de Meaux, cracked black pepper, herbed butter on baguette 3) MUFFULETTA: Homemade aioli, Genoa salami, salami cotto, Louisiana olive mix, fresh mozzarella, chopped herbs, cracked black pepper on focaccia 4) LIL’ MORTY: Lemon EVOO, mortadella, chopped pistachios, greens, stracciatella, cracked black pepper on baguette 5) 🍪🍪🍪🍪

05/28/2026

Kirkham’s Lancashire is a clothbound cheese with a self-explanatory name: it’s made by Graham Kirkham in the parish of Goosnargh in Lancashire, England.

Once produced by over 200 farms across the region, Kirkham’s Lancashire is now made solely by the Kirkham family. Graham took over production from his parents John and Ruth, who took over from their parents! It’s very cool to carry a cheese with such history and we’re glad Neal’s Yard Dairy brought some of Kirkham’s finest to SoCal!

Traditional Lancashire is made with curds from multiple milkings; in the past, this was done because farms had to build up a reserve of excess milk before finishing a wheel. This labor intensive process results in a cheese with an unmatched depth of flavor. Expect a unique “butter crumble” to the paste and a bright, yogurt-y tang, perfect for snacking alongside some jam and oatcakes.

5/28/2026: 1) MILKFARM GRILLED CHEESE: a blend of 3 artisan American cheeses, caramelized shallots, onions, and leeks with cracked black pepper on wheat bread 2) HBB: French ham, Fromage de Meaux, cracked black pepper, herbed butter on baguette 3) HAM JAM THANK U MA’AM: hickory smoked ham, fromage de meaux, fig jam, greens, on baguette 4) TRUFFLE SALAMI: EVOO, Trufa Negra sheep’s cheese, wine cured salami, greens, truffle butter on baguette 5) 🍪🍪

05/27/2026

05/26/2026

Tomato season is…allllmost here. Give it another month and the farmers market will be lousy with summery beefsteaks and heirlooms. But until then, why not try out a jar of Agnoni Crema di Pomodori Secchi, AKA sun dried tomato cream!

To be clear, this isn’t a sauce with cream in it. Crema in this case means a smooth, velvety paste made by blending sun dried tomatoes with extra virgin olive oil, salt, chile, and a bit of vinegar to create a vibrant, intensely flavorful spread. It’s has a dark, almost smoky character that’s very unique and really caught our attention when we tasted it!

It’s perfect for scooping onto spaghetti or stirring into sautéed veggies, but it also pairs phenomenally with a variety of cheeses. A board with a hunk of Piave and a pudgy wedge of Castelbelbo would be a nice showcase for this crema.

5/26/2026: 1) HBB: French ham, Fromage de Meaux, cracked black pepper, herbed butter on baguette 2) CHORIZO PAMPLONA: fried tomato sauce, Campo de Montalban, chorizo pamplona, Mama Lil’s pickled peppers, cilantro, greens, herb butter on baguette 3) BOQUERONES: fried tomato sauce, Spanish Boquerones, Campo de Montalban, cilantro, greens, and herbed butter on baguette 4) MILKFARM GRILLED CHEESE: a blend of 3 artisan American cheeses, caramelized shallots, onions, and leeks with cracked black pepper on wheat bread 5)🍪

05/25/2026

We got our name in the paper! Milkfarm’s Grilled Cheese was recently featured as one of the best in LA by none other than the Los Angeles Times!

Made by mixing three artisan American cheeses with carmelized onions, shallots and leeks, this sandwich has been made the exact same way since we opened our doors 12 years ago. Each sandwich is a toasty labor of love and is beloved throughout Northeast LA.

Many thanks to for swinging by and letting the rest of the Southland in on what Eagle Rock already knows: that the Milkfarm Grilled Cheese is delicious! Try one today!

5/25/2026: 1) MILKFARM GRILLED CHEESE: a blend of 3 artisan American cheeses, caramelized shallots, onions, and leeks with cracked black pepper on wheat bread 2) HBB: French ham, Fromage de Meaux, cracked black pepper, herbed butter on baguette 3) TURKEY AND CHEDDAR: smoked turkey, hook’s 2yr cheddar, cornichons, greens, aioli, Dijon mustard on baguette 4) 🍪🍪🍪

05/24/2026

Misty foothills? Cool morning breezes? It’s a classic case of here in Eagle Rock! Sure, it seems gloomy now, but these cool evenings are going to be a fond memory at the end of August…

To celebrate the transition from May Gray to June Gloom, we’ve got a few wheels of Sherry Gray, a unique double-crème cheese from Jasper Hill! Sherry Gray is made from a combo of milk and heavy cream, and is cultured slowly to create an especially rich cheese with an almost whipped texture. Fans of Fromage D’Affinois and St. Stephen by Four Fat Fowl should definitely give Sherry Gray a shot.

But what about that gothic gray rind? It comes from vegetable ash, a common ingredient in cheesemaking. Like Loire-style goat cheeses, ash is applied to the freshly made wheels to temper the rind’s pH and encourage even flora growth.

Rest assured, there’s no ashy flavor to these wheels; instead there’s an incredibly decadent, crowd-pleasing cheese that’s perfect for any cheeseboard. Grab one while you can!

5/24/2026: 1) HBB: French ham, Fromage de Meaux, cracked black pepper, herbed butter on baguette 2) MUFFULETTA: Homemade aioli, Genoa salami, salami cotto, Louisiana olive mix, fresh mozzarella, chopped herbs, cracked black pepper on focaccia 3) CHORIZO PAMPLONA: fried tomato sauce, Campo de Montalban, chorizo pamplona, Mama Lil’s pickled peppers, cilantro, greens, herb butter on baguette 4) BOQUERONES: fried tomato sauce, Spanish Boquerones, Campo de Montalban, cilantro, greens, and herbed butter on baguette 5) MILKFARM GRILLED CHEESE: a blend of 3 artisan American cheeses, caramelized shallots, onions, and leeks with cracked black pepper on wheat bread 6) 🍪🍪🍪🍪

05/23/2026

Happy Saturday Eagle Rock! Swing by Milkfarm today for a Meet the Maker featuring one of our favorite local brands: Masala Bliss!

Purveyors of delicious Indian chutneys and achars, this family business from Orange County is a relatively recent addition to our shelves. We’ve been excited to see our customers try and enjoy their products and hope you can stop by for a sample! They’ll be here from 11-2.

We’ve also come up with four cheeses to pair with four Masala Bliss classics. Can you name them from the pic above? It’s always fun to pair classic cheeses with non-traditional flavors; it goes to show how much humanity’s palates have in common, even when foods come from different culinary traditions.

Swing by the cheese counter after you meet the Masala Bliss folks, and we can set you up with a wedge of the perfect complement to your favorite condiment!

5/23/2026: 1) MILKFARM GRILLED CHEESE: a blend of 3 artisan American cheeses, caramelized shallots, onions, and leeks with cracked black pepper on wheat bread 2) HBB: French ham, Fromage de Meaux, cracked black pepper, herbed butter on baguette 3) MUFFULETTA: Homemade aioli, Genoa salami, salami cotto, Louisiana olive mix, fresh mozzarella, chopped herbs, cracked black pepper on focaccia 4) HAM JAM THANK U MA’AM: hickory smoked ham, fromage de meaux, fig OR apricot jam, greens, on baguette 5) THE CLAUDINE: Alpine cheese, wine-cured salami, cucumber slices, cracked black pepper, herbed butter on baguette 6) 🍪🍪🍪

05/22/2026

This week, the RW in KCRW stands for Rw! Earlier this week, Milkfarm was featured on KCRW’s Good Food, hosted by LA food maven Evan Kleiman.

Evan wanted to highlight LA cheese epicenters in light of the recent loss of DTLA Cheese (RIP 💔). She spoke with Rw, our buyer and one of the friendly faces behind the counter, about his favorite cheeses for late spring. He chose three exceptional cheeses that are perfect for these warming spring days: Fleur Verte, Ossau-Iraty, and Montgomery’s Cheddar.

You can hear Evan discuss Rw’s picks on Press Play with Madeline Brand (available on various podcast platforms and KCRW.com) or read the full interview on Good Food’s Substack (linked in our bio!).

Remember to support , in LA and beyond!

5/23/2026: 1) HBB: French ham, Fromage de Meaux, cracked black pepper, herbed butter on baguette 2) MUFFULETTA: Homemade aioli, Genoa salami, salami cotto, Louisiana olive mix, ricotta, chopped herbs, cracked black pepper on focaccia 3) TURKEY AND CHEDDAR: smoked turkey, hook’s 2yr cheddar, cornichons, greens, aioli, Dijon mustard on baguette 4) TRUFFLE SALAMI: EVOO, Trufa Negra sheep’s cheese, wine cured salami, greens, truffle butter on baguette served TOASTED 5) MILKFARM GRILLED CHEESE: a blend of 3 artisan American cheeses, caramelized shallots, onions, and leeks with cracked black pepper on wheat bread 6) 🍪

05/21/2026

Cheddar may not have been invented in Wales, but this wheel of Hafod sure makes a claim for one of the UK’s best. Produced by Holden Farm Dairy, Hafod is a clothbound cheddar with a gorgeous yellow interior, a few pops of blue mold near the rind, and that earthy, grassy tang that is the hallmark of great cheddar.

The milk comes from the herd at Bwlchwernen Fawr, the oldest certified organic farm in Wales. The 80+ Ayshire cows produce excellent milk for cheesemaking, and after getting pressed and bandaged, these wheels are shelved for about a year. Each passing day adds a bit more character to the wheels, resulting in that iconic cave-aged flavor.

This is a fantastic way to introduce the cheese fan in your life to the wide, wonderful world of clothbound cheddar! It’s miles away (kilometers away?) from the blocks of cheddar you find at the grocery store. Swing by today for a sample!

5/21/2026: 1) HBB: French ham, Fromage de Meaux, cracked black pepper, herbed butter on baguette 2) TRUFFLE SALAMI: EVOO, Trufa Negra sheep’s cheese, wine cured salami, greens, truffle butter on baguette 3) CHORIZO PAMPLONA: fried tomato sauce, Campo de Montalban, chorizo pamplona, Mama Lil’s pickled peppers, cilantro, greens, herb butter on baguette served TOASTED 4) MILKFARM GRILLED CHEESE: a blend of 3 artisan American cheeses, caramelized shallots, onions, and leeks with cracked black pepper on wheat bread 5) 🍪🍪🍪

05/20/2026

This Wine Wednesday, we’ve got a something special from the North of Spain: R. Lopez de Heredia Viña Cubillo Crianza! This iconic Rioja has been aging for eight years, achieving a magnificently balanced complexity that simply must be tasted to be believed!

The famed red wines from Rioja must be made with one (or more frequently, a combo) of Tempranillo, Garnacha, Graciano, and Mazuelo. Riojas are well known for oak aging, which softens the tannins and adds notes of vanilla and tea. The specific amount of time spent aging in oak is what classified different Riojas; Crianza is the youngest, followed by Reserva and Gran Reserva.

This particular Rioja Crianza from the famed bodega R. Lopez de Heredia has been aged well beyond the minimum. A Crianza is only required to age for one year in oak; instead, the bodega gave theirs three. And instead of a single year aging in the bottle, this Crianza has been sealed in there for FIVE years! This is an exceptional wine that’s also one of the best values on our shelves.

This wine rewards thoughtful sipping but is approachable enough for your friend’s birthday in the park. Pair with any red meat, particularly something off the grill.

5/20/2025: 1) MILKFARM GRILLED CHEESE: a blend of 3 artisan American cheeses, caramelized shallots, onions, and leeks with cracked black pepper on wheat bread 2) HBB: French ham, Fromage de Meaux, cracked black pepper, herbed butter on baguette 3) CHORIZO PAMPLONA: fried tomato sauce, Campo de Montalban, chorizo pamplona, Mama Lil’s pickled peppers, cilantro, greens, herb butter on baguette 4) 🍪🍪

05/19/2026

The first annual has come and gone, and we wanted to give a big thanks to an essential ingredient in every Milkfarm cookie: Jacobsen Salt Co. Flake Sea Salt!

Every one of our cookies gets a sprinkle of Jacobsen before going in the oven. The big flakes add texture and a pop of saltiness that beautifully compliments the cookie dough.

We tasted many of the most popular gourmet finishing salts before landing on Jacobsen. The bright, crisp salinity stood out in a crowded arena. There’s a reason for this: Jacobsen tested over two dozen spots along the Oregon and Washington coast searching for the optimal location to collect seawater before landing on their home in Netarts Bay, Oregon. Netarts Bay has minimal freshwater deltas and no farm/road runoff. In addition, the saltwater is naturally filtered by the millions of oysters living in Netarts Bay.

A true West Coast staple, we’re proud to carry Jacobsen flake salt on our shelves. Pick up a pouch today!

5/19/2026: 1) HBB: French ham, Fromage de Meaux, cracked black pepper, herbed butter on baguette 2) OSSAU TASTY: Ossau-Iraty cheese, smoked turkey, fig jam, greens on baguette 3) MILKFARM GRILLED CHEESE: a blend of 3 artisan American cheeses, caramelized shallots, onions, and leeks with cracked black pepper on wheat bread 4) 🍪🍪

05/18/2026

And the WINNER of the Cookie Crawl from the Milkfarm location is….. 😅

05/17/2026

Join us for the final day of the 1st Annual 🍪🍪🍪 Sunday 5/18. A huge THANK YOU to the hundreds of people who came out over these last couple of days. What an incredible turn out so far. We are incredibly grateful for the love and support and good vibes!!!

Come early to get your cookies before we sell out. Each shop is doing their best to supply everyone with cookies. Don’t forget, if you show up and a participating shop happens to be sold out, you still get a punch on your card for your efforts!

Sunday Hours so you can plan your route:

🍪 (Echo Park) 7am to 4pm

🍪 8am to 3pm

🍪 (Silverlake Outpost)
8am to 3pm

🍪 8am to 5pm

🍪 11am to 5pm

Drop off your completed punchcard to any location for a chance to WIN a dozen cookies from that location AND a bundle of gift cards from every shop (gift card bundles pictured on this post…aren’t they cuuuute?). FIVE lucky participants will win and we will announce the winners on Monday!

Thank you 🍪♥️🍪♥️🍪♥️