Milk & Honey
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Fresh Goat Cheese, Spenker Winery Collaboration
Harvesting California honey, San Joaquin, CA
Aging Goat Cheese, white Penicillium mold starting to form on the surface , Spenker Winery Collaboration
Warm ash-ripened goat cheese with caramelized honeycomb and melting honeycomb presentation
Worker honey bee, busy at work
Organic Parmigiano Reggiano cheese production, Modenese White cows, Caseificio Bio Reggiani, Emilia Romagna
Badger Flame beets braised with beeswax
Bottles lined with local beeswax to aromatize pluot infused liqueur
Inspecting the hives
Cheese, charcuterie, fruit & honeycomb
Busy Bee
Selection of Cheeses, Turin, IT
Rooftop Beekeeping, DC
Honey infused with Buffalo Berries, AB
Bolivian Stingless Bee Honey, one of the most extraordinary honeys, used medicinally in Bolivia
Satsuma Aged butter, Northen California Togarashi
Neal's Yard Dairy, London, UK
Flower harvest for garnishes
Home-made Jersey Milk Butter
Ripe goat cheese, San Joaquin, Ca
House butter, Local Honey
Sheep's Milk Cheeses, Italy
Inspecting bee hives to ensure they are healthy
Pastry crusted Marin Brie, melted honeycomb, along with a selection of accompaniments, fruit & pastries
Grilled Cheeses, Every Bite is Different
Incredible 8 year old Gouda, Terra Madre, Turin, IT
Gouda and Emmentaler Cheeses, Terra Madre 2024
Sbrinz alpeggio AOP cheese, made in the traditional Swiss Alp (mountain pasture) method, Terra Madre 2024
High Lawn Queen, a wonderful creamy Jersey milk cheese from High Lawn Farm, Lee, MA
Goat Cheese Garum, one of an incredible array of preserves to give every scrap of food another life, at Silo restaurant, London
Cougar Gold Sharp Cheddar
Neal's Yard Dairy, an amazing selection of UK Farmhouse cheeses
Wood-Fire baked Marin Brie, wrapped in Fig Leaves
Point Reyes Bay Blue cheese, walnut bread, preserved persimmons
Zinnia
Parmigiano Reggiano tasting; 24, 48 and 60 months, Caseificio Bio Reggiani, Emilia Romagna
Aged Sheep's milk cheese, Turin, Italy
Soppressata Ammucciata, a beautiful Soppressata salume enclosed in a Provolone cheese, a Slow Food Presidio ingredient