Eagle Rock, Los Angeles, CA | Artisan Cheese Shop | Cheese Club Subscription

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Key results

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• Minimal operational lift to launch and run a subscription club, with Table22 handling e-commerce, signups, and fulfillment logistics
• Deepened customer engagement through curated monthly selections that expand palates and build confidence
• Creative flexibility to theme entire months around seasonal moments and unique cheese categories

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From pastry kitchens to cheese cases

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Leah Park grew up in Los Angeles watching Julia Child and Yan Can Cook, and she knew from a young age that food would be her life. She enrolled at the California Culinary Academy in San Francisco straight out of high school, then spent nearly a decade in pastry kitchens at places like the Ritz Carlton Half Moon Bay and the Four Seasons Palo Alto. It was a rewarding run, but something was missing.

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So she sold everything and spent a year backpacking solo around the world, ducking into the little bodegas and specialty shops that seemed to anchor every neighborhood she visited. When she came home to LA, those shops stuck with her. She found The Cheese Store of Silverlake, took what she thought would be a seasonal gig, and spent six years behind the counter learning the craft of cheesemongering. In 2014, she opened Milkfarm on Colorado Boulevard in Eagle Rock, just a few miles from where she was born and raised.

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“We're just a bunch of people who really love food and the science of fermentation. Most of my employees are musicians or artists. This is our passion.” — Leah Park, Owner, Milkfarm

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Today, Milkfarm carries over 150 cheeses at any given time, rotating with the seasons and sourced with obsessive care. Every item on the shelves has been tasted and vetted by the team before it earns a spot. If you see only one apricot jam on the shelf, that's deliberate. The Milkfarm crew tried every option they could find and chose the best one, so customers can feel confident in whatever they pick up.

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A subscription waiting to happen

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Leah had always wanted to offer a cheese club. The idea made perfect sense for a shop built on curation and trust. Her regulars already relied on her team to guide them through the case, introduce them to something unfamiliar, and send them home with cheeses they never would have picked on their own. The expertise and the relationships were there, but the infrastructure was missing.

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Running a subscription meant handling e-commerce, managing signups, coordinating pickups and deliveries, and building a customer-facing experience that matched the warmth and quality of the shop itself. For a small team already focused on sourcing exceptional product, building sandwiches, and educating customers at the counter, the back-office logistics of a club felt like launching a second business. Leah had the vision and the palate, but not the bandwidth or the technical know-how to get it off the ground on her own.

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The back office she didn't have to build

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When Table22 approached Milkfarm about launching a cheese club, Leah jumped at it. Table22 handled the pieces she didn't have capacity for: the storefront, the signup interface, payment processing, and the logistics of managing pickups and deliveries. Leah and her team focused on what they do best, which is selecting extraordinary cheese and telling the stories behind it.

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The result is a monthly club that feels like a natural extension of the Milkfarm counter. Members receive a hand-selected assortment of cheeses along with detailed handouts covering producer notes, tasting guidance, and pairing ideas. The club offers a Cheese Club at $65 for three to five selections across cow, sheep, buffalo, and beyond, and a Cheese & Charcuterie Club at $95 that adds two charcuterie items. Members can also add on an accompaniment box with crackers and savory bites, or a beverage pairing that might be a bottle of wine, sake, cider, or makgeolli.

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“They helped us with all of the back-office e-commerce portion of it, as well as the interface for signing up and the logistics of how to handle pickups and deliveries. I would not have had the bandwidth to do that or the understanding.” — Leah Park, Owner, Milkfarm

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The operational lift on Leah's side fits neatly alongside existing workflows. The club runs on the same curatorial instincts that drive every decision at Milkfarm, and the handouts that accompany every box have become something members genuinely treasure. Some customers have asked for extra copies to keep in binders at home.

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Exploring themes and building encyclopedias

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The club has given Leah and her buying team a creative outlet that pushes the shop's curation in new directions. When February's pickup happened to fall on Ash Wednesday, they themed the entire month around ash and charcoal-rind cheeses. That kind of playful, seasonal storytelling is exactly what makes a great cheese club feel alive, and it keeps members excited about what's coming next.

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The most rewarding feedback has been watching members grow. The club puts cheeses into people's hands that they never would have chosen on their own, and might have walked past in the case. Then they come back into the shop with new favorites and a broader vocabulary. Leah describes the moment a club member returns and says, “I had this cheese last month and I really loved it,” as watching someone's cheese encyclopedia expand in real time.

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That ripple effect extends beyond the individual member. Customers who build confidence through the club start bringing friends into the shop, introducing them to the team, and becoming ambassadors for artisan cheese in their own circles. The club hasn't just added a revenue line. It has deepened the relationship between Milkfarm and the community it serves.

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“Once you're in the flow of it, it really allows you to think outside the box and do new and exciting things.” — Leah Park, Owner, Milkfarm

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After 12 years on Colorado Boulevard, Milkfarm is as rooted in Eagle Rock as a community favorite. Leah continues to expand the shop's offerings with new finds from small producers. With the club running smoothly and her team energized by the creative possibilities of monthly themes, her advice to any friend in the business considering a club is simple: “Totally do it.”

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Our platform, your passion. Welcome to the Club.