Begun in 1968 as a grade A goat dairy, Jennifer Bice’s Redwood Hill Farm and Creamery has long been an industry leader in promoting the benefits of goat’s milk products, all the while developing a nationally recognized herd of champion goats that continues to win awards to this day. Read more here.
Begun in 1968 as a grade A goat dairy, Jennifer Bice’s Redwood Hill Farm and Creamery has long been an industry leader in promoting the benefits of goat’s milk products, all the while developing a nationally recognized herd of champion goats that continues to win awards to this day. 40-plus years and going strong, Redwood Hill uses organic feeds whenever possible, and the dairy goats are fed a mixture of alfalfa, bean hay and grains that is free of antibiotics, preservatives and chemical additives. The grain is not genetically modified, and no hormones are used for milk production. Redwood Hill was the first Certified Humane Goat Dairy in the U.S., and they have recently expanded their product offerings to include 100% organic products, under the Green Valley Organics brand.
Raw Milk Feta is made with pure goat milk, formed into blocks by hand, and brined for 18 hours before aging. It is an assertive, goaty, creamy and simply outstanding example of hand-crafted feta. It consistently wins awards, and is a lush, flavorful option in any recipe calling for feta.
Bucheret is a deep creamy puck of cheese with a bloomy rind and dense, buttery interior. Fresh and mild when young, the cheese will develop a pleasant sharpness as it ages, and the paste will soften and liquefy directly under the rind.
Camellia is named after one of does on the farm, and is made in the Camembert style. Each 5 ounce round is enveloped in a soft bloomy rind that will ripen the cheese from the outside in, reaching full soft-ripened complexity after 6-8 weeks. The cheese is smooth, creamy and firm when young, perfect for cheese platters and courses, and slicing over fresh baguettes with ham and arugula.
Cameo is an 8 ounce semi-soft Camembert-inspired bloomy rind cheese delicately covered with a variety of fresh herbs, and was awarded “Best in Show” at the 2011 California State Fair Cheese Competition. Like Camellia, Cameo’s mild buttery flavor ages beautifully with a complex herbal infused flavor and a Camembert’s classic ultra creamy interior.
California Crottin has its roots in classic French cheese making tradition. Fluffy soft goat cheese is covered in a wrinkly geotrichum candidum rind, imparting plenty of earthy goat flavor in the timeless crottin shape. Enjoy this cheese young or old, and after 2 months of aging, a whole piece will be firm enough to grate, imparting a delightfully sharp, full flavor to pastas, sauces and gratins.
Goat Milk Yogurt is made in the European style, with a layer of cream that rests gently on the top of each cup. All natural, and made with fresh, Grade A goat’s milk, the yogurt has a delicate, creamy texture and mild, unique flavor. Flavored cups are available in Vanilla, Apricot-Mango, Strawberry, Blueberry, Wildflower Honey and Plain.
Fresh Chevre is a fresh, rindless goat cheese that is akin to cream cheese in spreadability, albeit somewhat lighter and fluffier in consistency. Fresh Chevre will also feature more complexity than a cream cheese – a gentle, lemony tanginess with a soft finish. Toss with fresh, warm pasta with plenty of cracked black pepper, fold into cheesecake batters, spread over grilled bread with honey and fruit.
Thick, rich and silky, with a dairy sweetness and soft tang, Green Valley Organics Crème Fraiche will perform beautifully in any preparation, from tossing with fresh herbs and pasta, to folding into sauces, to whipping for desserts. Even better, it will not break at high temperatures, and is 100% lactose free.