Archive for January, 2014
How about Redwood Hill Farm Chèvre and Poppin’ Berry Fruity Pebbles!™
The “Perfect Bite” at the first West Coast Cheesemonger Invitational (CMI) held January 19 at Public Works in San Francisco, was an unlikely, but delicious combination of flavors and texture that just worked. “The Perpetual Goatstopper” was the creation of Cheesemonger Perry Soulos of Arrowine and Cheese in Arlington, VA, who paired award-winning chévre from Redwood Hill Farm with grapes, candied ginger and Poppin’ Berry Pebbles™ breakfast cereal to create his unique, eye-catchingly delicious perfect bite. Soulos went on to win the entire competition and was awarded $1,000, immeasurable glory and an all expenses paid trip to the Vermont Cheesemakers Festival this summer along with top two finalists in Zach Berg of Bi-Rite Market in San Francisco and Nate McElroy of Bedford Cheese Shop New York.
The “Perfect Bite” winner at the first West Coast Cheesemonger Invitational (CMI) at Public Works in San Francisco on January 19 was an unlikely, but delicious combination of flavors and texture that just worked. “The Perpetual Goatstopper” was the creation of Cheesemonger Perry Soulos of Arrowine and Cheese in Arlington, VA, who paired our award-winning plain chèvre with grapes, candied ginger and Burstin’ Berry Poppin’ Pebbles™ breakfast cereal to create his unique, eye-catchingly delicious perfect bite.
“I really wanted to do something different and fun with my perfect bite,” said Soulos. “When we first received the list of cheeses to choose from, I went right for Redwood Hill Farms’ Traditional Plain Chèvre. I knew the product very well from my years behind the cheese counter and thought it would be the perfect choice for a California-inspired cheese bite. Its decadent and rich flavor and clean lemony tang make it very versatile in the kitchen.
Goat cheese and goat milk confections create a visually dazzling presentation!
Many sweets pair remarkably well with our creamy goat cheese. Use your imagination and choose your own favorite cookies or breads for accompaniments, or choose from our suggestions. Beautiful fruit and fresh-cut flowers add a dramatic flair to your dessert course.
Bring your cheeses out at least one hour before serving to allow them to come to room temperature and plan on about 30 minutes for preparing this course. This will serve 8-10 as shown except for the Chevre Dessert, you’ll need to make more and/or use smaller individual containers
Use our design as a guide and have fun creating this very unique dessert and delicious dessert tray!
Redwood Hill Farm Plain Chèvre Dessert is sweetened, whipped fresh chèvre, piped into dessert parfaits, and topped with shaved dark chocolate and lemon zest. (Select here for recipe)
Dipping Cookies Sweet currant “Twigs” are divine for dipping (Lovesticks.com) or provide simple tea cookies for pairing.
Goat Milk Fudge We used two goat milk fudges: Bittersweet Chocolate, and Bittersweet Chocolate with Marshmallows and Walnuts both from KiddingAroundWithChocolate.com.
Bottom Tier, clockwise from 1:00 oclock:
Redwood Hill Farm Plain Chèvre is spooned into a bowl and drizzled with Goat Milk Caramel Sauce from KiddingAroundWithChocolate.com and paired with candied pecans for dipping.
Redwood Hill Farm Bucheret This cheese, with its white bloomy rind, has a dense and buttery, flavorful interior. We love pairing it with pure, raw, Sonoma County honeycomb.
Redwood Hill Farm Aged Cheddar is smooth textured, with a sweet, complex lavor from the aging process. It is delicious with sliced membrillo (quince paste).
Redwood Hill Farm Camellia Our luscious, Camembert-style goat milk cheese is drizzled with Organic Raspberry Spread. We love the Raspberry Spread at SweetCreekFoods.com.
Fresh Artisan Bread In the center, we mounded cubes of fresh, sweet, artisan bread with nuts and raisins.
And voila, a delicious and beautiful presentation for your party, family or friends! Planning this cheese dessert course for your next get-together? We’d love to get your comments.
Cheese columnist Janet Fletcher includes Cameo as one of 10 exceptional California cheeses
There are just a few exceptional magazines for cheese lovers, and that short list includes one of our favorites, Cheese Connoisseur. What a happy surprise last week to open the fall issue and read that Bay Area cheese columnist and expert, Janet Fletcher, included Redwood Hill’s Camembert-style Cameo in one of the magazines feature this month: “San Francisco: The Ultimate 1-Day Cheese Tour”. For those of us who live in or near San Francisco, we already know that San Francisco is a cheese-lovers and food lovers fantasy land and that multiple award-winning Cameo is a dream come true!