Archive for January, 2014
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.
Mark Your Calendars
Our annual Spring Farm Tour dates have been set…we hope you’ll join us on the farm in beautiful Sonoma County this spring. Come out to visit us during apple blossom time and spend a day with the goats and learning where your favorite goat milk yogurt, kefir, and cheese come from. We’ll have cheese and cooking demos, opportunity to milk a goat or just hang-out with the baby kids, a straw bale climbing pyramid for the kids, live music and more!
When: Saturday and Sunday, May 10 & 11 plus Saturday and Sunday, June 7 & 8
Where: Redwood Hill Farm & Creamery, 5480 Thomas Road, Sebastopol, CA 95472
Time: 11:00 am — 3:00 pm
Mark your calendars today so you don’t forget, and be sure to check back here before you head out…though it is unlikely (especially this year) but we will cancel for rain.
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!