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Recipe: Persimmon and Chèvre Tart

Written by Redwood Hill on . Posted in Recipes

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A Redwood Hill Farm favorite!

This recipe has been a favorite for as long as we can remember. There is an amazing persimmon tree on the farm, each year it gifts us such an abundance of fruit AND the fall color is spectacular (it’s fall and I must get a picture soon and post it here). This tart has it all, great contrast of tart and sweet, the creamy chèvre just shines and it’s beautiful to look at before slicing for your family or guests.

Baking with the seasonal harvest is such a great way to celebrate…please let us know how YOU like this recipe!

Recipe: Smoked Goat Cheddar and Mushroom Fondue

Written by Redwood Hill on . Posted in Recipes

Sondra Bernstein’s first restaurant, the Girl and the Fig, is an institution and from the beginning of her culinary career in Sonoma County, Sondra’s been an enthusiastic fan of Redwood Hill Farm artisan goat cheese. Over the years she’s developed a number of recipes showcasing our goat milk cheese and has included Redwood Hill Farm in her cookbooks. Enjoy her easy and fabulous fondue recipe using our Smoked Goat or Aged Goat Cheddar.