The winter “eating” holidays are all about sharing with family and friends. Entertaining, a house full of party guests or perhaps simply a few intimate friends. Perhaps enjoying a few extra days at home with family and friends, or garnering “oohs and aahs” when you bring a platter of your favorites to a holiday potluck.
Whether you’re serving cheese as an appetizer or as part of your dessert course, have fun by using Redwood Hill Farm’s unique, delicious artisan cheeses and along with a few simple suggestions we’ve discovered over our more than 25+ years of crafting goat milk cheeses in the farmstead tradition.
Redwood Hill Farm & Creamery owner Jennifer Bice has made many trips to France to study goat cheese making techniques. Her experiences resulted in the development of our beautiful French-style goat cheeses right here in Northern California.
The Cameo, California Crottin, and Bucheret artisan goat cheese pictured are all handmade with
imported French cheese cultures, and paired with classic French accompaniments. Bon appétit!
Redwood Hill Farm Plain Goat Yogurt was chosen as 2014 FOODIE AWARD WINNER runner-up by Vegetarian Times Magazine editors and readers.
We are proud to share the exciting news that Redwood Hill Farm Plain Yogurt was selected as a runner-up of VEGETARIAN TIMES (VT) Magazine’s 6th Annual Foodie Awards, which were announced in the October 2014 issue now available on newsstands. VT editors nominated 100 of their favorite products in 25 categories, covering all sorts of eating situations from breakfast, lunch and dinner to snacks and treats.
Readers were asked to vote for their favorite products at vegetariantimes.com, where nearly 5,000 votes were cast. Redwood Hill Farm Plain Goat Yogurt was a runner-up in the “plain yogurt” breakfast category.
Catch the cool, tropical breeze with this special frozen yogurt parfait made with Redwood Hill Farm Apricot Mango Goat Yogurt, topped with tropical fruits and nuts.
Nutrition Information Per Serving:
Calories 290, Fat Cal. 110, Total Fat 13g (20% DV), Sat Fat 7g (35% DV), Trans Fat 0g, Cholest. 18mg (6% DV), Sodium 120mg (5% DV), Total Carb. 35g (12% DV), Fiber 3g, Sugars 17g, Protein 6g, Vitamin A 7%, Vitamin C 113%, Calcium 14%, Iron 10%.
Percent Daily Values are based on a 2,000 calorie diet.
Jennifer will be honored at the 42nd Annual Ag-BBQ
We’re so happy to share that the Santa Rosa Chamber of Commerce recently announced Redwood Hill Farm owner and CEO Jennifer Bice will receive the Leadership in Agriculture award at this year’s Agri-Business BBQ on July 29th! The 42nd Annual Agri-Business BBQ honoring the diverse and pivotal role of the agriculture community in shaping the quality of life here in Sonoma County, will take place at Shone Farm, Santa Rosa Junior College’s 365-acre outdoor learning laboratory. Select HERE for more details on the awards event in July.
In 1978, Jennifer Lynn Bice assumed ownership of Redwood Hill Farm & Creamery, Inc., the family farm and Grade A goat dairy the Bice family started in Sonoma County in 1968, and never looked back. Along with her late husband, Steven Schack, Jennifer expanded the business to produce a greater variety of goat milk products, and diversified the dairy goat-breeding program.
Today Redwood Hill Farm is owned and operated by Jennifer, along with five of her siblings that worked to establish Redwood Hill Farm in the 1960’s. In addition, more than 50 dedicated employees now run the day-to-day operations at the Certified Humane® farm and state-of-the-art organic creamery in Sebastopol. Promoting the benefits of goat milk products and developing a genetics program of excellence for the Redwood Hill Farm herd remain her top priorities, and this commitment has positioned Redwood Hill Farm at the forefront of the dairy goat industry.
Created for Redwood Hill Farm by Sabrina Modelle, The Tomato Tart
(TheTomatoTart.com, @thetomatotart.com, facebook.com/sabrinamodelle.thetomatotart)
I just love this simple yet elegant flavor pairing of Rosemary Honey and creamy, Redwood Hill Farm Plain Goat Yogurt created for us by the Tomato Tart, I think you will too.
The recipe calls for 24 oz. of Redwood Hill Farm Goat Yogurt but as Redwood Hill Fans know, our tubs of yogurt are in the one quart size. Reserve the additional 8 oz. of yogurt for another recipe.
Very easy and satisfying…enjoy!
Created for Redwood Hill Farm by Deb Smith, Smith Bites (smithbites.com)
Here’s a recipe for roasting rhubarb and using as a flavor add-in with Redwood Hill Farm Plain Goat Yogurt. I was excited to get this recipe as I’ve been growing fresh rhubarb in my Sonoma County garden for a couple of years now…and love using it in recipes! We hope you love it too. In addition, you can view Deb’s video for this recipe, SELECT HERE.
Enjoy! ~ Sharon
What’s your flavor?
We asked a number of our favorite bloggers what they love to pair with Redwood Hill Farm Goat Milk Yogurt. Enjoy this inspired recipe, created for Redwood Hill Farm by Dorothy Reinhold, Shockingly Delicious
Earthy, sweet-tart flavor makes a surprising breakfast, elegant lunch or snack that strays far from the usual over-sweetened yogurt path.
Enjoy this new “summer grilling” recipe from one of our favorite bloggers, Cookin’ Canuck Dara Michalski. I’m looking forward to trying the chipotle lime yogurt sauce on grilled veges as well!
Find Cookin’ Canuck at the blog and also connect on Twitter, Facebook, Pinterest and Google+
When we discovered Joy the Baker and these Feta & Sour Cream Scones from her website, I simply could not resist testing this recipe and sharing. I brought these little gems into the office this morning, warm out of the oven all buttery and flaky—yum! Needless to say they were gone in a flash! This is a great recipe. I used our sister-brand Green Valley Organics Lactose Free Sour Cream and fresh chives from my garden.