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The art of cheesemaking

Filling and weighing tubs of Redwood Hill Farm's Chef's Chevre

Redwood Hill Farm & Creamery's Owner/Cheesemaker Jennifer Bice and team making our gold medal feta.

Our goat Camembert, Camellia

Multiple award winner, California Crottin.

Filling California Crottin cheese molds.

French-style soft ripeneed Bucheret.

Redwood Hill Farm artisan goat milk cheeses certified by the San Francisco Rabbinical Council.

Artisan Cheese
In national and international competitions, Cheesemaker Jennifer Bice's unique, delicious cheeses have consistently been honored with gold medals and first place awards. All Redwood Hill Farm cheeses are made from 100% fresh goat milk, are kosher certified, utilize non-bioengineered vegetable enzymes, natural sea salt, and French imported cheese cultures. They are handmade in small batches in the tradition of artisan farmstead cheesemaking. A staple for chefs and on the menus of some of the finest restaurants in the country, Redwood Hill Farm cheeses are indeed world-class. Serve and enjoy our superior quality, goat milk artisanal cheeses with confidence.

Fresh Chevre: Chevre is a fresh, light-textured, rindless goat cheese that is similar to cream cheese but softer and more fluffy with only 1/3 of the fat and calories. Mild and fresh, yet having a complex flavor, it is extremely versatile and can be used in both savory and sweet dishes. Try it in a roasted beet salad, over pasta, in a cheesecake, or simply spread on a bagel. A consistent winner at the American Cheese Society and California State Fair competitions, Chevre is available in Traditional, Garlic-Chive, and Three Peppercorn flavors.

Feta: Feta has a long history of production throughout the Balkan Peninsula, especially in Greece. Feta is traditionally made from a combination of sheep and goat milk, which is then cured in a saltwater brine. We make our feta with pure goat milk, gently cutting the curd and forming it into blocks by hand. It is then brined for 18 hours before being bagged for aging. We make both raw and pasteurized versions, which are available in pre-cut retail portions or as bulk pieces in brine. Our raw milk feta is a consistent award winner and was chosen for Slow Food International's "Raw Foods Ark of Taste".

Camellia: Named after one of our favorite does, Camellia is a luscious, goat milk Camembert-style cheese. It has a mild, buttery flavor and firm texture when young, becoming softer and more complex with age. The white, edible penicillum candidum rind ripens the cheese from the outside inwards, becoming fully ripe when the center is soft to the touch (like a ripe peach). This usually occurs after 6-8 weeks, though the cheese is delicious at any age. Wrap cut pieces in its storage-enhancing original wrap and store in a cool environment. It is overripe when the rind looks yellow or rust colored and smells ammoniated. Enjoy this multiple award winner at room temperature, paired with a sparkling wine, Sauvignon Blanc or Pinot Noir.

California Crottin:Our traditional French-style California Crottin has a wrinkly, geotrichum candidum rind, a fluffy texture and robust, earthy flavor. Twice it was voted "Best Farmstead Goat Cheese" at the prestigious American Cheese Society judging and chosen as the best Crottin, better than the French originals, in a recent Wall St. Journal tasting. Store this cheese in waxed paper, which will allow it to breathe as it continues aging. If kept whole and stored in a cool, dry environment, at about two months of age this cheese becomes grateable with a sharp and complex flavor. Superb for salads as well as an excellent cheese plate selection, this handmade delicacy should be served at room temperature. It pairs well with Pinot Grigio and Sauvignon Blanc wines.

Bucheret: Bucheret has a white, bloomy penicillum candidum rind and a dense, buttery interior. The cheese evolves from mild when young to tangy and slightly sharp as it ages. As the cheese ripens, it will soften under the rind, and the flavors will become more rich and complex. Wrap this cheese in waxed paper and store in a cool environment; an uncut cheese will last for about two months, or until the rind becomes brownish and smells ammoniated. Serve Bucheret on a cheese platter with seasonal fresh fruit, or try it for dessert drizzled with local honey.