The cheesemaking team filling molds at our creamery.
Adding rennet to make Redwood Hill's award-winning goat Camembert Camellia.
Filling the 3.5#  tubs of our "Chef's Chevre".
Redwood Hill's Santa Monica Farmer's Market vendors, David and Maggie Schack.
A LaMancha doe on the farm reaching for some "California sunshine"!
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Cheese
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Frequently
Asked Questions
Q:
I've heard that goat milk and goat milk products are
better for you, why?
A:
Goat milk has smaller fat particles which make it easier
to digest. Often goat milk is referred to as naturally homogenized
since hardly any cream rises to the top.
Q:
I'm allergic to cow milk products, can I use products made
from goat milk?
A:
Most people that are allergic to cow milk products or who
are lactose intolerant can use goat milk products. The lactose
or protein in the milk is what usually causes the allergic
reaction or intolerance. Goat milk has both lactose and
protein but it is of a different make up that doesn't bother
most people.
Q:
Why is goat milk often recommended for babies or people
with digestive problems?
A:
Goat milk is recommended for babies because of its easy
digestability and non-allergenic properties. Goat milks
natural buffering qualities make it beneficial for babies
or people with ulcers or other stomach problems.
Q:
Do you make low or non fat goat milk products?
A:
No, we at Redwood Hill Farm believe in consuming products
in their most natural form with the least amount of processing.
Goat milk is already lower in fat and cholesterol. Low and
not fat products are not commonly available from goat milk
producers because the equipment to separate the milk is
expensive and most goat milk producers are smaller family
farms.
Q:
Why are goat milk products more expensive to buy?
A:
There are several reasons that goat milk products are more
expensive. 1, goat dairies get no government price supports
or subsidies so that they must charge the actual cost of
production. 2, milking goats is more labor intensive than
milking cows since it takes 10 goats to give the milk of
one cow. 3, most goat dairies are family farms not having
the economy of scale of very large, corporate farms. |
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Frequently
asked questions about goat milk cheese
Q:
Are Redwood Hill Farm goat milk cheeses made from
only goat milk?
A:
Yes, Redwood Hill Farm cheeses are made with 100% grade
A goat milk.
Q:
What is rennet and do Redwood Hill Farm cheeses contain
rennet?
A:
Rennet is an enzyme used to coagulate milk in cheesemaking.
Originally this enzyme was extracted from the stomachs of
baby calves and preserved and used in cheesemaking. This
enzyme can also be made from fermenting vegetable enzymes.
One of the most popular rennets today is bioengineered rennet.
Redwood Hill Farm cheeses use a vegetable enzyme which is
sometimes described as "rennetless" and is kosher.
Q:
What other ingredients do Redwood Hill Farm cheeses
contain?
A:
Redwood Hill Farm cheeses also contain natural sea salt
and imported cheese cultures from France. In addition, the
chevre flavors contain peppercorn ground fresh for each
batch or chives or organic garlic. The mold ripened cheeses
contain imported cheese molds from France.
Q:
What are "mold ripened" cheeses?
A:
Mold ripened" cheeses are those that have special cheese
molds added to the milk during cheesemaking to ripen and
produce a cheese of a particular flavor. The Camellia is
a camembert/brie style cheese and the snow-white mold covering
the cheese ripens it from the outside to produce a soft
creamy cheese. The California Crottin is a small cheese
covered with an edible golden mold rind which gives the
cheese a robust and earthy flavor.
Q:
Are Redwood Hill Farm cheeses made from raw or pasteurized
milk?
A:
Both. By law, any cheese made in the US of raw milk must
be aged 60 days or more. So, the fresh and younger cheeses
such as Chevre, Teleme, Camellia, and California Crottin
are made with pasteurized milk. The Cheddar and Smoked Cheddar
are made with raw milk. Redwood Hill Farm Feta comes in
both a raw and pasteurized version.
Q:
How long are the raw milk cheeses aged?
A:
The Cheddar is aged over one year to give it a delicious
and complex flavor that goes especially well with red wines.
The raw milk Feta is aged 6 months or more to give it an
interesting and tangy flavor with less of the strong salt
flavor common with Feta.
Q:
Since I've had Feta, have I tasted goat cheese before?
A:
Many people think they have eaten goat cheese because they've
eaten Feta and originally, Feta was made from either goat
or sheep milk. In this country Feta is made primarily from
cow milk. If any cheese is made from goat milk it will say
so on the label.
Q:
I've seen "goat cheese" in many shapes such as logs
or disks, which do I use in recipes that call for goat cheese?
A:"Chevre"
is a soft, french-style goat cheese and is the cheese that
many refer to simply as "goat cheese". Chevre can come in
discs or logs and our Redwood Hill Farm Chevre comes in
user friendly tubs with resealable lids. All versions of
Chevre can be used in recipes calling for "soft goat cheese".
Chevre is similar in spreadability to cow cream cheese with
only 1/3 the fat and calories and can be substituted for
cream cheese in recipes. |
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