For a light, refreshing first course try this delectable goat milk kefir fruit soup. It’s delicious served for brunch with croissants.
Food Network Chef Ming Tsai visited our farm, and created for us this delicious arugula salad with warmed California Crottin.
from John Ash, Chef Consultant:
“I’ve always loved fondues but they can be a little rich. Here’s a version that cuts down on the fat but still provides the flavor. I love the goat cheeses from Redwood Hill Farm.”
This recipe was originally developed using Redwood Hill Farm Teleme, which we no longer make. Our aged cheddar is a great substitute…melting wonderfully in the bath of the tomatoes.