This is a delicious, rich soup; a meal in itself on a cold winter day. Adjust the cream/vegetable stock ratio to your liking to equal 7 cups of liquid.
Sonoma County food columnist and cookbook author Michele Anna Jordan has created this beautiful savory tart recipe using our goat cheeses. Aged cheddar melds with the herbs, peppers and onion in a custardy filling inside a tart shell made with our Chevre. Use a 9″ tart pan with removeable bottom for an impressive presentation!
Enjoy the bold Mediterranean flavors in this classic quiche, which uses both our goat milk cheddar and yogurt in the custard.
Simple to make, creamy & delcious Gelato! Enjoy one of our favorite recipes for summer developed with Redwood Hill Farm plain goat yogurt from one of our favorite Sonoma County chef’s, Duske Estes, Zazu Restaurant.
Fresh fava beans, apples and goat cheddar fill buttery layers of filo dough pastry in this impressive fresh Spring tart.