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Serving A Cheese Course
Cheese courses are once again becoming popular either as an appetizer with wine or as a dessert. To prepare a cheese course, select 3 to 5 different cheeses such as a fresh chevre (plain or flavored), a mold ripened cheese such as our Camellia or California Crottin and an aged cheese like Redwood Hill Farm Sharp or Smoked Cheddar.

To serve, arrange the selected cheese on a platter at least one hour before serving so that the cheeses can warm to room temperature for best flavor and provide a separate cheese knive with each selection. If you wish, serve ripe fruit or nuts along with the cheeses.
Wine and Cheese Pairing
 When you choose wine to go with cheese, suit the wine to the occasion, ambience, and mood. Cheeses generally make great partners with flashy young wines full of vigor and flavor. Earthy, robust flavors of aged goat cheese, makes the tannins of young red wines settle down, showing off the fruit flavors to greater advantage.

The following is a simple guideline for suggested pairings.
Crottin
Serve with Champagne, Sauvignon Blanc, or Pinot Grigio

Camellia
Serve with a Pinot Noir or Zinfandel

Bucheret
Serve with a Merlot or Pinot Noir

Fresh Chevre
Serve with a Rose, Pinot Grigio, or Champagne

Garlic Chive Chevre
Serve with a Sauvignon Blanc or Pinot Grigio

Three Peppercorn Chevre
Serve with a Pinot Noir or Zinfandel

Raw Milk Sharp Cheddar and Raw Milk Smoked Cheddar
Serve with a Cabernet or Zinfandel

Pasteurized and Raw Milk Aged Feta
Serve with Champagne, a Pinot Grigio, or Sauvignon Blanc

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