SAN FRANCISCO, Calif. – Attendees at the Winter Fancy Food Show are invited to taste the artisan cheeses mongers are mad for at Redwood Hill Farm’s Booth #5023 where they can meet Owner Jennifer Bice to chat about cheese and her award-winning cultured dairy lines: Redwood Hill Farm goat cheeses, yogurts and kefir and Green Valley Organics Lactose Free yogurts, kefir and delicious crème fraiche-style sour cream.
Redwood Hill Farm, located less than an hour from San Francisco, will also be among the array of fine cheeses featured in a series of events that will test the knowledge and skills of the area’s best cheesemongers at the first West Coast Cheesemonger Invitational in San Francisco. The event, which takes place on January 19, coincides with the first day of the three-day Winter Fancy Food Show, also in San Francisco. Inspired cheese presentations and pairings from the local cheesemaker will be on display and available for tasting throughout the show. Redwood Hill’s knowledgeable experts will be on hand to talk to attendees wanting to learn more about how and where the cheeses are made.
“With this being the first West Coast Cheesemonger Invitational, we thought it would be fun to get creative with several cheese boards that showcase our different styles of fresh, French and traditional goat cheeses,” said Bice. “We’ve paired them with local ingredients to show off some of our favorite flavor combinations and inspire folks at Fancy Food show to discover new ways to enjoy their favorite Redwood Hill Farm cheeses.”
Redwood Hill Farm has created three stunning cheese plates to showcase its cheeses and other locally-produced accompaniments.
California French: Jennifer has made many trips to France to study cheesemaking techniques. Her experiences resulted in the development of Redwood Hill’s beautiful French-style goat cheeses: Cameo, California Crottin, and Bucheret. All of these soft-rind cheeses are made with imported French cheese cultures and paired with classic French accompaniments, including French baguette, mustard, charcuterie, cornichons, nuts, artfully garnished with fresh herbs.
Mad for Mediterranean: Inspired by the healthful Mediterranean diet, this plate embodies the earthy flavors of the warm Mediterranean climate. Raw Milk Feta, Aged Cheddar and Fresh Plain Chèvre, three of Redwood Hill’s most versatile cheeses, are paired with olives, Medjool dates and Marcona almonds, and garnished with olive branches and rosemary sprigs.
Save the Best for Last: For a delightful dessert, goat cheese and goat milk confections create a visually dazzling and delicious presentation. Many sweets pair remarkably well creamy goat cheeses, as do dipping cookies or breads for accompaniments. Beautiful fruit and fresh-cut flowers add a dramatic flair to the dessert course.
About Redwood Hill Farm & Creamery, Inc. – Sustainably Farmed & Family Owned Since 1968
Located among the picturesque redwoods of western Sonoma County, Calif., 60 miles north of San Francisco, Redwood Hill Farm & Creamery, Inc. is a different kind of dairy. A small, family farm, it has been producing delicious, award-winning goat milk dairy products since 1968. Excellence is a top priority and Redwood Hill Farm & Creamery takes pride in producing the best tasting, least processed goat milk yogurt, kefir, and artisan cheeses. Its products are free of sugar, artificial coloring or preservatives, or powdered milk. Dedicated to protecting the environment and green open spaces, Redwood Hill Farm & Creamery is a proud supporter of Ceres Community Project, Climate Protection Campaign, Sonoma Land Trust, Daily Acts and LandPaths. Visit RedwoodHill.com for more recipes and to learn more about the company’s wholesome products, award-winning goat herd and earth-friendly business practices, including the installation of a solar energy system at the farm and creamery where Redwood Hill Farm® and Green Valley Organics® Lactose Free products are made.
About The Cheesemonger Invitational
New York City’s annual Cheesemonger Invitational (CMI), established in 2010, makes its West Coast debut in San Francisco on Sunday, January 19, 2014. Dubbed “the Wrestlemania of Cheese,” “the biggest party in the Milky Whey” and “a competition like Iron Chef, Jeopardy, and Survivor all rolled into one,” CMI brings together the country’s best cheesemongers and cheesemakers with their cheese-adoring public. $60 tickets are available for the public party and event finals. Doors open at 5PM with “Perfect Bite” servings of cheese composed by every competing monger. For more information about the Cheesemonger Invitational visit: www.cheesemongerinvitational.com.
Source: Redwood Hill Farm & Creamery, Inc.