NEW! Fire Roasted Chili Chevre -- creamy with a kick!

A flavorful addition to the already popular line of Redwood Hill fresh chevres, Fire Roasted Chili combines roasted green chili and jalapeños with creamy chevre for the perfect balance. Serve with blue corn tortilla chips for a delicious presentation.

Redwood Hill Farm & Creamery chevre is a classic French-style, lightly textured and rindless goat cheese that is similar to cream cheese but softer and more fluffy. Mild and fresh, yet having a complex flavor, it is versatile and can be used in both savory and sweet dishes. A consistent award winner, Redwood Hill Farm Chevre is packed in user-friendly resealable tubs.

Redwood Hill Chevres –
Fire Roasted Chili Chevre
Garlic & Chive
Three Peppercorn
Traditional Plain

All of the natural and delicious Redwood Hill Farm goat milk cheeses are made from 100% fresh, grade A goat milk, non-bioengineered vegetable rennet, natural sea salt, imported cheese cultures and are kosher certified. They are handmade at their Sebastopol, California creamery in the tradition of artisanal, farmstead cheeses.

Redwood Hill is sustainably farmed and has been family owned since 1968.

 
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Redwood Hill Farm

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Contact: Sharon Bice
Email us
Phone: 707-823-8250, ext. 102
Fax: 707-823-6976
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Visit by appointment: 707-823-8250, ext. 102
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  Redwood Hill Farm

Jennifer Bice grew up around goats as the oldest of 10 children (one is tempted to say “kids”). When she was 10 years old, her parents moved to Sebastopol and Jennifer enthusiastically joined 4-H. She and her siblings raised goats and hand-milked them every morning before school. In 1968 her parents built a Grade A dairy and began selling raw goat milk.

Jennifer and her husband Steven took over the Bices’ dairy in 1978, and about ten years later they began making yogurt and then goat cheeses. “At the early demos, if you said ‘goat cheese,’ people would almost start gagging,” Jennifer recalls with amusement. “Now a lot of people already love it and most others are interested in trying it.”

The farm is still a family business; though Steven passed away in 1999, Jennifer’s sister Sharon Bice and brothers Scott and David Bice are involved. Several employees that work with the goats live on the farm and have become part of the family too.

The goats at Redwood Hill Farm are pedigreed breeding stock. A genealogical record is kept for each goat, noting prizes won at shows and their milk production. “Good breeding shows in the flavor,” Jennifer explains. All their lovingly raised goats have names. In fact, one of their mold-ripened cheeses is named Camellia after a favorite goat. And it’s still very much hands-on for Jennifer. When her two managers went to a dairy goat conference, she oversaw the birth of about 30 goats in one week. “We’re still pretty small, so I know how to do everybody’s job.”

Redwood Hill Farm cheeses are handcrafted in the tradition of artisan cheesemaking. All of the cheeses have won a long list of awards from the LA County Fair, the American Dairy Goat Producers Association and the American Cheese Society, which recognized Redwood Hill with its “Best Farmstead Cheese” award in 2000 and 2002. In 2003, Redwood Hill's raw goat milk Feta had the distinction of being chosen by the Slow Foods International for their Raw Foods Arc of Taste and was showcased at their conference in Bra, Italy. In 2007 Redwood Hill’s California Crottin was honored with a Best In Show at the American Dairy Goat Associations national cheese competition. The goats themselves are prizewinners. The herd has produced national champions in four breeds.

Redwood Hill Farm has expanded into a larger production space near Sebastopol so that they can make more cheese and yogurt to meet the demand. Redwood Hill’s newest natural goat milk product is Kefir, a delicious cultured probiotic drink similar to a drinkable yogurt. Jennifer also plans to develop new cheeses, including more aged varieties. The goats, however, still get to range free in their idyllic setting with the neat and trim red barns in the rolling hills of Western Sonoma County.

Respect for tradition and a love of what they do is evident in the atmosphere. “We believe in keeping our products as unprocessed as possible,” Jennifer says. “We don’t standardize or homogenize our milk – it’s used just the way it comes from the goats.”

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