Located in Northern California’s Sonoma County, Redwood Hill Farm & Creamery is both a goat dairy and a creamery, producing specialty dairy products owned and operated by Jennifer Lynn Bice along with fifty-five dedicated employees. Redwood Hill Farm & Creamery was started by Jennifer’s parents in 1968 while she and her brothers and sisters were raising dairy goats in 4-H. Jennifer and her late husband, Steven Schack took over in 1978. In addition to a passionate interest in raising and milking dairy goats, Jennifer also continues to develop and maintain an excellent genetics program. The herd has won many National Champions and Top Ten milking awards and produces seed stock for breeders across the US, Canada, and Mexico. Redwood Hill Farm was the first goat dairy in the US to be Certified Humane®, which is considered to be the gold standard in third-party certification for humane animal treatment. Redwood Hill Farm & Creamery is committed to sustainability. They have recently installed solar energy systems, which offset 100% of the projected energy needs of the creamery and the farm. Redwood Hill Farm & Creamery’s primary focus is on making natural artisanal cheeses, yogurts, kefir, and other specialty dairy products. Milk for production is sourced from their own dairy along with a number of other carefully selected local goat dairies. The milk is produced from Alpine, Nubian, La Mancha and Saanen dairy goats.
Bucheret illustrates how goat milk cheese changes as it matures. As a young cheese, it has tangy and bright flavors with a white, chalky paste. As it begins to mature, it develops a buttery flavor and a viscous texture just under the rind while maintaining a dense inner paste. When fully mature, Bucheret tastes like roasted nuts and mushrooms and the paste has a smooth texture.
Pairing suggestions include Dry Rose, Sparkling Wine, Sauvignon Blanc, or Pinot Noir.