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. Made in the style of a traditional French Crottin, Redwood Hill's California Crottin is a 3 oz. nugget of goat cheese with a wrinkled rind, created by the colonization of its Geotricum mold. When young, the texture is dense, but fluffy with robust, earthy flavors.
If kept whole and stored in a cool, dry environment, the Crottin will mature for about two months. At this stage, the texture becomes much drier and firmer and the flavors intensify and become more complex.
California Crottin pairs well with Dry Rose, Pinot Grigio and Sauvignon Blanc wines.