Cheddar, Redwood Hill Goat

Since 1968, when her parents founded their goat dairy farm in Sonoma County, California Jennifer Bice has been intimately involved in raising goats, milking goats, and making Certified Humane goat cheese. Located in warm and verdant Sebastopol, Jennifer's Redwood Hill herds of Nubian, Alpine, Saanen, and LaMancha goats clamber around green pastures when the weather is fine but are kept snugly inside when the winds and rains buck up.

Using milk from Jennifer's own herd, along with milk from neighboring goat dairies, this pasteurized goat milk savory cheddar is aged for five to six months. It possesses a complex flavor, sweet and mild, with a firm, smooth texture. Jennifer suggests pairing it with pears, apples or just eating it as is. But her personal favorite is to mix it with polenta. It is a great table cheese and wonderful in recipes.

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