Feta, Goat

Since 1968, when her parents founded their goat dairy farm in Sonoma County, California, Jennifer Bice has been intimately involved in raising and milking goats, and making artisan cheese from the farm's Certified Humane milk. At her solar-powered Redwood Hill Farm, located in warm and verdant Sebastopol, Jennifer keeps a herd of 350 award-winning Nubian, Alpine, Saanen and LaMancha dairy goats. In addition to their own milk, Redwood Hill uses milk from a group of family farms to make their collection of cheeses at a solar-powered creamery located about three miles from their home farm.

Traditionally, feta is made from a combination of sheep and goat milk. However, Redwood Hill's unique feta, which is a Mediterranean-style, is made solely with pasteurized goat milk and a small amount of sea salt. The curds are gently cut, formed by hand into blocks and brined for 18 hours for a delicate texture and clean, milky flavor.

Farm / Company: Redwood Hill Farm

Cheesemaker: Jennifer Bice

Proprietor: Jennifer Bice


City, State: Sebastopol, CA

Region: West

Country: USA

Milk Type: Goat

Milk Treatment: Pasteurized

Rennet: Vegetarian

Rind: None

Texture: Firm

Aging: 60 days

Size(s): 3-pound tub or retail pack