Meeting the Redwood Hill farm and goats

Four score (and a really long time ago) I went to visit the Redwood Hill Farm dairy and creamery.  I’m obsessed with their goat’s milk and lactose free dairy products, and they were nice enough to reach out to me to see if I was interested in taking a tour of the place.  Ummm, yes please!!

 

They were so thoughtful, in every aspect…arranging for me to meet the owner Jennifer….giving P a stuffed animal goat…touring the dairy…meeting the goats…and sending me home with mega samples! 

Not just of cheese either!  They grow TONS on their land and said I could have my way with the orchard.  Helloooooo apples.

But I’m getting ahead of myself.

So Kyle and I drove to Sebastopol for the day because why not?!  We live in Nor Cal where we are spoiled with access to everything delicious at our fingertips…organic and local…it’s really awesome being surrounded by farms.

We got to sample some goat’s milk kefir – plain and acai berry – and then take a tour to learn all about how it’s made and packaged.

As someone new to cheese (because I’m lactose intolerant and have been [cow] dairy free for the past decade) I really didn’t know anything about the cheese making process.

 

Jennifer totally broke it down for me and it was so cool!  Even though the cheeses, yogurts, and kefir are made on a huge scale, it’s actually pretty small in the grand scheme of things.  I mean considering they ship their goat’s milk cheeses all across the nation…their facility is still small with a family feel. 

  

I am still in awe of the fact that I discovered such a fantastic product that my GI tract tolerates and they turned out to be made by such a wonderful company.  I love when great people do great things and I’m pretty much planning on eating all of their cheeses and yogurts forever.  I highly highly recommend you find their stuff and try it.  You will not be disappointed.

 

YUM!! 

Full disclosure: I can’t remember all the technical names of everything that was explained to me (there was a LOT), but I loved seeing the huge vats that they used to let cheese ferment before separating the curds and whey.  I had no idea whey was toxic, but apparently it’s super acidic and has to be disposed of in a special way. 

 

And then we got to see the cool little molds for the different kinds of cheese…followed by a variety of cheeses incubating in their own little rooms (mold!  weird!!).  They all have different setting for the moisture and whatnot.  And they even had a few experimental cheeses they were working on.

There was also a warm room where the yogurt is kept immediately after it’s sealed…to, you know, turn into yogurt. 

Afterwards we drove over to the farm where the goats were.  Jennifer’s brother David is in charge of them (it’s seriously a family business…they all have some roll in the company).

 

We got to meet the newest member – born that morning!  P bonded with the kid.  Apparently they wait to name them until later when they determine the personality a bit. 

The older goats were just as eager to meet pacman as he was to meet them. 

I got to see where they milk them, and lemme tell you, the pumping memories came flooding back.  It was far from the massive operation I pictured though.  There weren’t very many stalls actually.  And even though there are over 300 goats, only about 1/3 of them get milked (there are a bunch of retired and young ones who don’t). 

After saying bye to the goats, Kyle and I set up a little picnic spread on the orchard.  It was a beautiful day and we were happy to enjoy it.

Before we headed home I nursed P once more and then went to collect some apples.

The fruits of my labor.

 

I made a pie, personal cobblers, 3 batches of applesauce, and a strata with them!

My little guy likes apples a lot.

 

And goats.  Just like his mama.

Thanks so so much to Redwood Hill Farms for letting me come visit and meet everyone.  I can’t emphasize enough how awesome this family is.  I’m so glad Jennifer kept her parents’ farm going, but even more appreciative that she dedicated the goat’s and cow’s milk to making products for those with lactose intolerance.  It’s hard enough to find GI friendly products…so having fancy and tasty artisanal cheeses that don’t upset my gut!?!  A dream.  And then there’s the goat’s milk kefir – which is like the best of both worlds for my body.  Good stuff I tell ya.