Leave a comment

Redwood Hill Farm Crottin bigger, softer – SFGate

Janet Fletcher looks at a larger format that hopes to get the cheese to market in better shape:

Terra

Photo: Craig Lee, Special To The Chronicle

“Pity that poor little goat cheese as it leaves the creamery and heads for a shop.

Under the producer’s care, the cheese is coddled and fussed over like a baby in a bassinet. Then it’s packed off in a jostling truck to a warehouse, where conditions are inevitably a little too hot or too cold, too damp or too dry. Finally, a retailer sends for it and, after another bumpy ride, our cheese is nestled in the shop’s coffin case, the open-topped, reach-in cooler, where it is buffeted by blasts of cold air.

Is it any wonder that many delicate bloomy-rind goat cheeses do not reach the consumer in great condition?

Last year, Sebastopol’s Redwood Hill Farm introduced a 5-ounce version of its 3-ounce Crottin, in hopes that the larger cheese could withstand these insults better.”

via Redwood Hill Farm Crottin bigger, softer – SFGate.

Advertisements

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

The Cheese Making Years

The Adventures of Anne Hastings in the World of Cheese

Cheese Doodles

An Illustrated Cheese & Other Tasty Morsels

Secondary Culture

cheesy adventures in the world of milk, cultures, and mold

Finger, Fork & Knife

I'm Kate and Finger, Fork and Knife is where I record the recipes that excite, nourish and inspire me. I focus on wholesome, high-nutrition, home-cooked food - recipes that satisfy and delight. Welcome!

The House Mouse

One girl's journey through the cheese world

Salutation Recipes

I'm trying to keep a log of all the things we cook which taste really lovely. You know what it's like: you tweak and tweak a recipe until it's barely recognisable and then wonder how you used to make it. And it will also save a lot of time and bits of paper when it comes to sharing those recipes with friends.

Saucy Pans

Food Reviews and Recipes around Bristol & Cardiff

eCharta

The blog

ICI & LA NATURE PICTURES

Walk and Bike in France. www.icietlanature.com

cookinandshootin

"It's so beautifully arranged on the the plate - you know someone's fingers have been all over it." - Julia Child

%d bloggers like this: