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Redwood Hill Creamery Tour with owner Jennifer Bice

We have been searching for someone to speak with the club about affinage (cheese aging), and also we have been hoping for a chance at a backstage tour of a creamery---lucky us, we've got a chance for both! Jennifer Bice, owner of Redwood Hill Farm & Creamery, has taken an interest and will host a tour for us at the creamery on Thursday, June 23, 6:30 PM. This is a special after-work opportunity just for club members. Due to space and practical tour considerations, we will be limiting the RSVP list to PAID MEMBERS and will be capping it at 30 people. First come first served on the RSVP list and limiting to 1 guest.

Along with the creamery tour, we will spend some time discussing home cheese caves and cheese aging for a comparison with our commercial lesson. Please bring along food and drink to share...particularly your homemade cheese!

Cheers!

Jennifer has provided us with the following parking instructions:

"It is probably best to mention that it is in the old apple processingcenter on the corner of Occidental and Hwy 116 as some people are looking for a small creamery and farm and it doesn't occur to them that we are in this facility. Also, have them drive in, go straight back, and park anywhere near the stainless steel silos with the Redwood Hill Farm logo. Since it is after hours, we will use the doors behind the silos rather than being directed to the office which will not be open."

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  • A former member
    A former member

    This was my second tour of Redwood Hill Creamery and I appreciated seeing the improvements they have done to the aging areas and the make areas. Very brilliant move to add the recirculating water for cooling. Wish I had a small version of this in my wine/beer/cheese shed! Thank you so much for your hospitality, we all enjoyed ourselves and loved your the new cheese - Gravenstein Gold/ delicious even young. I learned a few tips for making my camembert as well.

    June 25, 2011

  • linda c.

    This tour was very informative. I enjoyed Jennifer's background of how she got interested in goats & their milk/products. Thanks to Tom for suggesting Jennifer share with us Gravestine Gold! This is a sure winner:) I also enjoyed all of the other fresh & aged cheeses.
    As always, the food & wine were yummy.

    June 24, 2011

  • Cathy D

    The tour was fascinating, the creamery awesome, their cheeses delicious. Jennifer was wonderful; she answered dozens of questions, shared her favorite books, and even let us taste an experimental cheese in the making. I can't say enough good stuff about the evening. It would have been perfect had we been able to make cheese and if it hadn't been so hot in our meeting area!

    June 24, 2011

  • A former member
    A former member

    I learned a lot.

    June 24, 2011

  • A former member
    A former member

    This was a very rare experience, and my first time touring a commercial creamery in-depth. Jennifer Bice was an exceptionally gracious and informative host! A million thanks to her!! She even shared an experimental cheese from their new aging room---Gravenstein Gold. It was two months old and washed with B. Linens and Gravenstein apple cider. Awesome treat. And also thanks to all who brought delicious snacks and wines to share. Great event!

    June 24, 2011

  • A former member
    A former member

    Jennifer Bice is incredible - so nice, so generous, so knowledgeable, and clearly a very talented cheese maker and business woman. Another wonderful adventure into the world of cheese!! Thanks so much, Beverage People!!

    June 24, 2011

  • A former member
    A former member

    Jennifer is a gracious lady. Redwood Hill Creamery is the cleanest facility I have ever seen. It's obvious that years of love and devotion have gone into this amazing company.

    June 24, 2011

  • A former member
    A former member

    I plan to bring some wine and snacks of some sort...

    June 22, 2011

  • Tom B.

    I was thinking to bring some beer to share after the tour... is that OK? Wanted to check in case there was some policy prohibiting it...

    June 22, 2011

  • A former member
    A former member

    What's the current status on Jennifer Bice coming to talk about cheese aging?

    May 5, 2011

  • A former member
    A former member

    Redwood Hill uses wood shelves in their aging room...and I think it's pine. but I don't know for sure. I think also that Pt. Reyes Blue uses wooden 'shelves' for their blue cheese. I think Redwood Hill is fairly friendly if you looked them up, they might tell you more. Oak is probably a popular choice, too bad wine barrels aren't flat you could use wine flavored boards.....

    February 25, 2011

  • A former member
    A former member

    UC Davis extension just published a paper on Artisan cheesemaking in Marin and Sonoma. It has an overview of some of the major cheesemakers and a map of the location of the area cheesemakers. Here's the link
    http://cemarin.ucdavis.edu/files/73480.pdf
    or google uc davis extension artisan cheesemaking

    February 23, 2011

  • A former member
    A former member

    Hi Gabe, I'm interested in bloomy rind cheeses (high fat cow and goat milk), use of rind washes and herb coatings for these type of cheese. I'm aging my first batch. I'm doing it in open cooler in a shed, as I live in the the redwoods and have good humidity and temperature (I add blocks of ice to cool). I'm interested in learning about aging on different woods. I'd like to learn old/european techniques that can't be used commercially in the US.

    February 23, 2011

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