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Redwood Hill Farm Chèvre and Fruity Pebbles Featured in Perfect Bite from Winner of First West Coast Cheesemonger Invitational

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Redwood Hill Farm Chèvre and Fruity Pebbles Featured in Perfect Bite from Winner of First West Coast Cheesemonger Invitational REDWOOD HILL FARM CHÈVRE AND FRUITY PEBBLES FEATURED IN PERFECT BITE FROM WINNER OF FIRST WEST COAST CHEESEMONGER INVITATIONAL Cereal and (goat) milk never looked or tasted so good SAN FRANCISCO, Calif. (Jan. 31, 2014) – The “Perfect Bite” at the first West Coast Cheesemonger Invitational (CMI) at Public Works in San Francisco on January 19 was an unlikely, but delicious combination of flavors and texture that just worked. “The Perpetual Goatstopper” was the creation of Cheesemonger Perry Soulos of Arrowine and Cheese in Arlington, VA, who paired award-winning chèvre from Redwood Hill Farm with grapes, candied ginger and Burstin’ Berry Poppin’ Pebbles™ breakfast cereal to create his unique, eye-catchingly delicious perfect bite. Soulos was awarded $1,000, immeasurable glory and an all expenses paid trip to the Vermont Cheesemakers Festival this summer along with top two finalists Zach Berg of Bi-Rite Market in San Francisco and Nate McElroy of Bedford Cheese Shop in New York. “I really wanted to do something different and fun with my perfect bite,” said Soulos. “When we first received the list of cheeses to choose from, I went right for Redwood Hill Farms’ Traditional Plain Chèvre. I knew the product very well from my years behind the cheese counter and thought it would be the perfect choice for a California-inspired cheese bite. Its decadent and rich flavor and clean lemony tang make it very versatile in the kitchen.” Redwood Hill Farm Owner Jennifer Bice, said: “We were thrilled to be one of the hometown hosts of the first West Coast Cheesemonger Invitational. It was wonderful to see how Perry used our fresh chèvre in such a surprisingly delicious way.” Redwood Hill Farm’s cheeses were featured throughout the competition. Competing mongers enjoyed a vertical tasting of Camellia, Redwood Hill Farm’s Camembert–style cheese at various ages, from three days to eight weeks. It was also served as a delicious dessert course sandwich topped with berry preserves created by Michael Davidson, aka The Grilled Cheez Guy of Oakland, CA. Cheesemonger Max Frederick from The Cellar Cheese Shop in Costa Mesa, featured Redwood Hill’s Raw Milk Feta in his Greek-inspired spoon sweet. More than 30 of the best cheesemongers – the folks who sling cheese for a living – competed in an intense day-long series of cheese challenges. Participants from San Francisco, New York, Los Angeles, Seattle, Boulder, San Diego, Florida and even Toronto, Canada were put through a series of tests. From blind cheese tastings and a grueling written exam to sales-under-pressure and the perfect cheese cutting, the day- long event challenged the mongers’ skills, knowledge and creativity, as evidenced in their Perfect Bite. Following the private daytime competition was an evening party attended by 800 members of the cheese-loving public. Attendees were treated to “perfect bite” pairings created by each competing cheesemonger along with award-winning cheeses from CMI hosts: Bay Area cheese pioneers Redwood Hill Farm & Creamery and Cowgirl Creamery, international importer Columbia Cheese and East Coast luminary Vermont Creamery; four custom grilled cheese sandwiches created just for CMI by The Grilled Cheez Guy; plus fondue, raclette and thousands of pounds of cheese. As esteemed panel of judges, including San Francisco Chronicle Cheese Columnist Janet Fletcher, Cheese Connoisseur Magazine Publisher/Editorial Director Lee Smith and American Cheese Society Board Member and DiBruno Bros. Owner Emilio Mignucci, rated competing mongers based on portioning, presentation, taste, aesthetics, creativity and whether or not the pairing created the elusive third flavor of the blended components. According to Liz Thorpe, CMI Event Producer and Author of The Cheese Chronicles: A Journey Through the Making and Selling of Cheese in America, From Field to Farm to Table, “San Francisco really caught the ‘cheese for life’ spirit of what the Cheesemonger Invitational is all about: celebrating the passion and challenging the skills of this dedicated tribe of cheese lovers. We’re excited to bring CMI back to the city next year for more mongering competitions, world-class cheese tastings, late night dancing and more.” Adds Soulos: “It’s thrilling to be named the CMI 2014 champion of cheese after competing in the 2012 and 2011 events in New York City and feeling both times that I could have done better. This time I brought my A-game, spending countless nights reading and studying the craft as mental preparation, and several days designing my perfect bite. The hard work paid off." About Redwood Hill Farm & Creamery, Inc. – Sustainably Farmed & Family Owned Since 1968: Located among the picturesque redwoods of western Sonoma County, Calif., 60 miles north of San Francisco, Redwood Hill Farm & Creamery, Inc. is a different kind of dairy. A small, family farm, it has been producing delicious, award-winning goat milk dairy products since 1968. Excellence is a top priority and Redwood Hill Farm & Creamery takes pride in producing the best tasting, least processed goat milk yogurt, kefir, and artisan cheeses. Its products are free of sugar, artificial coloring or preservatives, or powdered milk. Dedicated to protecting the environment and green open spaces, Redwood Hill Farm & Creamery is a proud supporter of Ceres Community Project, Climate Protection Campaign, Sonoma Land Trust, Daily Acts and LandPaths. Visit RedwoodHill.com for more recipes and to learn more about the company’s wholesome products, award-winning goat herd and earth-friendly business practices, including the installation of a solar energy system at the farm and creamery ® ® where Redwood Hill Farm and Green Valley Organics Lactose Free products are made. About The Cheesemonger Invitational: New York City’s annual Cheesemonger Invitational (CMI), established in 2010, made its West Coast debut in San Francisco on Sunday, January 19, 2014. Dubbed “the Wrestlemania of Cheese,” “the biggest party in the Milky Whey” and “a competition like Iron Chef, Jeopardy, and Survivor all rolled into one,” CMI brings together the country’s best cheesemongers and cheesemakers with their cheese-adoring public. Doors opened at 5PM with “Perfect Bite” servings of cheese composed by every competing monger. For more information about the Cheesemonger Invitational visit: www.cheesemongerinvitational.com. .
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