CONTEST CLOSED: BARBICHE WINS
The Yet-Unamed Goat Cheese
Redwood Hill Farm has been busy crafting a new goat cheese, to be released as part of the Sebastopol dairy’s 45th anniversary. And they need your help naming it!
Think you’ve got a great idea? Here’s what you need to consider: It’s a new addition to their family of handmade, bloomy rind cheeses (think of Brie or Camembert). Similar to their award-winning ‘California Crottin’ and ‘Terra’ cheeses, there’s one major difference: Instead of the texture firming with age, it ripens soft and creamy. Descriptors: Robust, earthy, complex, long flavor profile.
Leave your suggestions for the new name in the comments below. I’ll choose my favorite for submission to the Redwood Hill, and that BiteClubber will win their choice of the “Cheeseboard” or “Traditional Favorites” from the Redwood Hill Dairy catalog of deliciousness. I can’t promise you’ll win the ultimate cheese-naming contest, but here’s to trying!
Star Grazing
Creamy GoatREC
o a o
b r m
u t p
s h l
t y e
x
“Ginica” (prounouced gin-ee’-sa) I too, have been described as earthy.
Creamy Capra Queso
Creamy Cabro Queso
Caprice
Java seems appropriate with descriptors like; robust, earthy, complex, long flavor profile
“Barbiche” which is French for goatee.
“Bleating Heart”
This cheese sounds delicious! Two thoughts:
“Maturus” (from Latin =timely, ripe)
OR
“Romeo” thinking seducer!
Two thoughts:
“Maturus” (from Latin =timely, ripe)
OR
“Romeo”
“Spirited”