Location: Sonoma County, CA
A herd of 400 Jersey cows provides the milk for Spring Hill's growing line of farmstead cheeses. Smaller than Holsteins (the archetypal black-and-white cow) which produce a greater quantity yield, the milk of Jersey cows contains a higher butter fat, resulting in an incomparable rich, creamy flavor. Because of its low quantity yield, the Jersey is no longer common in most commercial dairy operations. Larry Peter began his dairy in 1987, and started producing Spring Hill Jersey Cheese in 1998. The homestead, artisan cheese produced by Spring Hill is made entirely from the milk of pasture-grazed Jersey cows. The difference in taste is staggering.
Over the last two years, Spring Hill has developed a broad line of cheeses, including, Quark, Sour Cream and a range of Cheddars and Jacks, which are offered (in addition to their traditional forms) in a variety of natural herb and spice flavors including garlic, pepper and sage. Spring Hill's White Cheddar and its Sage Cheddar each won an award at the 2000 American Cheese Society Competition. Spring Hill also produces a number of fresh, specialty cheeses, including Fresh Curd, a vital ingredient in the production of homemade Mozzarella, Dry Jack, rich in flavor and aged for a harder texture, as well as Old World Portuguese, a salt-and-Virgin-Olive-Oil-rubbed brine cheese.
This Thursday, MCM will be back on Bartlett Street! We think you shouldn’t have to wait until April to get all the delicious food, local wares, and family fun that we have to offer. Starting on January 17th, 2013, we’ll be on Bartlett every Thursday 4pm til 8pm. Here’s a sneak peek of what we’ll have in store for you: Produce from Blue House Farm, Twin Girls Farm, and K&J Farms Freshly caught & smoked fish from Coastside Farms Local … →
As a self-described cheese fiend, I’m always looking for fun new ways to incorporate cheese into just about every minute of my day. While many of us may think of cheese mainly as a savory snack, pairing a subtly salty cheese with a basket of vine-ripened berries is actually one of my favorite things about summer. Both of MCM’s cheese vendors–Achadinha Cheese Company and Spring Hill Cheese–offer cheeses that pair deliciously with what’s in season right now, like blueberries from Rainbow … →
Last night I made a quick stop by Yerena Farms and I grabbed a hearty helping of Squash Blossoms. Squash Blossoms are large, yellow, edible flowers responsible for producing squash. However, this particular group of blossoms had a different destiny. Many MCM patrons might not know how to cook these tasty little morsels, so here’s the simple recipe I used for making delicious stuffed squash blossoms. Follow these instructions and you’ll be cooking like a gourmet chef in no time!
Raul Vasquez is a cheese-maker from Toluca, Mexico. In Toluca, Raul’s family made queso fresco out of the leftover milk from the cows in his grandfather’s ranch. When he moved to the United States, Raul started working for Spring Hill Cheese and has had a chance to help make the cheese at all levels of production from cutting, packaging and hand labeling to separating the curds. Prepared with toothpicks, Raul has the most samples out of any vendor in the … →