Goat Chévre - Liwa- Tomales Creamery (preorder item)
$17.25 8 oz
(must be ordered one week in advance) Looks are deceiving; this fresh chèvre is pretty and simple on the eyes, but surprisingly complex in flavor. On the palate and on the nose, we’re reminded of sour cream and Greek yogurt. Bright notes of citrus are smoothed by musky-goaty flavors in the background.
Fluffy enough to be both spreadable and dunkable, Liwa is versatile. In summer, dollop spoonfuls atop summer early girl tomatoes with basil and olive oil. In winter, slather it onto a baked potato. In the culture office we’ve even tried sprinkling it with Japanese seaweed-and-spice blend furikake, which is surprisingly delicious; instead of fading, the cheese’s initial creamy tang gets a meaty boost from the seaweed and a lingering toastiness from the sesame seeds, tapering into a long, buttery finish.
Liwa is a farmer’s cheese that the Tomales Farmstead Creamery team describes as “three day fresh”—and how fresh it is: fluffy and snow-white, melting in the mouth with a yogurty tang.
Like all of the Marin County-based creamery’s cheeses its name, which translates to “water,” is based on the language of the coastal region’s original inhabitants: the Miwok tribe. “From everything we’ve come to learn about this tribe we know they took excellent care of the land,” says co-owner Tamara Hicks. “Since we have so many school age tours, we wanted to educate people about those who lived on this land and had such great respect for it—and teach some of the few words that are still known.”
Make this item recurring?
About the Farmer
We are a Marin County dairy, organic farm and creamery. Just twenty minutes west of Petaluma, the town of Tomales is a unique coastal community nestled above Marshall and the Tomales Bay estuary and is the gateway to Dillon Beach and Bodega Bay.
The long awaited creamery, Tomales Farmstead Creamery, which is based on the farm, began producing artisanal goat and sheep cheeses in April, 2013. Many people are unaware that 65% of milk consumption world-wide is from goat's milk. Our goat's milk, like any good goat’s milk, has a delicious and slightly sweet taste. The goats are milked twice a day and produce a gallon of milk each day, which translates into one pound of cheese. We are proud to declare that we can identify every one of our 200 goats by name. Our goats are comprised of Saanens, Alpines, La Manchas, Oberhaslis, Tobbenbergs and Nubians.
Toluma Farms has over 100 East Friesian sheep. Sheep have been raised for milk for thousands of years and were in fact milked before cows. The world's commercial dairy sheep industry is concentrated in Europe. The dairy goat and sheep industry is still in its infancy in the United States. We are doing are part to move the industry forward and provide an amazing product for the San Francisco Bay Area.
Toluma Farms is committed to educating kids and adults who might not have an opportunity to see where their food comes from. On the first Sunday of each month, from 1:00pm - 3:00, we offer tours of our farm and creamery. We also offer private tours and host an array of events.. . .