Product details
After goat cheese is made, large slices are placed on racks for 5-7 days and then hand-packed with thyme and rosemary marinade. The herbs and oil slowly infuse flavor into the cheese. Great baked, spread or drizzled on bread or veggies and crumbled on salad. And make sure to keep the marinade for your dressing. Not certified organic.
About the producer
In 1979, Laura Chenel began crafting her own farmstead goat cheese in northern California. Using techniques she learned in France and milk from her own goats, Laura opened American consumers’ eyes to fresh goat cheese through her commitment to care, quality, and community. The Laura Chenel business continues to carry the torch, including with a state of the art creamery that was the first creamery in the U.S. awarded LEED Gold certification. Their commitment to sustainable practices includes solar energy and water recycling and conservation, reducing consumption by 65% since 2011. They source high quality milk from family farms, making visits to the farms and crafting long-term agreements with the milk producers. From 2009 to 2019 the company won 42 awards for their cheeses.
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