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.
After spending 10 years working and studying in Europe, New York and the San Francisco Bay Area, Laura Chenel returned home to Sonoma County, undecided about her life’s direction. She was eager to return to the land so that she could be self-sufficient. As she was particularly concerned about eating and cooking healthy, natural foods, and having always been intrigued by goats, she decided to buy her first goats. As the herd continued to grow, Laura became attached to them. As the quantity of milk increased, she felt responsible for the milk and wanted to transform it into something that would pay tribute to its makers; therefore, she found herself drawn to cheese-making and began crafting her own farmstead goat cheese using techniques she learned in France.
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