There are as many ways to make goat cheese as there are goat cheese producers in the world. The principles of cheesemaking remain the same but the expertise or savoir faire of the cheesemaker determines the quality, style and flavor of the final product. The careful selection of culture and rennet gives the first personality to your cheese.

So, our workers in the creamery have determined the milk to be of Laura Chenel’s Chevre quality and now we are ready to start making cheese. After the pasteurization is completed, carefully selected culture and rennet are added. During a peaceful but active night, the milk, culture, time and temperature have worked their magic and we are now ready to drain and gather cheese.

Once carefully removed from the draining fabrics, the cheese is molded into the shapes and flavored as desired to create the signature Laura Chenel’s chevre cheeses. From the goat farms to the cheese plate, only two days have passed. This cheese is so fresh!