Laura Chenel’s first attempt to make cheese and yogurt was not satisfactory, as her knowledge of goat milk cheesemaking was limited. In 1979, she decided to travel to France in hopes of discovering the secret of making tasty goat cheese. While living with four French farmstead families, she learned the right cheesemaking methods. Back home, she combined her knowledge gleaned in France with her creativity to achieve her own cheesemaking style. Soon she was producing and selling her first little cheeses.