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August 13, 2010 - There is still time to enjoy some events at SF CHEFS 2010, a food and wine event celebrating the unique flavor, diversity and bounty of Northern California. For more information, visit http://www.sfchefsfoodwine.com/default.aspx Enjoy! August 2, 2010 - We wanted to share this wonderful article with you about various artisan cheeses of Sonoma County: http://www.winemag.com/Wine-Enthusiast-Magazine/June-2010/Artisan-Cheeses-of-Sonoma/ Enjoy! July 30, 2010 - Come see our own Jacquelyn Buchanan in action at The Gravenstein Apple Fair's Chef's Tent on Sunday, August 15, 2010 from 1:00 - 1:30pm. For more information, visit http://gravensteinapplefair.com/gaf_events.html#chef THE WINE CHEESE AND BREAD FAIRE July 28 2010 - Enjoy the tastes of local wine, cheese and bread at The Old Sugar Mill in Clarksburg, CA. For more information, see http://www.oldsugarmill.com/pages/cheese.html July 28, 2010 - Enjoy this recipe from another local foodie cooking with Laura Chenel's Chevre: http://julietmae.com/blog/?p=608 FUNDRAISER FOR HEIFER INTERNATIONAL July 23, 2010 - We wanted to share information with you about a fundraiser for Heifer International at Mazda Raceway at Laguna Seca that occurred earlier this month. Laura Chenel's Chevre was happy to contribute.
CHEF JACQUELYN ON VIEW FROM THE BAY July 1, 2010 - Our own Chef Jacquelyn appears on View From the Bay demonstrating how to make Frozen Lemon Chevre Cookies: http://abclocal.go.com/kgo/story?section=view_from_the_bay/food_wine&id=7532184
Sonoma, CA, June 23, 2010 -- While July is traditionally known as National Ice Cream Month, here is a recipe using chevre, or fresh goat cheese, for an easy and delicious frozen summer treat. These Frozen Lemon Chevre Cookies could not be simpler, so the recipe is a great project for children as well as busy home cooks. A mix of fresh chevre and lemon curd is slathered onto Belgian waffle cookies, then sandwiched with another cookie and layered in a plastic container. Freeze, then cut the sandwiches in bite-sized halves just before serving. “Chevre has the creamy texture and mouth feel of ice cream, and here in the U.S. we are now seeing it used as an ingredient in frozen desserts,” says Jacquelyn Buchanan, director of culinary development for Laura Chenel’s Chevre. “Once you experience its tangy, refreshing flavor you will become a fan; what’s more, goat’s milk is nutritious and easily digestible for milk-sensitive individuals.” Located in Sonoma, California, Laura Chenel’s Chevre upholds a long tradition of artisan cheesemaking. The company uses only the fresh milk from family-raised goats in California and Nevada, an example of its commitment to local farming and cheese craftsmanship with a distinctive regional terroir. It is available in better supermarkets nationwide; for more recipe ideas, visit www.laurachenel.com. (You can see the recipe here: http://www.laurachenel.com/chefs_tips_desserts.html)
Enjoy this video segment where a Bay Area top chef demonstrates cooking with LCC. http://abclocal.go.com/kgo/story?section=view_from_the_bay/food_wine&id=7499490
June 2, 2010 - Please come join us at the following upcoming events: Tasting - The Pasta Shop - Rockridge, CA - 11 June - 4-7pm Tasting - The Pasta Shop - Berkeley, CA - 12 June - 12-3pm Reception - Studio Barndiva - Healdsburg, CA - 13 June - 3-5:30pm Art of the Rind, Photography by Wil Edwards Tasting - Village Cheese House - Palo Alto, CA - 19 June - 12 - 3pm June 1, 2010 - Please join us at the IDDBA in Houston, TX June 6-8, 2010. Booth #4055. More information is available at www.iddba.org Also join us at the Summer Fancy Food Show in New York, NY June 27-29, 2010. More information is available at www.specialtyfood.com/fancy-food-show May 12, 2010 - Please join us at the Seattle Cheese Festival May 15-16, 2010 in Seattle, WA. More information is available at www.seattlecheesefestival.com BARN DANCE AND CHEESEMAKER MIXER
Date: Friday, March 26 Time: 6:30 – 9:30 pm Location: <http://www.greenstringfarm.com/contactus.html> free round-trip shuttle coach service from the Sheraton to the event, starting at 6:15 p.m. and ending at 9:30 p.m. Dinner Menu: Ticket: $55 per person
February 5, 2010 - Please join us at California's Artisan Cheese Festival March 26-29, 2010 in Petaluma, CA. More information is available at artisancheesefestival.com
Media Contact: Lynne Devereux 925-872-6691
The Cheese Junkie: Laura Chenel Plant Tour
October 15, 2009 - We wanted to share with you a great blog from the owner of The Cheese House in Palo Alto, California. Sarah, by her own admission, is a confirmed cheese “junkie”. Read the blog post at www.thecheesejunkie.com Media Contact: Lynne Devereux 925-872-6691
Laura Chenel’s Chèvre Launches Blossom for Fall Unique New Line of Fresh Cheese Set for September Debut
Sonoma, Calif., September 15, 2009 – A new product line from California cheesemaker Laura Chenel’s Chèvre is being launched into national distribution this month. The new Blossom line features fresh goat cheese surrounding a heart of sweet and savory flavor. Blossom flavor blends include Sun-dried Tomato, Fig & Olive and Basil & Olive Oil. Each 3.5-ounce cheese medallion with its colorful center is clearly visible in an elegant package for retail and deli display, priced at $4.99-5.99. “We created Blossom for everyday occasions,” says Marie Lesoudier, general manager of Laura Chenel’s Chèvre. “Blossom highlights our fresh, rich-tasting Sonoma County goat’s milk cheese creating a beautiful synergy with local flavors from the Wine Country.” The new product line was introduced at the Summer Fancy Food Show in New York City and is ready for distribution across the U.S. Located in Sonoma, California, Laura Chenel’s Chèvre upholds a long tradition of European style artisan cheesemaking. The company uses only the fresh milk from family-raised goats in California and Nevada, an example of its commitment to local farming and craftsmanship of fine goat’s milk cheese which reflects the distinctive regional terroir. For sales information please contact Fromartharie, Inc., 908.647.6485. Media Contact: Lynne Devereux 925-872-6691
Laura Chenel’s Chèvre Announces New Sonoma Valley Facility New Creamery Will Allow Company to Expand Product Line
Sonoma, Calif., March 2, 2009 – After 16 successful years in its historic creamery, Laura Chenel’s Chèvre is raising the bar, announcing plans to build a new Sonoma Valley creamery. The new facility, scheduled to begin operation by early 2011, will allow the company to add a number of new artisan goat’s milk cheeses to the existing Laura Chenel line. Launched in the late 1970s and one of California’s leading producers of fine goat’s milk cheese, Laura Chenel’s Chèvre has been making fresh chèvre and a small amount of aged cheese in the original Stornetta Dairy in the Sonoma Valley since 1993. In 2006, the pioneering artisan cheese company was purchased by the family-owned French artisan company, Laiteries H. Triballat. “We will continue the Laura Chenel tradition of great California chèvre by creating new cheeses for the evolving American palate,” said Marie Lesoudier, general manager of the company. “Along with our award-winning line of fresh cheeses, we want to build the right environment for developing new products and this new plant will give us room to innovate and be creative,” she explained. The company will continue to use goat’s milk exclusively from its 15 California and western Nevada producers, with whom Triballat has established strong, long-term relationships for ethical and sustainable practices, in conjunction with the new cheesemaking facility. “We are invested in this community and totally committed to the quality and innovation in artisan foods for which Sonoma County is renowned,” stated Lesoudier. “Our long-term employees will be able to develop new products using their classic French cheesemaking skills and contemporary equipment.” Hugues Triballat, chief executive officer of Laiteries H. Tribillat, explained his company’s strategy: “We were thrilled when founder Laura Chenel found us the right fit as a buyer for her company. Just as French, Spanish and German winemakers look to Northern California for an important presence in their industry, we are able to offer our dedicated approach to artisan cheesemaking as an American artisan producer,” he said. For more than 50 years the Triballat company of France has specialized in artisan cheesemaking by supporting the production of authentic goat’s and cow’s milk cheeses, many with the French government’s revered designation for regional foods and wines, appellation d’origine controlée (AOC). Located in Sonoma, California, Laura Chenel’s Chèvre upholds a long tradition of European style artisan cheesemaking. The company uses only the fresh milk from family-raised goats in California and Nevada, an example of its commitment to local farming and craftsmanship of fine goat’s milk cheese which reflects the distinctive regional terroir.
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