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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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