Laura Chenel’s Chèvre is
honored to receive two first
place awards for distinguished
cheesemaking from the American Cheese
Society 2011 competition.

Taking the top prizes are the classic
Laura Chenel’s Chèvre Fresh Log and
100% olive oil-marinated Cabecou.
Both winning cheeses, made in our
Sonoma creamery, competed against
the best Canadian and US cheeses
in their class.

Aged, nutty-flavored, densely textured buttons, marinated with herbs in California extra virgin olive oil.

This cheese has it all. It is creamy, yet firm enough to be easy to handle. It is packed with herbs and top quality olive oil. Roast Roma tomatoes in a slow oven with some of the oil from the cheese drizzled over them until they begin to brown and concentrate. Add the cabecou and bake until it begins to brown and melt – Scoop up with warm grilled bread. Yum!!

Pair: A crisp, light bodied California Pinot Grigio with pepper or arugula notes would be a perfect complement!