Warm Caramelized Leek Pasta Salad with Bacon and Original Medallion Goat Cheese

Warm Caramelized Leek Pasta Salad with Bacon and Original Medallion Goat Cheese

By Faith Gorskywww.AnEdibleMosaic.com

Yields 4 servings
Prep Time: 10 minutes

Cook Time: 20 minutes


  • 8 oz (225 g) penne pasta, cooked to al dente according to the package directions
  • 4 slices bacon (add 2 tablespoons avocado oil if using turkey bacon), chopped
  • 2 leeks, white and light green parts only, thinly sliced and rinsed well
  • 1 cup (100 g) button mushrooms, quartered
  • 2 small or 1 medium red bell pepper, thinly sliced
  • 2 large cloves garlic, minced
  • 3/4 cup (180 ml) dry white wine
  • 1/4 teaspoon each salt and black pepper
  • 1 (3.5 oz) Laura Chenel’s Original Premium Goat Cheese Medallion, crumbled
  • Fresh parsley, for garnish (optional)


  1. Add the bacon to a large skillet over medium-high heat and cook until crisp, about 5 minutes, stirring occasionally. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain any excess oil, leaving the drippings in the pan.
  2. Add the leeks and mushrooms to the pan the bacon was cooked in and cook over medium-high heat until the vegetables are softened and just starting to turn golden brown in spots, about 5 to 7 minutes, stirring occasionally.
  3. Stir in the bell pepper and garlic and cook over medium-high 1 minute, stirring constantly.
  4. Add the wine, salt, black pepper, and al dente pasta. Turn the heat up to high and cook, stirring constantly, until the liquid is evaporated, about 2 minutes.
  5. Transfer the pasta salad to a serving dish and top with the crumbled goat cheese, crisped bacon, and fresh parsley.

Serve warm.


Tostones with goat cheese and fig rum spread

Tostones with Chef's Chèvre and fig rum spread

Yields 4 servings
Prep Time: 5 minutes
Cook Time: 10-20 minutes

Laura Chenel Chef's Chèvre


  • 2 green or slightly yellow plantains
  • 1 tub of Laura Chenel's Chef's Chèvre
  • 150g dried figs
  • 1.5oz aged rum
  • 3oz water
  • 1/2tsp cinnamon
  • 100g cane sugar
  • pinch of salt
  • enough olive oil to fill pan 1/2"
  • cold salt water


  1. In a food processor, combine dried figs, rum, water, cinnamon, and sugar until smooth - salt to taste.
  2. In a nonstick skillet, fill 1/2" with olive oil and set over medium heat. To prepare plantains, slice on a sharp bias so plantains are about 1" thick. Fry until plantains start turning golden brown. Remove from oil and let drain on paper towels. transfer to cold salt water bath for at least 1 minute then remove and let dry on paper towel. Put once fried plantains back into oil and smash with spatula until less than 1/2" thick. Fry until edges are browned.
  3. Serve immediately on a plate with Laura Chenel's Chef's Chèvre and the fig rum spread. 
Tostones with Laura Chenel's Chef's Chèvre and fig rum spread

Tostones with Laura Chenel's Chef's Chèvre and fig rum spread


Pesto Puff Pastry Tart with Garlic & Chive goat cheese, Arugula, Watermelon, and Strawberry-Balsamic Drizzle

Pesto puff pastry tart with Garlic & Chives goat cheese, arugula, watermelon and strawberry-balsamic drizzle

By Faith Gorsky, www.AnEdibleMosaic.com

Yields 9 to 12 servings
Prep Time: 10 minutes
Cook Time: 25 minutes


  • 1/2 (17.3 oz/490 g) box frozen puff pastry (you will only need 1 sheet of puff pastry), thawed
  • 3 tablespoons pesto (homemade or store-bought)
  • 4 oz (115 g) Laura Chenel’s Garlic & Chives Goat Cheese Log, crumbled
  • 1 1/2 tablespoons good-quality balsamic vinegar
  • 1 1/2 tablespoons strawberry jam
  • 1 pinch black pepper
  • 2 cups fresh arugula
  • 1/2 cup thinly sliced fresh seedless watermelon


  1. Thaw the puff pastry according to the package directions; preheat the oven to 375F.
  2. Unfold the pastry out onto a large baking sheet lined with parchment paper or a silpat liner. Spread the pesto onto the pastry, leaving about a 1/4-inch rim all the way round. Dot the crumbled goat cheese on top. Use a sharp paring knife to poke a few holes in the pastry.
  3. Bake the pastry until golden brown, about 20 to 25 minutes, and then cool the pastry to room temperature.
  4. While the pastry bakes, make the strawberry-balsamic drizzle. Combine the jam and vinegar in a small saucepan; bring to a boil and then cook 1 minute, stirring constantly. Cool to room temperature (it will thicken more as it cools).
  5. To serve, top the cooled tart with the arugula and watermelon, and drizzle on the strawberry-balsamic sauce.

Zucchini and Cabecou stacks with Fresh Mint, Pine Nuts, and Crispy Prosciutto

Zucchini and Cabecou stacks with Fresh Mint, Pine Nuts and crispy prosciutto

By Faith Gorsky, www.AnEdibleMosaic.com

Yields 6 stacks/6 appetizer-sized servings
Prep Time: 8 minutes
Cook Time: 12 minutes


- 2 medium-large zucchinis, sliced into 1/2-inch thick rounds (see Note)
- 2 tablespoons extra-virgin olive oil, divided (see Note)
- 3 slices prosciutto, diced
- 12 rounds Laura Chenel's Marinated Cabecou Goat Cheese in Herbs
- 4 tablespoons sweet green peas (see Note)
- 2 tablespoons pine nuts, toasted until light golden in a dry skillet
- 2 stalks fresh mint leaves (stems discarded)


  1. Toss the zucchini with 1 1/2 tablespoons oil, and cook it until tender, but not mushy on the grill or under the broiler (about 8 minutes under the broiler, flipping once halfway through). Cool to room temperature.
  2. Add the remaining 1/2 tablespoon oil to a medium skillet over medium-high heat. Once hot, add the prosciutto and cook until crisp, about 2 to 3 minutes, stirring frequently. Transfer to a paper towel-lined plate to drain any excess oil.
  3. To assemble the stacks, place a zucchini round on a plate; top with a goat cheese round, another zucchini round, another goat cheese round, and then a zucchini round on top (so you get 3 layers of zucchini and 2 layers of goat cheese).
  4. Sprinkle the prosciutto, peas, pine nuts, and mint on top of the stack and around the plate. Serve at room temperature.


Zucchini: Look for zucchini about 2 inches in diameter; you’ll need 18 zucchini rounds for this recipe so you may have a few extra slices of zucchini that you can use for something else.

Extra-Virgin Olive Oil: I reserved the oil from the goat cheese and used that for this recipe.

Green Peas: You can use frozen or fresh peas. For frozen, thaw the peas under warm running water and drain well. For fresh, blanch the peas for 90 seconds, plunge into ice water, and drain well.

As a fun twist on this recipe, you could try eggplant instead of zucchini and use Laura Chenel's Spicy Cabecou Goat Cheese instead of the Cabecou in herbs. I would be tempted to serve that as a simple summer supper for two.

Pimento & Garlic log summer flatbread

Pimento & Garlic log summer flatbread

Sweet and spicy notes from pimento peppers make an excellent companion to the fresh tang of the garlic and goat cheese. Choose any combination of ripe tomatoes and garden-fresh veggies to top this flatbread, and serve with a crisp Sauvignon Blanc or fruity Rosé for a delicious and easy-to-make summer pairing.


  • ½ Laura Chenel's Pimento & Garlic Log
  • ½ package fresh pizza dough or pre-made flatbread
  • 2 tablespoons extra virgin olive oil, separated
  • Fresh vegetables of your choice for topping
  • Salt and pepper, to taste


  1. Preheat grill pan or barbecue to high heat. Roll out pizza dough to desired shape. Sprinkle with 1 tablespoon olive oil and salt and pepper. Grill for 5-7 minutes or until dough is light golden brown and cooked through.
  2. While dough is still warm, spread Pimento & Garlic Log on flatbread. Top with fresh vegetables and herbs, such as heirloom tomatoes, scallions, red and green peppers, basil, and micro-greens.
  3. Drizzle with remaining olive oil, and serve warm.

Making a Cheese Plate

Plating Tips
Always serve cheese at room temperature.  Remove hard cheeses from the refrigerator an hour or two before serving to let the flavors develop. Soft cheeses or small portions need less time.  A Cheese dome, overturned bowl or light cloth is very useful to prevent the cheeses from drying out while they come to room temperature. When cutting full wheels or large wedges, try to keep the shape of the cheese intact. Cut wheels first in half, then into triangles. Use a selection of attractive boards, marble, slate, platters or individual cheese plates.For a buffet, provide a separate knife for each cheese ­ spreaders for soft cheeses, sturdy blades for hard cheeses. Make sure any plate decorations or leaves are clean and dry.

Easy Cheese Course Accompaniments
Breads & Crackers:  French baguette, sweet Italian, rustic artisan loaf; olive, raisin or walnut breads are especially good with blue cheeses. Fruit:  Figs, apples, grapes, pears, peaches or melons when in season. Dates, quince paste, dried apricots or other dried fruit work well in winter.  Chutney and other relishes are frequently used ­ especially with English style cheddars.

Figs and got cheese make natural cheese-plate partners because goat cheeses like to be paired with slightly sweet, fruity flavors; we love to cut a fresh fig in half and place 1 tsp. of goat cheese (like Laura Chenel's Chabis) over each half.

Goat cheese Fondue with Laura Chenel’s Herbs Chabis

Goat cheese fondue with Laura Chenel's Herbs Chabis

Serves 2-4


  • 2 Laura Chenel’s Herbs Chabis
  • 1 clove garlic, minced or pressed
  • ⅓ cup dry white wine
  • ½ cup heavy cream
  • ¼ teaspoon kosher salt or to taste
  • ½ teaspoon coarsely ground black pepper or to taste
  • 1 bunch chives, minced
  • 3 tablespoons fresh tarragon, finely chopped
  • all potatoes, fruit, vegetable you want to dip in



  1. In a small saucepan over medium heat, add the white wine and garlic.  Bring to a simmer and add the heavy cream.
  2. Stirring the cream mixture, add the fresh goat cheese. Turn the heat down to low and stir until cheese is fully melted.  Do not use high heat as fresh Herbs Chabis becomes grainy when heated on high heat.
  3. Add the salt and pepper to taste. Remove the goat cheese mixture from heat.
  4. Serve with steamed fingerling potatoes, bread, fruit, vegetables or cornichons.

Recipe by Chef Jacquelyn Buchanan
Laura Chenel’s, 2015 

Roasted Grape, Laura Chenel’s Original Log and Sausage Pizza with Herbs

Sonoma County is renowned for its wine grapes and during the harvest season there are varietal table grapes that are available only at this time of year.  Roasting intensifies their flavor and they marry beautifully with goat cheese, sausage and fresh herbs to make a delicious autumn pizza!

Makes 1-10 inch pizza


4 ounces Laura Chenel’s fresh chèvre (Chef’s Chèvre, Original Log or Chabis)

2 cups seedless red grapes 

4 teaspoons extra virgin olive oil, divided

1-10 inch prebaked or partially pre-baked pizza round* 

4 ounces precooked and crumbled sweet Italian sausage (or sausage of your choice)

2 tablespoons of your choice of chopped herbs** 


1. For the roasted grapes: Preheat oven to 350° F. Place grapes on a rimmed baking sheet. Toss with 3 teaspoons extra virgin olive oil and salt and pepper to taste. Roast until grapes begin to wrinkle, about 15 minutes. Remove grapes and any juices to a bowl.

2. For the pizza: Increase oven temperature to 425°F. Place the crust onto a baking sheet and brush lightly with remaining olive oil. Top the crust with the roasted grapes and juice. Top with the crumbled sausage.

3. Crumble Original Log evenly over the pizza and sprinkle the herbs on top.  Bake until the crust is browned and the pizza is warmed through, about 12 minutes.

Recipe by Chef Jacquelyn Buchanan
Laura Chenel’s and Marin French Cheese, 2015

* If using a raw pizza round, bake it to the product specifications before proceeding with the recipe. I used a cornmeal crust that was preformed and partially prebaked.

** Sage, thyme, lemon thyme, parsley, tarragon, basil and even cilantro will all work well on this pizza.

Laura Chenel's 4 Peppercorn Chabis Pasta Sauce

This 4 Peppercorn Chabis goat cheese sauce will cover ¾ - 1 lb of spaghetti or other pasta, and is also perfect over grilled chicken or grilled portabella.


1 tbsp. extra virgin olive oil

3 tbsp. dry white wine

1 cup chicken broth

1 tsp. fresh parsley

4 oz. 4 Peppercorn Chabis 

salt and pepper, to taste


  • Combine olive oil, wine and chicken broth in a saucepan; simmer over medium heat until reduced by about half. Add parsley, 4 Peppercorn Chabis, salt and pepper. Continue simmering, stirring frequently, until sauce is creamy and thickened to your liking.
  • Toss hot pasta with sauce and serve immediately.

Mac n' Chèvre with Laura Chenel's Original log, Roasted Chicken, corn and tomatoes

This is a delicious and easy recipe! Fresh corn and tomatoes are wonderful in season but frozen corn and canned tomatoes work well too. I have a friend from Texas who likes to add canned chilies to the dish!
A tasty rotisserie chicken works perfectly.

Serves 6 as main course

8 oz Laura Chenel’s fresh chèvre (Original Log, Chabis or Chef’s Chèvre), divided

2 oz Laura Chenel’s Tome or other hard grating cheese

2 cups cream

1 sprig of fresh rosemary

1 or 2 cloves garlic, smashed

12 ounces shell pasta (or other shape of your choice)

1½ cups cooked chicken, cut into ¼ inch chunks or shredded

1½ cups peeled and diced tomatoes

1½ cups corn (fresh and cut off the cob or frozen)

Salt and black pepper

Minced chives or chopped parsley for garnish (optional)

  • Preheat oven to 350°F. In a medium sauce pan, add the rosemary sprig and smashed garlic cloves to the cream and bring to a simmer over medium heat. Simmer until the cream has been reduced by one half. Remove the rosemary and garlic and discard.
  • Whisk 6 ounces of the fresh goat cheese into the cream until melted. Add salt and black pepper to taste. Keep warm.
  • Cook the pasta according to package directions.  Drain but do not rinse the pasta. Pour the pasta into a large mixing bowl.
  • Add the cream mixture, chicken, tomatoes and corn to the pasta. Stir until well combined.  Pour pasta mixture into a baking dish. Crumble the remaining 2 ounces of fresh goat chhese on top of the pasta and the 2 ounces of grated Tome.
  • Bake until warm and bubbly, about 30 minutes. Garnish with chopped herbs before serving if desired. 

Gravenstein Apple and Laura Chenel’s Pizza with Toasted Walnuts and Prosciutto

Gravenstein Apples are harvested in Sonoma County from late July to early August.  They are an heirloom varietal that was once a major food product in Sonoma County.  The orchards have since been replaced primarily by vineyards.  The Slow Food Movement has honored the Gravenstein by placing it in their Ark of Taste to demonstrate the importance of maintaining and honoring this local varietal. Two delicious local Sonoma products make for a yummy Sonoma treat!

Makes 1-10 inch pizza


4 ounces Laura Chenel’s fresh chèvre (Chef’s Chèvre, Original Log or Chabis)

1-10 inch pre-baked or partially pre-baked pizza round*

1 teaspoon extra virgin olive oil 

2 ounces Prosciutto, thinly sliced

8 ounces Gravenstein apple, thinly sliced

1 ounce toasted walnuts, coarsely chopped

1½ cups of arugula, tossed lightly with your favorite vinaigrette


  • Preheat oven to 425°F. Place crust onto a baking sheet and brush lightly with olive oil. Top the crust with a thin layer of prosciutto. Cover the prosciutto with the apple slices. 
  • Crumble the goat cheese evenly over the pizza and sprinkle the walnuts on top. Bake until the crust is browned and the pizza is warmed through, about 12 minutes.
  • Spread the dressed arugula over the pizza, slice and serve.

Recipe by Chef Jacquelyn Buchanan
Laura Chenel’s 2015 

*If using a raw pizza round, bake it to the product specifications before proceeding with the recipe. I used a cornmeal crust that was preformed and partially prebaked.

Fresh Crab and Asparagus Pasta with Laura Chenel's 4 Peppercorn Chabis

If fresh crab is not available, canned crab may be substituted. Fresh pasta is delicate and delicious in this dish if you have a good local source – otherwise, good quality dry pasta works just fine.
Serves: 8 as starter and 4 as entrée

2 pillows (Five ounces each – total of 10 ounces) Laura Chenel’s  4 Peppercorn Chabis*

1 pound asparagus, woody ends removed, washed and dried

2½ tablespoons extra virgin olive oil, divided

1½ tablespoons kosher salt, divided

1 pound fettuccini

2 large shallots, thinly sliced

8 ounces cherry tomatoes, stemmed, washed and cut in half

8 ounces picked crab meat

2½ ounces (1 bunch) basil, leaves cut in thin ribbons

1 lemon, zested and juiced

  • Preheat oven to 350° F. Place asparagus onto a rimmed baking sheet. Drizzle with 1 tablespoon olive oil. Sprinkle with ¼ teaspoon salt and toss to coat the asparagus. Roast until tender, 8-10 minutes. Allow to cool then slice into thirds on the diagonal.
  • Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shallots and ½ teaspoon salt. Sauté until the shallots are soft, about 5 minutes. Set aside to cool in the pan.
  • Bring 4 quarts of water to a boil and stir in 1 tablespoon salt. Cook the pasta according to package directions. Drain, reserving 1 cup of pasta water.
  • Return the skillet to medium low heat. Add the pasta and mix in 1½ teaspoons olive oil and ¾ teaspoon salt. Stir in the asparagus, the fresh chèvre and cherry tomatoes. Add enough of the pasta water to the melting cheese to emulsify and create a sauce. Cook until all ingredients are heated through, about 2 minutes.
  • Remove the skillet from the heat and stir in the crab and basil. Add the lemon juice if desired. Garnish with the lemon zest and serve immediately.

Laura Chenel’s Summer Fig Log Salad with Prosciutto and Arugula

Makes 4 appetizer size salads


1 - 5.4 ounces Laura Chenel’s Summer Fig Log

4 ounces prosciutto, very thinly sliced

8 fresh figs, sliced into rounds

4 ounces small leaf arugula 

3 tablespoons extra virgin olive oil, divided

1 lemon, juice and zest

Salt and Pepper


  • Tear the prosciutto into wide ribbons.  Divide and line the bottom of 4 serving plates with the prosciutto. Scatter the sliced figs evenly onto each plate.
  • In a medium bowl, toss the arugula with one tablespoon of the olive oil. Season with salt and pepper to taste.
  • Divide the dressed arugula onto each plate. Crumble the Summer Fig Log over the arugula.
  • Sprinkle the lemon zest and juice evenly over each plate. Drizzle the remaining olive oil evenly over each plate.  

Recipe by Chef Jacquelyn Buchanan
Laura Chenel’s and Marin French Cheese, 2015 

Heirloom Tomato Salad with Laura Chenel's Marinated Cabecou

The flavor of goat cheese and heirloom tomatoes is a summer symphony.

Serves 4

1 jar Laura Chenel’s Marinated Cabecou*

4 Heirloom tomatoes (about 3 pounds) of different sizes and colors

½ of a torpedo onion, sliced thinly*

1 bunch of basil

Sea Salt

Freshly ground black pepper

½ cup of balsamic vinegar*
• Slice the heirloom tomatoes ¼ inch thick. Using a sharp knife, to prevent bruising, slice basil into thin strips, chop or tear.
• Place tomatoes on serving plate, overlapping and alternating colors and shapes. Distribute red onions lightly and loosely on top of tomatoes. Sprinkle basil on top of onions.
• Drizzle all with the oil from the Marinated Cabecou. Break Cabecou into large chunks and tuck around the top of the salad. Drizzle a little more of the olive oil and then the balsamic vinegar. Sprinkle with sea salt and freshly ground black pepper.
Recipe by Chef Jacquelyn Buchanan
Laura Chenel’s
*Marinated Cabecou is a particularly wonderful choice with this salad because of the herbs and oil used in the packaging of the cheese. This salad will be equally delicious using Laura Chenel’s Original Log or Chabis and substituting extra virgin olive oil for the Cabecou oil.

*Torpedo onions come into season about the same time as heirloom tomatoes and are tasty and mild but a red onion can be substituted.

*Use white balsamic if you want a brighter look to your salad

Laura Chenel’s Gougères

Note: These can be made ahead and rewarmed just before serving. With a sparkling wine these are the perfect way to start a party.

Makes 72 appetizer size gougères 


7 ounces (about 1 cup) Laura Chenel’s fresh chèvre (Original Log, Chef’s Chèvre)

1 ounce (about ¾ cup) Laura Chenel’s Tome, finely grated

1 cup water

½ cup unsalted butter, cut into pieces

½ teaspoon kosher salt

⅛ teaspoon freshly ground black pepper

1 cup all purpose flour

4 eggs


  • Preheat oven to 370°F. Heat the water, butter, salt and pepper in a heavy medium saucepan over medium heat. Stir the mixture until it comes to a boil. 
  • Add the flour to the liquid all at once. Beat for 1 minute until the mixture begins to form a ball. Remove from the heat and allow to cool for 10-15 minutes.
  • Move the mixture to the bowl of a food processor. Add the eggs one at a time, pulsing until the mixture is smooth and satiny after each addition. Add the fresh goat cheese and process until the mixture is well blended.
  • Drop the paste by heaping tablespoons onto parchment lines baking sheets. Sprinkle with the Tome.
  • Bake until well browned, 25-30 minutes, rotating pans halfway through baking.
  • Serve while still warm.

Spring Greens, Beet & Chèvre Salad


Serves 4 as an appetizer

4 ounces Laura Chenel’s Original Log

1½ pounds (6 medium) beets, washed and trimmed

2 tablespoons finely minced shallots

1 teaspoon Dijon mustard

2 tablespoons sherry vinegar

½ teaspoon kosher salt, plus more for taste

⅓ cup extra virgin olive oil

8 ounces mixed greens

½ cup walnuts, toasted

Freshly ground black pepper

  • Preheat oven to 415°F. Place the beets on a sheet of aluminum foil on a baking sheet. Toss the beets with olive oil. Seal the foil around the beets and roast until the beets are tender, about 1 hour. Open the foil and set aside to cool.
  • When the beets are cool enough to handle, peel the beets and cut into wedges or chunks.
  • For the vinaigrette: In a small bowl combine the shallots, Dijon mustard, sherry vinegar and ½ teaspoon salt. Slowly whisk in the olive oil until thoroughly combined. Set aside.
  • Assembly: Place the greens and walnuts into a large bowl. Pour on the vinaigrette and toss until coated. Season with salt and pepper to taste.
  • Portion the greens and walnuts onto the serving plates. Divide the beets between the plates and crumble goat cheese on top of each salad.

Arugula & Fig Salad

Figs and goat cheese are old friends. This pairs our delicious aged goat cheese with fresh figs when they are in season. Enjoy this classic duo!

Serves 4 as a side salad or appetizer

8 ounces Laura Chenel’s Tome

12 cups arugula, washed and spun dry

2 baskets of fresh figs, your choice of variety

1 cup olive oil, divided

1½ teaspoon kosher salt, divided

½ teaspoon freshly ground black pepper, divided

1 small head of radicchio

2 tablespoons balsamic vinegar

Calendula or violas flower petals (or other edible flower petals), for garnish
• For the salad: Place the arugula in a large bowl and set aside until ready to assemble salad. Cut the radicchio in half lengthwise, remove the core, and then slice into small ribbons. Add to the bowl with the arugula.
• Rinse and halve the figs and toss gently with ½ cup olive oil, 1 teaspoon salt and ¼ teaspoon pepper. Place the figs on a medium hot charcoal grill or a medium hot stovetop grill pan. Grill until you can see the figs begin to caramelize, about 2 to 3 minutes. Turn the figs over and grill 2 to 3 minutes on the back side. Set the figs aside until assembly.
• For the vinaigrette: In a small bowl, whisk together the balsamic vinegar, ½ teaspoon salt, ¼ teaspoon pepper and ½ cup olive oil.
• Assembly: Toss the vinaigrette with the arugula and radicchio. Once dressed, portion onto individual plates. Cut the figs into quarters and divide equally among the plates. With a vegetable peeler, make curls of Tome on top of the salad and sprinkle with petals or flowers for garnish

Honey Roasted Strawberry Chef’s Chèvre Smoothie

Makes 1 serving


6-8 large strawberries, hulled

1 tablespoon honey

1 cup coconut water

3 tablespoons of Laura Chenel’s fresh chèvre (Chef’s Chèvre, Original Log or Chabis)

½ cup Greek yogurt

4 large basil leaves, roughly chopped


  • Preheat oven to 350°F. On a small baking sheet, toss the strawberries with the honey and roast for 5 minutes. Remove from oven and all to cool for a few minutes.
  • Place all other ingredients into a blender or food processor. Add the strawberries and process until smooth.

Recipe by Chef Jacquelyn Buchanan
Laura Chenel’s and Marin French Cheese, 2015 

Lemon Tartlet with Laura Chenel's Chef's Chèvre

This recipe is surprisingly simple and delicious. The combination of lemon curd and chèvre make this tartlet taste like lemon cheesecake.
Makes 12 tartlets

½ cup Laura Chenel’s fresh chèvre (Chabis or Chef’s Chèvre)

½ cup lemon curd, prepared or homemade

12 frozen mini pastry shells or tartlet shells, prepared according to package directions

Fresh strawberries or other seasonal berries, sliced, for garnish

  • In a medium bowl, cream together the lemon curd and Chef’s Chèvre until smooth.
  • Spoon the curd into the pastry shells and garnish with berries.

Honey and Laura Chenel's Original Log Ice Cream

This is a delicious, light ice cream - perfect for summer but it would also be delicious with a wintery fruit compote. 

Makes about 1 quart


5 ounces Laura Chenel’s fresh chèvre (Original Log, Chabis or Chef's Chèvre) 

2 cups heavy cream

1 cup whole milk

1⁄2 cup honey


  • In a medium sauce pan, combine the cream, milk and honey. Heat over medium heat until the mixture is steaming but not boiling. 
  • Remove the saucepan from the heat and whisk in the goat cheese until melted. Pour into a bowl and chill the mixture in the refrigerator for a few hours or over an ice bath until cool. 
  • Churn in your ice cream maker according to the manufacturer's directions. Transfer to a container and place in the freezer until firm. 
  • It is best to remove the ice cream from the freezer a little ahead of serving as the texture will be easier for scooping.     

Serve with grilled stone fruit or figs. 

Recipe by Chef Jacquelyn Buchanan, Laura Chenel’s, 2015