Now located in the state-of-the-art new creamery in Sonoma wine country, Laura Chenel's Chèvre has been in operation since the late 1970’s.

Laura Chenel was one of a small group of women cheesemakers to spearhead the production of goat's milk cheeses in the United States. Having always been passionate about goats, Laura started her dairy in a former snail-processing plant in Santa Rosa. In 2006 she sold the company to French family cheese producers, Laiteries H. Triballat, who continue the tradition of Laura Chenel’s cheesemaking of both fresh and aged cheese.

Milk for production comes from 16 different goat dairies, 13 of which are in California and 3 in Nevada. High quality milk is crucial to excellent cheese production and the company has very close relationships with their producers to ensure excellent animal health, nutrition and general well being.

The flavors of Laura Chenel's Chèvre are very clean, lactic and balanced. There are bright, fresh citrus notes, little salt, and a goaty tang, all of which make the cheese both accessible and versatile.