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, thirteen of which are in California and three 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.
One of the earliest aged cheeses that Laura Chenel created, Taupinère was her American interpretation of the cheesemaking she learned in France. Laura studied cheesemaking in many different regions of France and often combined ideas for original American versions rather than imitate traditional styles.
Each round of Taupinère is formed into a 9oz round that is then coated with a dense coat of vegetable ash and aged for about eight days before release.
The interior texture is bright white in color and pleasantly chalky when young, becoming softer under the rind as the cheese ages.