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Product Description
From California
Cabecou goat cheese by Laura Chenel is made by cutting goat cheese logs into discs, drying them on racks for five to seven days, and finishing them by packing them into jars with herbs and extra virgin olive oil. This marinade slowly infuses the flavors from black truffles, thyme, rosemary, and jalapeño chilli into the cheese and oil.
Special Shipping
This item requires expedited shipping to preserve freshness. Please ensure product temperature is maintained upon arrival.
Producer Spotlight
In 1979, Laura Chenel began crafting her own farmstead goat cheese. Using techniques she learned in France and milk from her own goats, Laura’s cheese gained prominence in the food-service community after legendary chef Alice Waters fell in love with her cheese and began using it. In order to meet demand, Laura sold her goat herd so she could focus on quality cheesemaking, allowing her to continue growing the business. This focus on quality has made the name Laura Chenel synonymous with quality and taste.
Question & Answer
Nutritional Facts
Product Description
From California
Cabecou goat cheese by Laura Chenel is made by cutting goat cheese logs into discs, drying them on racks for five to seven days, and finishing them by packing them into jars with herbs and extra virgin olive oil. This marinade slowly infuses the flavors from black truffles, thyme, rosemary, and jalapeño chilli into the cheese and oil.
Special Shipping
This item requires expedited shipping to preserve freshness. Please ensure product temperature is maintained upon arrival.
Producer Spotlight
In 1979, Laura Chenel began crafting her own farmstead goat cheese. Using techniques she learned in France and milk from her own goats, Laura’s cheese gained prominence in the food-service community after legendary chef Alice Waters fell in love with her cheese and began using it. In order to meet demand, Laura sold her goat herd so she could focus on quality cheesemaking, allowing her to continue growing the business. This focus on quality has made the name Laura Chenel synonymous with quality and taste.
Reviews
Question & Answer
Nutritional Facts
From California
Cabecou goat cheese by Laura Chenel is made by cutting goat cheese logs into discs, drying them on racks for five to seven days, and finishing them by packing them into jars with herbs and extra virgin olive oil. This marinade slowly infuses the flavors from black truffles, thyme, rosemary, and jalapeño chilli into the cheese and oil.
This item requires expedited shipping to preserve freshness. Please ensure product temperature is maintained upon arrival.
In 1979, Laura Chenel began crafting her own farmstead goat cheese. Using techniques she learned in France and milk from her own goats, Laura’s cheese gained prominence in the food-service community after legendary chef Alice Waters fell in love with her cheese and began using it. In order to meet demand, Laura sold her goat herd so she could focus on quality cheesemaking, allowing her to continue growing the business. This focus on quality has made the name Laura Chenel synonymous with quality and taste.
In 1979, Laura Chenel began crafting her own farmstead goat cheese. Using techniques she learned in France and milk from her own goats, Laura’s cheese gained prominence in the food-service community after legendary chef Alice Waters fell in love with her cheese and began using it. In order to meet demand, Laura sold her goat herd so she could focus on quality cheesemaking, allowing her to continue growing the business. This focus on quality has made the name Laura Chenel synonymous with quality and taste.
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