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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.