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Crottin, Laura Chenel

When Laura Chenel began making chevre in Sebastopol in the late 1970s, Americans were still largely unfamiliar with goat cheese. But soon, Chenel’s chevre won a spot on the menu at Berkeley’s Chez Panisse, and before long, her pioneering cheese business took off. In 2006, Chenel sold her company to a French outfit that continues her dedication to producing top-quality fresh and aged goat cheeses that reflect Sonoma County terroir. The company continues to work with 16 family dairies in California and Nevada.

Modeled after the classic petite French cheese of the same name, this Crottin has a dense, slightly chalky center enclosed by a downy cream line. It offers flavors of mushrooms and tart citrus that intensify with age.

Farm / Company: Laura Chenel

Cheesemaker: Laura Chenel Team

Proprietor: Rians Co

Affineur: Marin French Team

City, State: Sonoma, CA

Region: West

Country: USA

Milk Type: Goat

Milk Treatment: Pasteurized

Rennet: Vegetarian

Rind: Geotrichum

Texture: Soft

Aging: 10 days

Size(s): 3-ounce piece