Sonoma, CA – Laura Chenel’s Taupinière topped a crowded class of competitors at the 2015 US Championship Cheese Contest in Wisconsin, taking Best of Class by scoring 99.5 out of a possible 100 points. Cabecou, a perennial award-winner, added a Third Award to its long list of accolades. Taupinière is a classic ash-rinded aged goat milk cheese and Cabecou is a slightly aged goat cheese marinated in herbs and olive oil. All Laura Chenel’s cheeses are made in the company’s Sonoma creamery.
“We are thrilled that these two awards honor cheeses with a long history of being made in Sonoma,” says Philippe Chevrollier, General Manager of Laura Chenel’s. “We use only the highest quality goat milk in our cheeses and strive to maintain cutting-edge techniques, which result in great tasting cheese. Both Taupinière and Cabecou are classics in the American artisan cheese lexicon.”
Honors for the pioneering Northern California goat cheese company are significant in a record-breaking field of 1,892 entries in the Wisconsin competition, the largest competition in the United States. More than 33,000 pounds of dairy products were judged by 32 industry experts over the two-day competition, held March 17-19, 2015 in Milwaukee.
About Laura Chenel’s
Located in Sonoma, California since the 1970’s, Laura Chenel’s upholds a long tradition of European-style artisan cheesemaking using fresh goat milk from family-raised goats in California and Nevada. The company is committed to local farming, long-term relationships for ethical and sustainable practices, and the craftsmanship of fine goat milk cheeses reflecting distinctive regional terroir. In 2010 the company was awarded LEED Gold status for energy efficiency in its Sonoma creamery. www.laurachenel.com
Source: Laura Chenel’s
