SONOMA, CA – Laura Chenel’s, purveyor of America’s premier goat cheese, and its sister company, Marin French Cheese, are quickly gaining a foothold in the Northeast, Mid-Atlantic, and southern markets with a variety of their award-winning products, including Laura Chenel’s uniquely flavored fresh chèvre logs, its marinated Cabecou as well as Chef’s Chèvre. Marin French’s traditional brie and unique line of “Petites” cheeses round out the assortment. To date, retail stores that showcase these brands of premium cheeses include Earth Fare, Publix, Safeway, Whole Foods Market, as well as Wegmans.
“We are grateful for the support of our new retail partners and are excited to be able to work with them to meet the demand for our selective, all-natural cheeses made in renowned Sonoma, California and nearby Marin County,” said Zachary Pass, National Sales Manager at Laura Chenel’s and Marin French Cheese.
For discerning customers, Laura Chenel’s impresses with four sophisticated flavored logs including: Orange Blossom Honey, Crushed Olive, Summer Fig, and Black Truffle. Each 5.4-oz log is a perfect balance of sweet, zesty or earthy flavors that makes a luscious spread for toasted bread or can be served as an accompaniment to fresh fruit. For salads or grilling recipes, the brand’s marinated Original and new Spicy Cabecou goat cheese buttons offer more options for the chèvre fan.
Having pioneered the US goat cheese market in the early 1980’s by selling chèvre to high-end restaurants, it seems fitting that today Laura Chenel’s offers consumers Chef’s Chèvre, a culinary product that up until now had only been accessible to the professional trade. Appreciated for its tangy fresh flavor and unique texture, Chef’s Chèvre, available in 7-ounce cups, often replaces crème fraîche as it melts perfectly into sauces, but also mixes well with sweet or savory ingredients for fillings.
Equally as delicious and beautifully made, Marin French Cheese’s Petite Collection of brie-style cheeses are elegant triple crème, 4-ounce disks made with fresh cow’s milk and cream from neighboring Marin County dairies. Each handcrafted wheel reflects characteristics of authentic varietal cultures and careful ripening techniques. The highly prized collection includes Petite Breakfast, Petite Camembert, Petite Crème, Petite Supreme and Petite Truffle.
Completing the current offering of Marin French Cheese’s European-style cheeses is its Traditional Brie, 2015 American Cheese Society winner; Classically delicate and creamy, it is made with authentic cultures and aged slowly, allowing it to develop the familiar Brie flavor redolent of sweet milk and mushrooms.
“We are pleased by the enthusiasm we have received from our customers on the East Coast,” Pass remarked, and continued, “As a region known for its discriminating taste, we see this as a testimony to the high quality and wide range of products we offer.”
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About Marin French Cheese
Founded in 1865, Marin French Cheese Company is the longest continually operating cheese company in America, with a unique history of handcrafting traditional and original soft-ripening cheeses. Since the days of the Gold Rush, Marin French has practiced time- honored cheesemaking techniques, using only fresh milk and cream from neighboring family dairy farms. It has grown from a small family business to an expanded, state-of-the-art facility, producing cheeses that are sold nationally and regularly earn top honors in international cheese competitions. For more information visit http://www.marinfrenchcheese.com/.
About Laura Chenel’s
Laura Chenel’s was founded in 1979 by goat cheese pioneer Laura Chenel and upholds a long tradition of European-style artisan cheesemaking using fresh goat milk from family-raised goats in California and Nevada. A leading producer of fresh and aged goat cheeses, its products are sold nationally and regularly earn top honors. In 2013 the company was awarded LEED Gold status for energy efficiency in its state-of-the-art Sonoma creamery. For more information go to http://www.laurachenel.com/.
Source: Marin French Cheese / Laura Chenel’s