Laura Chenel

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Laura Chenel

The Story of American Chèvre: Laura Chenel, the pioneer of producing French-style goat cheese. We only use domestic milk from the Western US.
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Laura Chenel’s is unique in its use of local milk in the production of all its cheeses. We work in close partnership with 19 producers. The relationship with our producers is critical to the quality of our cheese. We have long term contracts with our producers that signify our trust and close cooperation with them to always achieve the best quality. Goats are sensitive to climate, feed and environ

ment. The location of our producers ensures there are no severe weather spikes. This creates for us a reliable supply of milk, very balanced in protein and fat. This balance expresses itself in the incredible freshness, flavor and texture of Laura Chenel’s Chevre. We keep the best of nature and bring the most consistent and dependable product to the consumer. Milk is collected from our producers seven days a week. With the early morning fog still lingering in Carneros, milk is received and quality parameters are checked to ensure that only the best quality goat milk will be used.

06/04/2026

Happy National Cheese Day from all of us at Laura Chenel. How are you planning to celebrate? 🐐🧀

06/02/2026

Laura Chenel helped birth the American chèvre renaissance. From a small farm in California start to shaping an entire industry, Laura Chenel’s story (and the women who followed) reshaped American cheese. Starting with a single sale to Chez Panisse, what began as a passion has grown into a movement that transformed how we eat today.

For over 40 years, we’ve stayed true to that same vision: creating rich, creamy, fresh goat cheese with care, dedication, and authenticity.

We're proud to be pioneers of the industry and we're proud to be on your table.
Thanks to culture magazine: the word on cheese for sharing our story!

05/15/2026

We are the champions! We are honored to have won several medals from the

We brought home:
🥇GOLD for Creamy Brie, Dill Fresh Goat Cheese, and Original Fresh Goat Cheese.
🥈SILVER for Thyme & Rosemary Fresh Goat Cheese, Four Peppercorn Fresh Goat Cheese, 4oz Black Truffle Fresh Log, and Thyme & Rosemary Marinated Goat Cheese.
🥉BRONZE for 8oz Original Log, Jalapeno Chili Marinated Goat Cheese, 4oz Orange Blossom Honey Log, 4oz Fig & Grapefruit Log, and 4oz Garlic & Chive Log.

This is a proud moment for our cheesemakers and our dairy family. Thank you, California State Fair! 🧀✨

04/22/2026

Good cheese starts with caring—for our goats, our craft, and our planet.

As a LEED Gold–certified creamery, sustainability is at the heart of everything we do.

Our Creamery Manager, Francois Challet, shares how we’ve advanced sustainability over the past decade. Here’s how we’re making an impact:

✔️ 1,000+ solar panels power our Sonoma creamery
✔️ 65% less water used through on-site recycling since 2011
✔️ Facility designed to maximize natural light
✔️ Partnerships with family farms that put goat care first

03/12/2026

The 20th California Artisan Cheese fest is coming March 20th!! Mark your calendars for one of our favorite weekends of the year, jam-packed with celebrations of craft, delicious and decadent tastings, and cheese community love. 🧀 ❤️

Grab your tickets now! We'll see you there! ✨ https://bit.ly/4cJ51Ju

02/24/2026

Toasted, stacked, and oozing with creamy goat cheese 🥪 Which sandwich are you stealing first?

Get the recipes: https://bit.ly/4kZHWUI

02/20/2026

Perfectly piped on a crispy baguette, our Pear, Wine & Rosemary goat cheese marries seamlessly with chopped walnuts, fresh thyme, and honey. Slice up and serve for a fun and fancy hors d’oeuvres 😍

02/09/2026

An award-winning cheese makes for ultimate Valentine's Day date night dish. Here's the recipe:

Pasta with Crispy Prosciutto and Goat Brie
Makes 4 servings

Kosher salt
8 ounces dried spaghetti
1 teaspoon extra-virgin olive oil
3 ounces sliced prosciutto, diced
1 shallot, minced
1 (8-ounce) wheel Laura Chenel Creamy Brie, cut into 8 wedges
1 tablespoon unsalted butter
1 tablespoon heavy cream
Freshly cracked black pepper

Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package directions, reserving about 1 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium-low heat. Add prosciutto and cook, stirring frequently, for about 10 minutes until crispy. During the last few minutes of cooking, add the shallots.
3. Add brie wedges to skillet with a tablespoon of water (or pasta cooking water). Cover and simmer over low heat for about 5 minutes until cheese is melted.
4. Add drained pasta to skillet, along with a few tablespoons of pasta cooking water, butter and cream, tossing to coat. Top with black pepper before serving.

02/04/2026

❤️ For your next date night-in or Galentine's gathering, roll our 8oz Original Log in crushed freeze dried strawberries. Then slice and serve on dark chocolate squares.

🍓It’s a sweet and creamy treat that’s perfect for sharing with someone you love… or don’t. We won’t tell 🤫

01/28/2026

Our award-winning Four Peppercorn Chabis does more than spread beautifully. Add it to the pan with fried eggs. It melts, then crisps into a golden, peppery cheese skirt 😍

Address

22085 Carneros Vineyard Way
Sonoma, CA
95476

Telephone

+17079964477

Website

http://www.laurachenel.com/

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