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Laura Chenel’s Wins Top Prize at the 7th Annual Good Foods Awards Ceremony & Reception in San Francisco

Laura Chenel’s Wins Top Prize at the 7th Annual Good Foods Awards Ceremony & Reception in San Francisco


SONOMA, CA
Monday, January 23rd, 2017

Cementing its place as a premier provider of artisanal goat cheeses at the 7th annual Good Foods Awards Ceremony & Reception, held January 20th, Laura Chenel's took home top honors for the West Region with its Ash-rinded Buchette.  

The Good Foods Awards doesn’t merely focus on superior-tasting products; rather the award is comprehensive—taking into account both tastiness and socially- and environmentally-responsible practices that companies use to produce their offerings.

Philippe Chevrollier, General Manager, Laura Chenel and Marin French Cheese“It is this common philosophy that we share with the Good Foods Awards - that truly good food not only tastes great, but respects the environment and community in which it operates – is what makes us so proud to be recognized tonight,” noted Philippe Chevrollier, General Manager of Laura Chenel’s and Marin French Cheese, in a press release. “To obtain the Good Food Awards honor is a reflection of our continued commitment to making highest quality of handcrafted goat cheese products in a sustainably conscious manner, sourcing local ingredients whenever possible,”

Representatives of Laura Chenel's were presented with the prestigious Good Foods Awards honor by renowned Bay-Area chef, restauranteur, and activist Alice Waters—in a fitting tribute; Waters was one of Laura Chenel’s first customer over 35 years ago.

The winning cheese, a 4.5-ounce ash-covered Buchette, is a delicate soft-ripened chèvre reminiscent of traditional Geotrichum-rinded goat cheeses from from France’s Loire Valley. The exterior of the cheese log is dusted with a thin layer of vegetable ash, and the surface thus develops a signature grey, wrinkly surface while the cheese ages over the course of eight to 12 days. The cheese is then carefully packaged in a protective wooden vessel.

During the aging process a creamline forms beneath the tender, edible rind which contrasts beautifully with the dense, chalky center’s texture and tangy taste. The company’s Ash-rinded Buchette is made using fresh, locally-sourced pasteurized goat’s milk. The company also produces an Original Buchette that’s naturally finished without ash for a more piquant chèvre flavor.

Other aged cheeses the company produces include Taupinière, Crottin, Goat Brie, and Tome.

For more outstanding, award-winning offerings for the deli department, check in with us at Deli Market News.

Laura Chenel's


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The Story of American Chèvre pioneering the goat cheese production. We’re a harmony of French technique and Sonoma terroir.

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