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Laura Chenel Crottin Wins 2020 Good Food Award

Laura Chenel Crottin Wins 2020 Good Food Award


SONOMA, CA
Thursday, February 13th, 2020

The 10th annual Good Food Awards hypes up the best of the best in specialty food, so it’s no wonder that Laura Chenel took home top honors for its Laura Chenel Crottin, a member of the cheesemaker's aged cheese line.

Eric Barthome, Chief Executive Officer, Laura Chenel“We at Team Laura Chenel are incredibly proud to receive a Good Food Award for Crottin. This award is a reflection of our commitment to crafting the best quality goat cheese in a sustainably conscious manner with the freshest goat’s milk sourced from our network of family-owned farms,” stated Chief Executive Officer Eric Barthome.

This win for Crottin is not an outlier, as the cheese also nabbed second place at the 2019 American Cheese Society Judging & Competition.

As Laura Chenel continues to build upon its aged cheese line, its commitment to taste makes it a standout in the goat cheese category, a press release noted. Within the line, the company offers Laura Chenel Crottin, Laura Chenel Ash-Rind Buchette, and Laura Chenel Creamy Brie.

The Crottin is a soft-ripened goat cheese that is aged for 8-12 days until it develops a gentle surface mold that forms a natural, bloomy, and wrinkled rind. The flavors are reminiscent of mushrooms with a hint of citrus.

Laura Chenel took home top honors for its Laura Chenel Crottin, a member of the cheesemaker's aged cheese line

The Ash-Rind Buchette is a delicate cheese made in the traditional style of Geotrichum-rind goat cheese from the Loire Valley. It's dusted with vegetable ash and also aged for 8-12 days, after which it emerges with a beautiful patterned mold that resembles coral. Each log is wrapped in breathable film and packaged in small wood cups for convenient yet elegant serving options.

The Creamy Brie is what Laura Chenel calls an American twist on the traditional French cow’s milk cheese. It begins with fresh, local goat milk that is turned into curd, gently cut, and then poured into molds, where it drains naturally and retains as much moisture as possible. After 9-14 days of aging, it develops a bloomy rind and a velvety texture that quickly becomes the perfect amount of ooey and gooey.

Congratulations to Laura Chenel on this award recognition! In other news, I’m off to find some Brie.

Laura Chenel
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