In 1979, Laura Chenel began crafting her own farmstead goat cheese. Using techniques she learned in France and milk from her own goats, she became synonymous with quality and taste. Laura Chenel partners with family farms across the western U.S., sourcing fresh milk from purveyors in California, Nevada, Oregon, and Idaho. By extending long-term agreements to work together, their farmers are free to explore the passion and expertise necessary to raise happy goats and maintain high standards of quality.
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