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Article: Goat-cheese making is high art for California's small producers
- Article from:
- Chicago Sun-Times
- Article date:
- February 20, 1992
- Author:
CopyrightCopyright 1992 Chicago Sun-Times. (Hide copyright information)
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SANTA ROSA, Calif. Back in 1979, Laura Chenel had a big problem with
her small farm in Santa Rosa: What to do with all the goat milk her
herd was producing?
Cheese, she decided. Or, rather, chevre - a soft, tangy, fresh
cheese made from goat milk that had long been produced in France.
Heading to the source, Chenel apprenticed herself to four
farmstead goat cheese producers in France, then returned to Sonoma
County to ply her new trade, opening her own plant in 1981. Her
cheese is credited with sparking a culinary revolution nationwide.
Thanks to Chenel's pioneering example, northern California a
decade later is home to a gaggle of mom-and-pop goat cheese makers
who are satisfying an ...
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Article: Cheers to Laura Chenel for great American goat ...
Oakland Tribune;
April 19, 2006 ;
700+ words
... ... Laura Chenel, the doyenne of American goat cheese. Without Chenel, you might never have enjoyed goat cheese crumbled on a mixed green salad or spread ... might never have had the option of a goat cheese pizza, goat cheese-stuffed chicken ...
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