Laura Chenel’s Introduces Black Truffle Cabecou

Sonoma, CA – With rich, earthy overtones of the world’s most mystifying mushroom, Laura Chenel’s new Black Truffle Cabecou is a dense, yet soft goat cheese disk steeped in Truffle Oil and Black Truffles, making it the brand’s third marintated chèvre product following the success of its Original Marinated Cabecou with Herbs and its Marinated Spicy Cabecou.

Cut from Laura Chenel’s Original fresh goat cheese logs, the Cabecou cheese rounds are dried on racks for five days before being hand-packed in leak-proof, recyclable plastic jars which resemble mini buckets. Depending on the variety of Cabecou, one of an array of olive-oil based marinades fills the jars together with other ingredients. The new Black Truffle Cabecou is comprised of French truffle-infused olive oil and French black truffles, which grow from late autumn to early spring beneath the soil and among the roots of specific trees, mainly oak and hazelnut.  The fragrant oil together with the subterranean mushroom pieces impart their flavor into the creamy tart cheese, yielding a distinctly deep, musky aroma that is detected as soon as the jar is opened.

As the pioneer of American goat cheese, it is no surprise that Laura Chenel’s was the first to introduce Cabecou to the US market in 1984, offering more product options for chèvre fans. With a unique usage profile, marinated Cabecou can be simply placed atop a salad, spread on crostini, or melted into recipes. The aromatic oils can be used as an ingredient or in the cooking process if desired. All three varieties of Laura Chenel’s Cabecou provide exciting flavor combinations: Spicy Cabecou, immersed in a California jalapeño-infused olive oil and crushed chilies; the Original Marinated Cabecou with Herbs; and the new Black Truffle Cabecou.

As with all Laura Chenel’s chèvre, the tantalizing line-up of 6.2-ounce Cabecou cheeses is made using only fresh goat milk from nearby family farms in the western region of the U.S., together with signature ingredients.

Visit our booth 4623 at the Winter Fancy Food Show from January 21-23, 2018.


About Laura Chenel’s

Laura Chenel’s was founded in 1979 by goat cheese pioneer Laura Chenel and upholds a long tradition of European-style artisan cheesemaking using only domestic goat milk primarily from family-raised goats in California and the Sierra Nevada foothills. A leading producer of fresh and aged goat cheeses, its products are sold nationally and regularly earn top honors. In 2013 the company was awarded LEED Gold status for energy efficiency in its state-of-the-art Sonoma creamery. To learn more about Laura Chenel’s, visit

Source: Laura Chenel’s