Petaluma, CA – Petite Jalapeño, a triple-cream brie with bold, aromatic characteristics of red and green jalapeño peppers, is the hottest new addition to Marin French Cheese’s Petite Collection of 4-ounce wheels, while sister company Laura Chenel’s introduces a Pimento & Garlic fresh goat cheese log, following the success of its recently launched Spicy Cabecou chèvre marinated in jalapeño-infused olive oil and crushed chilies.
Marin French Cheese’s Petite Jalapeño as well as its 8oz counterpart, Jalapeño brie, which won third place at the American Cheese Society 2016 competition on July 29, 2016, reflects the on-going tendency for piquant flavors. Made with fresh cow’s milk and cream delivered daily from neighboring Marin County dairies within a 20-mile radius, the soft-ripened cheese’s smooth texture and creamy taste nicely counterbalance the heat from the jalapeño peppers.
On a similarly distinctive note, Laura Chenel’s new 8-ounce Pimento & Garlic log blends fresh goat cheese with garlic and sun-dried tomatoes, then is coated with red and green pimento peppers. The sweetness of the California sun-dried tomatoes is harmoniously balanced by the subtle spicy and green pepper notes from the pimentos. Visually appealing, the Pimento & Garlic log made only with domestic, all natural goat milk, will be the new centerpiece of any cheese platter.
With a different flavor profile and usage, Laura Chenel’s Spicy Cabecou is a dense, marinated goat cheese disk. Cut from fresh logs, the cheese rounds are dried on racks before being hand-packed in jalapeño-infused olive oil with savory chili peppers which impart their flavor into the creamy yet tart cheese, giving a kick to the fresh taste of the chèvre. For salads or grilling recipes, both Laura Chenel’s marinated Spicy Cabecou and original Marinated Cabecou with herbs, which took a first place award at last week’s American Cheese Society’s competition, offer more options for the chèvre fan.
“With so many choices for consumers, it remains Laura Chenel’s mission, as the pioneer of American goat cheese, to offer the highest quality products, which includes using only goat milk from farms in western U.S.,” commented Philippe Chevrollier, General Manager at Marin French Cheese and Laura Chenel’s. “We aspire to please as many palates as possible, while remaining true to our roots and supporting our network of independent goat farmers,” Chevrollier continued. “Not only do our employees share their expertise, including a supervisor who spent 10 years working side by side founder, Laura Chenel, the company also brings in experts from France to visit our partner farms throughout the year and provide technical assistance as needed. This, together with financial support, maximizes milk production, profitability and the sustainability of our family farms,” Chevrollier concluded.
In addition to ensuring the success of the goat farmers, this collaboration also allows Laura Chenel’s to oversee the main ingredient in its products. And thanks to the accomplishments achieved through its partnerships, there is a growing interest from neighboring farmers to collaborate with Laura Chenel’s, continually expanding the company’s alliances.
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About Marin French Cheese
Founded in 1865, Marin French Cheese Company is the longest continually operating cheese company in America, with a unique history of handcrafting traditional and original soft-ripening cheeses. Since the days of the Gold Rush, Marin French has practiced time- honored cheesemaking techniques, using only fresh milk and cream from neighboring family dairy farms. It has grown from a small family business to an expanded, state-of-the-art facility, producing cheeses that are sold nationally and regularly earn top honors in national and international cheese competitions. To learn more about Marin French Cheese, visit http://www.marinfrenchcheese.com/.
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 http://www.laurachenel.com/.
Source: Marin French Cheese & Laura Chenel’s