Chabis (Laura Chenel)
Now located in the state-of-the-art new creamery in Sonoma wine country, Laura Chenel's Chèvre has been in operation since the late 1970’s. Laura Chenel was one of a small group of women cheesemakers to spearhead the production of goat's milk cheeses in the United States. Having always been passionate about goats, Laura started her dairy in a former snail-processing plant in Santa Rosa. In 2006 she sold the company to French family cheese producers, Laiteries H. Triballat, who continue the tradition of Laura Chenel’s cheesemaking of both fresh and aged cheese. Milk for production comes from family goat dairies located in California and Nevada. High quality milk is crucial to excellent cheese production and the company has very close relationships with their producers to ensure excellent animal health, nutrition and general well being. Production of the fresh goat's milk Chabis comes in three different flavors: Original (plain), Herbs and Four Peppercorn.
The texture of the cheeses is soft and slightly fluffy. The flavored varieties have a delicate layer of seasoning on the surface of the cheese, as opposed to having it mixed into the paste.
Flavors are pleasantly fresh and mild, with a citrus-like tang. The herbed Chabis has distinct hints of thyme while the peppered version is pleasantly spicy yet balanced by the cream-like notes of the cheese.
Chabis pairs perfectly with figs or rolled with thinly sliced proscuitto.