Marinated Cabecou

Producer

Laura Chenel's Chevre

Country

United States

Region

California

Weight

6.2 oz or 3.5 lb containers

Website

www.laurachenel.com

Milk

Goat

Treatment

Pasteurised

Classification

Soft

Rennet

Microbial

Rind

Herbed
Rindless

Style

Fresh

Flavor

Flavor added to rind

Cabecou is a goat cheese button that’s only a few days old when it's placed in one of several marinades, including a black truffle variety (pictured here), an herb mixture, and a spicy red pepper flake version. The “aging” process continues in the jar, as buttons absorb the flavors of the savory herbs and flavorings while they marinate in a mixture of oils, including organic canola oil and/or California extra virgin olive oil and French truffle oil. Buttons remain creamy in the jar and hold their shape.

Located in a state-of-the-art creamery in Sonoma, California, Laura Chenel's has been in operation since the late 1970s. Laura Chenel was one of a small group of women cheesemakers to spearhead the production of goat's milk cheeses in the United States. After nearly three decades of growing the business, Chenel sold her company in 2006 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 the western United States. High-quality milk is crucial to excellent cheese production and the company has very close relationships with their producers to ensure animal health, nutrition, and general well being.

Tasting Notes

It’s really the flavorings in the jar that characterize the flavor of Cabecou. Buttons are mild yet creamy and tart, infused with each marinade's flavors. Cabecou is great on salad or served with some crusty bread. Laura Chenel’s cheesemakers recommend brushing fresh Roma tomatoes with some of the oil from the jar, then roasting them until they begin to brown, topping them with a layer of Cabecou buttons and then baking until the buttons soften and get toasty on top. 

Pairings

Pair Cabecou with a crisp, light-bodied California pinot grigio with pepper or arugula notes.