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.
Petite Breakfast is a small version of Marin French Cheese’s popular Breakfast Cheese, a fresh, unripened brie made in the Marin creamery since the late 1800s. Breakfast cheese once figured prominently on local saloon menus back in the days when workers grabbed salted meat, pickled eggs and a mug of steam beer before heading to the docks to unload cargo. To make the mini versions, cheesemakers have added a dollop of fresh cream to the mix and fluffed it to four ounces. It's a fresh expression of the sweet milk and cream from Marin County dairies.
Salty and tangy, mild and buttery, Petite Breakfast has a soft, slightly spongy texture and a rindless, slightly moist surface. Scent is reminiscent of cream cheese with a hint of yeast. The mouthfeel reminds us of cheese curds.
Spread Petite Breakfast on a bagel as you would spread cream cheese, or fold it into an omelet. Or if you feel like having a petite apéro with your petite breakfast, pair it with a California sauvignon blanc, a wheat beer or a hard cider.