Considered the pioneer of goat cheese in the U.S., Laura Chenel began her goat cheese company in the late 1970s, and quickly became known as America’s first name in chevre. Initially in Sebastopol, and now housed in the renovated historic Stornetta Dairy in Sonoma County, Laura Chenel’s Chevre is still producing cheese to the same exacting standards she established more than 30 years ago. The company works with 14 producers, 12 of whom are from California, 2 from Nevada, to secure the best quality goat milk available. Because goats are sensitive to climate, feed and environment, the locations of their farms is critical in ensuring a reliable supply of milk that is balanced in protein and fat. Milk is also collected 7 days a week to ensure freshness and consistency. Goat cheese is higher in protein and lower in fat, calories and cholesterol than cow’s milk, and may even be consumed by those that are lactose intolerant.