Why marinate goat cheese? It's all about the flavor.

We cut discs from our fresh Original Logs and place them on racks to dry for 5-7 days. Then, we hand-pack them into recyclable jars along with herbs and oil.

INGREDIENTS:
Cultured pasteurized goat milk, salt and microbial enzymes. Marinade: organic canola oil, extra-virgin jalapeño olive oil, crushed chilies.

All Laura Chenel cheeses are made with local, fresh milk that is pasteurized, and we use only vegetarian-approved rennet (no animal rennet).