- The Washington Times - Sunday, July 31, 2016

For those who like their fromage a little bit on the hot side, artisanal Northern California cheesemakers Marin French Cheese and Laura Chenel’s are incorporating jalapeno, pimento and even chili peppers into their summertime products.

The sister companies based in Marin County, just north of San Francisco, have unveiled sweat-inducing — but no less delicious — cheeses such as Marin French Cheese’s Petite Jalapeno, a triple-cream brie. Laura Chenel’s Pimento & Garlic entry puts a burn into a more traditional goat cheese log, allowing for both refreshing and invigorating tastes in one. The cheese also incorporates ingredients like sun-dried tomatoes for a more complex taste.

Another product to tantalize the taste buds is Laura Chenel’s Spicy Cabecou, a marinated goat cheese disk that requires some delicate handling in that it comes basking in jalapeno-infused olive oil.

“We’re in the business of producing delicious cheeses, aspiring to please as many palates as possible,” said Marin French Cheese and Laura Chenel’s General Manager Philippe Chevrollier in a statement. “We’re delighted that our new cheeses are right on target with consumers’ increasing desire for more flavorful products.

Marina French Cheese, founded in 1865, the year the Civil War ended, is the longest continually operating cheese company in the country, according to the company.



Laura Chenel’s, founded in 1979, used only domestic goat milk, primarily from family-raised goats in California and the Sierra Nevada foothills.

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