Laura Chenel's Cabecou is a French soft goat milk cheese handcrafted by Laura Chenel's Chevre in Sonoma County's Carneros region. This button shaped cheese is aged for 5-10 days before it is marinated in a mixture of savory herbs, organic canola oil and California extra virgin olive oil. The cheese has a smooth and creamy texture, and a calm cream colour.
It is really the marinade that infuses flavour in the cheese, particularly oregano and bay leaf. It will become more piquant, salty and sharp as it continues to age in the oil. Laura Chenel's Chevre recommends brushing fresh Roma tomatoes with some of the oil from the cheese and then roast them in the oven. Layer the Cabécou oh the tomatoes and bake until it turns brown and soft. The cheese pairs well with a crisp, light bodied California Pinot Grigio.
This celebrated cheese has won many medals including silver at the 2014 World Cheese Awards.
Other American cheeses: