The Bright Future of Goat Cheese

This creamy, tangy cheese finds new life in the modern market.

Goat cheese has always had a little magic to it — tangy and creamy, earthy and elegant, familiar yet endlessly surprising. For decades, it’s captured the hearts (and taste buds) of chefs and consumers alike. But today, the category is experiencing a renaissance — one driven by innovation, improved supply chains, and a growing appetite for fresh flavor and versatility. For retailers, that means more opportunities than ever to bring this timeless cheese to new audiences.

Three leaders in the American goat cheese movement — LaClare Creamery in Wisconsin, Laura Chenel in California, and Montchevre, part of Saputo’s specialty portfolio — are charting what’s next, blending heritage, scale, and innovation while staying rooted in quality, sustainability, and a joyful approach to cheese.

FROM THE LOIRE VALLEY TO THE AMERICAN LANDSCAPE

Long before chèvre became a household word in the U.S., goat cheese had deep roots in France’s Loire Valley, where rolling hills and lush pastures have nourished dairy goats for centuries. There, iconic cheeses, like Crottin de Chavignol, Selles-sur-Cher and Valençay, established the blueprint for what chèvre could be — fresh and creamy, yes, but also aged, wrinkled, ashed, herbed or gently smoked.

These French cheesemakers perfected the art of coaxing complexity from simplicity — just milk, cultures, salt and time. Chèvre became synonymous with terroir: milk that tasted of wild herbs, limestone soil and gentle sunshine.

When American artisans began exploring goat cheese in the late 20th century, they looked to those traditions for inspiration. “In 1979, Laura Chenel embraced centuries-old French cheesemaking traditions,” says Durae Hardy, marketing director of Laura Chenel. “By adapting those methods to the unique climate and terroir of Sonoma, she pioneered California’s first goat cheese.”

That pioneering spirit helped launch the American goat cheese revolution. Chèvre went from niche import to culinary mainstay, appearing on menus, grocery shelves and cheese counters nationwide. Today, American producers honor that French lineage, while crafting cheeses that reflect their own terroir — from the misty Pacific Coast to the fertile pastures of Wisconsin.

FRESH MILK, CLEAN FLAVOR

“The secret behind the fresh, clean flavor of LaClare Goat Cheese is local goat milk,” says Patrick Considine, national director of sales at LaClare Creamery. “To obtain a fresh flavor in goat cheese products, you need fresh milk.”

Based in Malone, WI, LaClare sits at the center of the country’s highest concentration of dairy goat farming. That proximity makes all the difference. “When we pick up our milk, it has a smaller distance to travel,” Considine explains. “That means less agitation and minimal points of quality disruption from farm to creamery.”

The result? Goat cheese that’s exceptionally bright and clean — qualities that resonate not only with consumers but also with retailers looking for products that consistently over-deliver on freshness and flavor. “Happy, healthy goats make the best milk,” Considine adds. “Abundant fresh and high-quality goat milk from happy goats is key to what we do at LaClare.”

Montchevre shares that same focus on quality milk and short supply chains. “We source fresh goat milk from over 430 independent family farms across the U.S., ensuring a short supply chain that preserves freshness and flavor,” says Samina Kirchen, Montchevre brand manager. “Each farm follows strict animal welfare and handling standards, supported by regular on-site assessments and technical guidance.”

This commitment to sourcing creates what Kirchen calls a “signature flavor — bright, tangy, and balanced — rooted in fresh goat milk and refined through expert technique.”

CRAFT MEETS SCALE

Across the country in Sonoma, CA, Laura Chenel remains synonymous with American chèvre. “We like to refer to it as artisan cheese, made at scale,” Hardy says. “Visitors to our creamery are often surprised at how much cheesemaking is still by hand. There’s a ton of care, skill, and love that goes into what we do.”

That craft extends beyond the creamery. Laura Chenel sources its milk from family-owned farms across the West Coast. “We provide resources to help farmers care for their herds while requiring high standards of animal welfare — proper nutrition, comfortable shelter and natural living conditions,” Hardy explains.

For Montchevre, scale also serves a purpose: making goat cheese joyful, accessible, and approachable for everyday consumers. “At Saputo, goat cheese plays a strategic role in our portfolio, led by the bold spirit of Montchevre,” says Kirchen. “Known for its playful edge and culinary creativity, Montchevre transforms goat cheese into a flavorful invitation to rethink everyday eating.”

FRESH, FLAVORED AND FEARLESS

For retailers, flavored goat cheeses have become a growth engine. “Flavored goat cheese logs are continuing to see growth across retailers, with consumers drawn to innovative and seasonal flavors,” says Considine. “Fresh herbs, citrus, and sweet fruity flavors shine in the warmer months, while richer combinations, like truffle, cinnamon, and pumpkin, are in demand during fall and winter.”

At Montchevre, that innovation takes many forms. “Seasonal limited-time offers like, Blueberry Lemon, Spiced Pumpkin, and Truffle, bring fresh excitement,” says Kirchen, “while topped medallions offer gourmet convenience — just unwrap, flip, and serve bold pairings like Cranberry Port and Roasted Red Pepper.”

At LaClare, flavor innovation is guided by the same principle: keep the cheese at the center. “Because our team is so dedicated to clean taste, we prefer that our uniquely flavored varieties keep that freshness at the core,” says Considine. “From there, we infuse our chèvre with flavors that play well in that creamy canvas.”

EDUCATING AND INSPIRING THE MARKET

When Laura Chenel debuted her chèvre in the early 1980s, goat cheese was still a curiosity to most American eaters. That began to change when Alice Waters featured her cheese on a now-iconic salad at Chez Panisse. “From the very beginning, we believed in sharing knowledge and education,” says Hardy. “We worked side by side with chefs, showing how chèvre’s creamy texture and bright, tangy flavor could elevate everything from salads to entrées to desserts.”

That partnership with chefs and retailers remains central today. “At retail, we introduced approachable formats like fresh logs and marinated jars — making goat cheese easy to use, easy to love, and easy to share,” Hardy adds.

Montchevre has similarly built its success on education and inspiration. “Goat cheese isn’t just for savory dishes — it shines in desserts, too,” says Kirchen. “From creamy cheesecakes to playful bites, like Blueberry Vanilla Goat Wontons, Montchevre brings unexpected delight to the sweet side of the menu.”

THE FUTURE IS BRIGHT (AND TANGY)

For retailers, the takeaway is clear: goat cheese is a category where authenticity and innovation go hand in hand. Whether it’s the pristine milk of Wisconsin’s LaClare, the pioneering craft of Sonoma’s Laura Chenel, or the playful spirit of Montchevre, today’s producers are rewriting what goat cheese can be — and in doing so, expanding its place on the American table.

As Hardy puts it, “Our legacy of craft, sustainability, and creativity gives us the foundation to grow the category while staying true to our roots — sourcing from family farms, caring for our herds and the land, and crafting cheese with the creamy texture and bright flavor that define us.”

Or, as Kirchen sums it up: “Goat cheese has always been about joy. We’re here to keep that joy alive — one log, crumble, and bite at a time.”

For anyone selling or serving cheese, that’s a story worth sharing — and stocking.