Every spring and summer day, tanker trucks pull into a business park in Sonoma and deliver milk that’s turned into logs of creamy white goat cheese.
The production hasn’t changed in more than 30 years at Laura Chenel’s Chevre, which helped introduce American palates to goat cheese in the late 1970s.
But there has been a big change at the company, which last year moved its plant to a sleek, new modern facility. But it’s the inner workings of the building that sets it apart. Nearly every inch of space is maximized for energy efficiency.
Videographer James Green and writer David Kligman toured the plant and interviewed Charles Willard, the architect behind the changes who worked with PG&E to build a facility built that would stand the test of time.