Some of our Rave Reviews

I finally ate some of your goat cheese this evening ...
i've wanted to eat it ever since i first heard of it in the Garden & Gun Magazine. When i read that article i was a bit skeptical--i didn't think any cheese could be that good. But tonight i found out--your cheese is fantastic! I was at an event honoring 10 years of the whole foods grocery in Atlanta and they served your cheese. wow! I am super impressed. Thank you for all the work it takes to make your great cheese.
- Bruce Edwards, Decatur, GA

It was great meeting you in Costco months ago and I have to tell you that I have been hooked on Belle Chevre products since Their balsamic vinegar paired with your goat cheese and homemade crackers is THE BEST!! Oliva Bella specializes in products from Italy (their olive oil is so good you want to drink it). I can't help but think that you two could pair up in some way.
- Tammy Nance, Management & Booking/Austin Cunningham

Going Crazy over Goat Cheese
I was a big fan of Belle Chevre goat cheese when I was first introduced to it a year ago, but after a visit to the creamery in Elkmont, Alabama, I am now certifiably obsessed. I love the story of how Tasia Malakasis, the current owner, discovered the cheese when she was shopping at Dean & DeLuca in New York City and saw that it was made in Alabama near her hometown of Huntsville. Two years later she had moved back to Alabama, bought the creamery, and now continues the tradition of making exceptional artisan goat cheese.

This is fresh goat cheese made in the French style and it's absolutely the best goat cheese I've tasted. Of course, I'm now biased because I've visited the creamery and witnessed the care and attention that is put into each log. It's got a bit of tang, as goat cheese generally does, but it's not too much of a "whang", and this cheese is wonderfully light and creamy. I want to spread it on everything I eat.

After our visit to the creamery, we went to Tasia's home where she demonstrated a couple of her favorite recipes, including one for a goat cheese gratin. It's an easy cheese appetizer that you can serve with baguette slices or crackers, but I really just wanted to eat it with a spoon. Honestly, I just couldn't get enough of this tasty tomato-cheese dish. I've made it four times in the past month and everyone I've served it too has loved it as much as I do. I made a few small adaptations based on the ingredients I had on hand, but I don't think Tasia will mind. The goat cheese is still the star. Click here for Anne’s Goat Cheese Gratin.
- Anne Cain (http://youvegottotastethis.myrecipes.com/taste_this/2008/10/going-crazy-ove.html)

I just made a SCRUMPTIOUS pizza with your goat cheese! I'm glad you do what you do...You've made my tummy very happy. :-)
- Karen Gann, Huntsville, Alabama

Made a terrific puff pastry app tonight with your fromage blanc and some green onions and sun-dried tomato goo.
- Christiana Dunn Roussel, Birmingham, Alabama

Love the moroccan style goat cheese spread with curry and cranberries. The honey makes it just a little bit sweet --- which I love. The goat cheese with Chevre de Provence is wonderful and incredibly fresh tasting. Good work, Tasia
- Gary Saunders

Picked up some Belle Chevre Frommage Blanc at Star Market this afternoon and had some with dinner - it was EXCELLENT! I love cheese but I'm far from a connoisseur. We used it to top some chicken breasts (ala "Lilly's Chicken" at Outback) and it was DAMN good. Can't wait to try the other varieties!
- Eric Richardson

I briefly mentioned Belle Chevre in a post from last week and feel compelled to talk more about this company today.
I had the opportunity to meet Tasia recently and fell in love with her story, her passion and the Tuscan Chevre that she so kindly left at our studio.
Last night, in a hurry to eat, read books to Maggie and generally manage life with a two-year old, I threw together a dinner from the fridge which was one of the best I have had in awhile. It literally took about 15 minutes and serves 4. Click here for Natalie’s Tuscan Chevre Salad.
- Natalie Chanin