{"id":245,"date":"2008-11-19T19:07:51","date_gmt":"2008-11-19T19:07:51","guid":{"rendered":"http:\/\/gandgmag.wpengine.com\/articles\/uncategorized\/southern-belle-chevre\/"},"modified":"2017-04-03T14:01:00","modified_gmt":"2017-04-03T18:01:00","slug":"southern-belle-chevre","status":"publish","type":"post","link":"https:\/\/gardenandgun.com\/articles\/southern-belle-chevre","title":{"rendered":"Southern Belle Ch\u00e8vre"},"content":{"rendered":"

Tasia Malakasis, A Huntsville, Alabama, native with a prepossessing smile, says that for most of her life, \u201call I ever wanted to do was leave the South. I just wanted to go out and experience new things, new people.\u201d<\/p>\n

After college graduation, she got her wish, working as a marketing executive for a series of Internet start-up companies. The highly caffeinated, BlackBerry-as-an-extra-appendage jobs pinged her around the country, to New York, Silicon Valley, and her ultramodern apartment in the posh Washington Square section of Philadelphia.<\/p>\n

But as it turns out, Malakasis never could quite shake the grip of the South. In 2001, exhausted from her job and just beginning to feel the prodigal pangs, she wandered into the cheese department of New York City\u2019s famed gourmet grocer Dean & DeLuca and picked up a Montrachet-style log of goat cheese. \u201cI looked at the label and saw that it was made in Elkmont, Alabama,\u201d she says. \u201cI couldn\u2019t believe it. Life is so funny.\u201d<\/p>\n

Today she is the blissful owner of Belle Ch\u00e8vre, the small goat cheese company in Elkmont that\u2019s in the vanguard of the American artisanal cheese movement. \u201cI just laugh about it,\u201d she says. \u201cI\u2019m back home and I\u2019ve never been happier.\u201d<\/p>\n

\n \"\"

Photo: Robert Rausch<\/p>

<\/p>

Fresh ch\u00e8vre logs ready for packaging<\/p> \n <\/div>\n\n

Malakasis had discovered that Belle Ch\u00e8vre was a respected fromagerie founded by a woman named Liz Parnell and her NASA astrophysicist husband, Tom. Malakasis became obsessed. \u201cI just couldn\u2019t get it out from under my skin,\u201d she says. \u201cI called Liz a million times over the next few years. She thought I was crazy.\u201d<\/p>

<\/div>\n
<\/div>\n
<\/div>\n\n

A soul-searching trip to Chilean Patagonia sealed it for Malakasis. The literature major ran across some lines from T. S. Eliot\u2019s \u201cFour Quartets\u201d scrawled on the wall of a bar: \u201cAnd the end of all our exploring \/ Will be to arrive where we started \/ And know the place for the first time.\u201d Says Malakasis: \u201cIt was a sign.\u201d<\/p>\n

She flew back to her apartment in Philadelphia and immediately quit her job. \u201cI called Liz and said, \u2018I\u2019m coming home to make cheese.\u2019\u201d But Malakasis would first have to pay her dues. For six months, she worked as an unpaid intern at Belle Ch\u00e8vre. \u201cI gave her the messiest jobs,\u201d says Parnell. Malakasis took out the trash and cleaned the milk tanks. But she also went on sales calls and learned the ancient art of making goat cheese. \u201cWe really hit it off,\u201d says Parnell.<\/p>\n

<\/p>\n

In 2007, Malakasis bought Belle Ch\u00e8vre. (\u201cLiz is still involved, still here to help if I really screw anything up,\u201d says Malakasis.) What she got was a creamery that has garnered the highest honors from the American Cheese Society and the American Dairy Goat Association.<\/p>\n

\n \"\"

Photo: Robert Rausch<\/p>

<\/p>

The barn where the cheese gets made<\/p> \n <\/div>\n\n

Belle Ch\u00e8vre\u2019s milk comes from a farm down the road, where the goats munch on grasses enriched by the fertile limestone soil that gives Elkmont\u2019s home county its name. After pasteurization, Malakasis and her six employees add cultures, let the milk curdle into cheese, separate the whey (liquids), then add a little salt. And that\u2019s it. \u201cThere\u2019s a lot of mystery to cheese making, but it\u2019s really as provincial as it gets,\u201d she says.<\/p>

<\/div>\n
<\/div>\n
<\/div>\n\n

Belle Ch\u00e8vre is most noted for its Fromage Blanc, a fresh goat cheese that can be used as a spread on bagels or as an accompaniment to fresh vegetables and fruit. \u201cBelle Ch\u00e8vre\u2019s fresh goat cheese is as good as any in the world, period,\u201d says renowned cheese critic Steven Jenkins. And Frank Stitt, the chef at Highlands Bar & Grill, Chez Fon Fon, and Bottega, all in Birmingham, uses Belle Ch\u00e8vre cheese to top summer salads and stuff roasted red peppers. \u201cI\u2019m very fond of it,\u201d he says.<\/p>\n

Spreading the word on her home turf is still Malakasis\u2019s biggest challenge. Since she\u2019s taken over, she\u2019s ramped up Belle Ch\u00e8vre\u2019s production and sales, getting her cheese into mainstream stores such as Harris Teeter. But her products are better known in New York City than they are below the Mason-Dixon Line. \u201cThere\u2019s a stigma about goat cheese here,\u201d she says. \u201cPeople associate it with a smelly old billy goat.\u201d<\/p>\n

One way to change minds is to try new things. Her latest concoction is a ch\u00e8vre with bourbon-soaked pecans, inspired by a few mint juleps one night. \u201cWe\u2019re trying to be whimsical, and we\u2019re proud of the fact that it\u2019s made in Alabama,\u201d she says, having joyfully arrived, after all her exploring, where she started.<\/p>\n<\/p>","protected":false},"excerpt":{"rendered":"

Why one citified Alabama girl came home to make cheese<\/p>\n","protected":false},"author":39,"featured_media":53884,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"apple_news_api_created_at":"","apple_news_api_id":"","apple_news_api_modified_at":"","apple_news_api_revision":"","apple_news_api_share_url":"","apple_news_cover_media_provider":"image","apple_news_coverimage":0,"apple_news_coverimage_caption":"","apple_news_cover_video_id":0,"apple_news_cover_video_url":"","apple_news_cover_embedwebvideo_url":"","apple_news_is_hidden":"","apple_news_is_paid":"","apple_news_is_preview":"","apple_news_is_sponsored":"","apple_news_maturity_rating":"","apple_news_metadata":"\"\"","apple_news_pullquote":"","apple_news_pullquote_position":"","apple_news_slug":"","apple_news_sections":[],"apple_news_suppress_video_url":false,"apple_news_use_image_component":false,"footnotes":""},"categories":[1780],"tags":[295],"authors":[1862],"issue":[2371],"recipe-type":[],"class_list":["post-245","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-and-drink","tag-alabama","authors-monte-burke","issue-dec-08-jan-2009","location-alabama","rubric-made-in-the-south"],"acf":[],"apple_news_notices":[],"yoast_head":"\nSouthern 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