Jennifer is a self taught cheesemaker. She joined the NZ Specialist Cheesemakers Association (NZSCA) in 2017 and enters her cheeses in the NZSCA Champion of Cheese awards competition. She won the trophy for Home Crafted Cheese and Cheesemaker for 2019. Later that year she obtained MPI registration and began trading commercially. Belle Chevre Creamery won three gold medals and three silver medals in the 2020 NZSCA Champion of Cheese Awards.
Belle Chevre Creamery produce fresh goat cheese from August through April.
Chèvre means goat in french and is also used as the name for basic fresh goats’ cheese, popular throughout Europe and North America. It is very versatile and blends with herbs and spices easily. We sell it in hand rolled logs which you can eat plain or roll in seasonings. Our favourite is toasted walnuts, salt, garlic and oregano then drizzled with olive oil or honey and served on a very plain cracker or baguette. You can also try it in salads or in cooking.
It is able to go without refrigeration for 30 days as the cheese is entirely covered in oil and in this way develops flavour both from aging as well as from the quality oil and herbs used. For this, we drain the Chèvre a bit longer, making it firmer and layer disks in extra virgin olive oil with blanched fresh herbs and dried herbs including a few chilli flakes. You can use the oil with the cheese on a crusty bread or salad, and save the herbs for cooking. We sell these in reusable glass jars, so we ask that you please recycle! This is a popular cheese to give as a gift.
A cheese from Greece which was originally made with sheeps’ milk or a combination of sheep and goat. It is a brined cheese which can be made less salty by soaking in milk first. Try feta in a traditional Greek salad, omelette or on pizza.
Our version of the Cypriot cheese, Halloumi. Originally made with sheep and or goats’ milk, our version comes up very authentic using our goat milk. It has been toughened so that you can and should grill or fry it before eating. This makes the outside caramelised and the inside soft. If you don’t eat it hot, it will get squeaky. Try it as a meat alternative at BBQs, or with roasted beetroot in a salad or veggie bake.
A pyramid shaped cheese, named for our iconic local mountain. It is a French mold ripened Cheese in the Valencay style, ashed so it starts off black, then the introduced white moulds cover the black ash giving a surprise when it is cut. We sell this cheese fresh at 21 days but it can be kept refrigerated for several weeks for a more complex flavour. Pair this with a NZ Gewurtztaminer for a lovely meal.
Chèvre blends just as easily with sweet flavours as savoury. We blend our creamy Chèvre with freeze dried raspberry powder and local honey, then ball it and dip in melted dark chocolate and finished with freeze dried raspberries. Keep cold! Bon Appetite!