CHEVOO and Belle Chevre to Feature Award-Winning Products at 2023 WFFS

January 5, 2023 Belle Chevre

Herbes de Provence, the latest addition to CHEVOO’s iconic range of marinated goat cheeses which won Gold at the highly-esteemed 2022-2023 World Cheese Awards, and Greek Kiss, belonging to sister brand Belle Chevre, which took home a Silver for the fresh chèvre wrapped in brined grape leaves, will be exhibited along with other goat cheese favorites at the Specialty Food Association’s 2023 Winter Fancy Food Show.

CHEVOO and Belle Chevre Garner Gold & Silver at 2022-2023 World Cheese Awards

November 8, 2022 CHEVOO

Herbes de Provence, the latest addition to CHEVOO’s iconic range of marinated goat cheeses, won Gold at the highly-esteemed World Cheese Awards in Wales on November 2, 2022. CHEVOO’s sister brand, Belle Chevre, took home a Silver award for its Greek Kiss, a fresh chèvre wrapped in brined grape leaves.

CHEVOO Goat Cheese Relaunches Production & Sales

October 10, 2022 Belle Chevre, Inc.

Award-winning goat cheese brand CHEVOO was recently acquired by Alabama-based Belle Chevre, a goat cheese producer with over thirty years of success in the category handcrafting cream cheese-style spreads, logs, and other chèvre-based products. By adding CHEVOO’s iconic range of marinated goat cheeses to its current line-up of items, Belle Chevre will expand its position in the specialty cheese section.

CHEVOO Goat Cheese Relaunches Production & Sales Brand of Marinated Cubes of Chèvre Now Owned & Produced by BELLE CHEVRE

September 12, 2022 Belle Chevre

Award-winning goat cheese brand CHEVOO was recently acquired by Alabama-based Belle Chevre, a goat cheese producer with over thirty years of success in the category handcrafting cream cheese-style spreads, logs, and other chevre-based products. By adding CHEVOO’s iconic range of marinated goat cheeses to its current line-up of items, Belle Chevre will expand its position in the specialty cheese section.

Belle Chevre Owner Tasia Malakasis Jumping at New Opportunity

More than 20 years ago, Tasia Malakasis rekindled her roots in the cheese section of an upscale purveyor in New York City.