Feature Articles and Videos
Fox 8 Live, Heart of LA---8/2010
On the Road, by Marcelle Bienvenu, Talk About Food, on her web site---Nov. 26, 2008
Featured in 225BatonRouge.com Magazine--- 2008
The Advocate---June 11, 2009
On August 19, 2010,
Country Roads Magazine---Sept. 13, 2010
1971--My Nannie (Grace Broussard) making Creole Cream Cheese on the Banks of the Bayou Teche
Nannie would make a batch of cream cheese, which she called clabber, once a week using the milk form the family Jersey cow. She would drop a half a rennet tablet into two quarts of raw milk, then let the milk clabber over night. When clabbered she would strain the clabber through cheesecloth and let the curds drain for a day. When drained to the right consistency she would add fresh cream to the drained curds. It was than ready to eat plain, with sugar, fruit or salt and pepper.
This photo was taken by Anthony Blake and appeared in "American Cooking: Creole & Acadian" part of Time Life's Foods of the World Series". 1971
1973--My husband Kenny with one of my grandfathers milk cows and her calf.
1972--Me, in younger days, feeding a Hereford cow.
1971--cousin Billy, sister-in-law Peggy & I loading hay onto a big flat bed trailer.
Belle Ècorce Farms is a small farmstead , artisan cheese producer. Our licensed goat dairy and small Fromagerie is located in S. Louisiana, the heart of Cajun Country. We consider ourselves a micro-dairy
We are committed to making natural, old-world styles goat cheeses without the use of preservatives, additives, hormones, or antibiotics We make fresh, ripened, & aged (raw & pasteurized milk) goat cheeses using French-Acadian artisinal methods.
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