Très Belle Chèvre
Goat Dairy & Fromagerie
Featured in The Daily Advertiser---2007
ARTICLE---Goat Cheese Creations Enchant
Goat Cheese Creations Enchant
Acadiana Farm Has Flair with Inventive Flavor
By Amanda Harris
aharris@theadvertiser.com
ST. MARTINVILLE - When Wanda Barras combined her love for art, cooking and animals, she found herself making goat cheese, beautiful goat cheese.
At her farm, Belle Ècorce Farm in St. Martinville, Barras spends 16-hour days milking goats and creating unique varieties of fresh cheese, which are branded by her signature flair with fresh flowers, sweet fruit, savory spices and homegrown herbs. From tart chèvre cheese to crumbling feta, goat cheese can be a welcome addition to light salads, rich appetizers and powerful entrees.
And when that goat cheese comes from Belle Ècorce Farm, there's a visual component, which makes the item great for entertaining, according to a Lafayette grocery store owner.
Joey Beyt of Joey's in Lafayette, which is the only store that carries Barras' cheese, said her items have been popular, are well-priced and unique for the area.
"Normally you would find this kind of product in a New York, New England area," Beyt said.
He said for a store the size of Joey's located in Lafayette, the price would also be a problem because of shipping."But, we can pick up the phone and order it," he said.
Beyt said the fresh cheese is great simply spread on crackers or French bread and for parties, has a great look.
"For entertaining purposes, it's beautiful," he said.
Barras' cheeses are decorated in an artistic design using herbs she grows herself, fruits she [grows and] buys from farmer's markets where she sells her cheese and by using edible flowers [and herbs from her own garden].
Barras said goat cheeses can be used in myriad recipes, including lighter summer salads. She said her recipes include both savory and sweet blends of ingredients.
"I don't measure anything, I put my own twist on recipes," the self-taught cheesemaker said.
As for what she eats at home, Barras said for the most part her family is "cheesed out" after eight years in the business. But, she still enjoys a little French-inspired cheese with dried fruit.
ClaudiaB.Laws/claws@theadvertiser.com
Copyright©2007The Daily Advertiser
