Greek American Tasia Malakasis produces goat cheese which combines Greek tradition with local products and gastronomy of Alabama.
She owns Belle Chevre in Elkmont and shows how the concept of production remains alive in the state’s culinary community.
Tasia abandoned her career in web technology and dedicated herself to promoting the region’s gastronomy.
“I learned from my Greek grandmother and my American grandfather that food is a celebration. We do not work to produce cheese, we work to make people happy“, she confides on the following Conde Nast Traveller “Meet the Makers” video showing how the concept of “terroir” is alive in Alabama’s culinary community.
Enjoy…
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