While the dairy industry is omnipresent in New Zealand, the quality of cheese varies. But Anabelle Cheeses creates high-quality award-winning products.
From Working Holiday Visa to entrepreneuship
Anabelle David first arrived in New Zealand in 2007 at the age of 23. She had come halfway around the world on a working holiday visa and a master’s in food technology. Ten years later, she is still here and a proud kiwi. However, she hasn’t forgotten her roots.
Fine Fresh Cheeses
Anabelle Cheeses combines fresh and natural New Zealand ingredients and inspiration from the French products fromage frais, fromage blanc, crème fraiche. Her products come from primarily three animals: cows, goats, and sheep.
Anabelle makes her products using A2 milk – a type of milk that contains primarily A2 beta-casein protein. Milk that is high in A2 beta-casein is mainly found in breeds that originated in the Channel Islands and Southern France. These include Guernsey, Jersey, Charolais, and Limousin cows. They are all natural and fermented with live bacteria. These types of cheese are typically known as lactic cheese – they have a low lactose content, are slightly tangy and are much softer than traditional cheeses.
But her range has expanded out to include some kitchen staples. Anabelle now sells crème fraiche, fromage blanc and yogurt.
Award winning cheeses
On top of that, she is committed to sustainable production and distribution. All her products come in reusable glass jars, and every time you re-order, they will collect your empty jars and swap them for full ones. For each jar returned, customers will get a discount voucher to use on their next order.
New Zealand’s cheese community has certainly sat up to take notice of Anabelle Cheeses. At the 2020 NZ Cheese Awards, her Goat Fromage Frais, Sheep Fromage Blanc, Sheep Fromage Frais won gold. In addition, her Sheep Fromage Frais won silver at the 2020 Food Producer Awards.
Check out her range on KIWIFRENCH.