Anabelle David is a French-born Kiwi on a mission to share her love for good, simple food by making lovingly crafted dairy products that melt in your mouth. A French upbringing instilled in her that good food and company was life itself, sparking a lifelong interest in all things food. Settling in New Zealand 18 years ago with her French husband, and armed with a Masters in Food Technology, that combination of passion and scientific expertise led to the creation of Anabelle, a fromagerie artisanale in Albany, Auckland. Every cheese is made by hand using traditional French methods, they are free from additives or preservatives and made to order to minimise waste and maximise freshness. The Garlic and Herb Bouchées (meaning mouthful in French) are a sophisticated and velvety version of the French cheese Boursin. They are hand rolled and made from A2 cow’s milk and cream. A smooth cow’s cheese, the bouchées have a strong garlic bite and delicate Mediterranean herb flavours, well balanced to the palate and soft in texture so perfectly spreadable on your favourite bread or cracker. For a traditional nibble served for l’apéritif in France, cut 1cm-wide strips of champagne ham, wrap the strip around the bouchée and secure it with a toothpick. Or drop a few bouchées in your salad, pasta or on a pizza. anabelle.co.nz
