JADE Miles is a woman who just can't sit still.

Aside from being a mother of two-year-old twins and a business consultant, Jade, 31, also runs a clothes boutique and now a specialty cheese shop.

She helped establish a ski resort in Japan, a real estate agency in California and worked as a drama teacher for delinquent boys at a US camp.

Jade also opened a restaurant-bar in Cambodia, a juice bar and cafe in Vanuatu, worked in tourism and marketing at Mt Hotham and was a general manager at a ski resort at Dinner Plain.

A self-confessed "foodie", Jade, who now lives in Beechworth, formed a friendship with fellow foodie and bed and breakfast owner Gina Bladon. Gina runs the luxury bed and breakfast accommodation, 1860, in Beechworth with her husband Matt Pfahlert.

Jade was providing a business consultancy service to the newly established cheese company, Larder Fromagerie and Provisions, when owner Natasha Davis decided to sell.

"I rushed in and bought it with only a vague commitment from Gina - no business plan or figures," Jade says.

"It sounds utterly ridiculous but we knew the area and how to operate a business.

"We have since done lots of training in cheese and have ideas for business growth and marketing."

Jade and Gina overhauled the former icecream shop in Beechworth's Camp St to include a chocolate tasting room.

They now specialise in farmhouse or artisan local, national and international cow, sheep and goats cheese.

These cover semi-hard, cooked, triple cream, washed rind, blues and white mould.

Among the Victorian handmade cheeses featured are Tarago triple cream, King River Gold, Milawa Blue and Ironstone (cheddar style).

To this they have added handmade chocolates, and related products such as preserves, relish, gourmet biscuits and smoked meats.

"We have cheese and chocolate in their purest form," Gina says.

"We don't want to be a cafe or coffee shop, although eventually we will do ploughman's lunches.

"Cheese can be intimidating, like wine, so we have added an educational factor."

Each cheese has a label with its pronunciation, origin, tasting notes and recipes.

The chocolate range is designed to tempt the serious chocaholic. Handmade chocolates, with up to 80 per cent cocoa content, are stocked.

The range includes chocolates filled with sparkling pinot, muscat, sweet durif, tokay and tawny from Renaissance Chocolates Rutherglen.

"I had been trying to source food chocolate for 1890, and decided to stock beautifully handmade chocolates just for adults," Gina says.