This soft white Australian cheese is named for it's creator, Gabrielle Kervella of the respected cheesemakers Fromage Fermier.

A goat's milk cheese, it is formed into logs and can be eaten from anywhere between two and sixteen weeks.

When young, it is mild and sweet, and when aged, it develops a hard and flakey texture and a flavour like salty macadamia nuts.

research source: cheese.com

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