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