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