Farewell the goats

UPDATE: View Landline’s story about Gabrielle, “Blessed are the Cheesemakers”

On a warm summers day a group of Slow Food members and Perth foodies headed to Gabrielle Kervalla’s biodynamic farm at Gidgegannup to celebrate, or more aptly commiserate over, the end of an era.    Gabrielle and her partner Alan Cockman have sold the herd, which are moving down to Albany to an organic farm, and the property.

The contribution of Gabrielle to developing the profile of artisan cheese in Australia cannot be under estimated.  Gabrielle began her business in 1984, with 15 goats on two 30-hectare blocks.  After 30 years of hard work and dedication, Kervella cheese was being transported to quality restaurants and suppliers throughout Australia and Gabrielle was, quite rightly, being referred to as “the doyenne of Australian biodynamic cheeses”.

This article from the Sydney Morning Herald provides us with an idea of the significance of Gabrielle’s achievements, and what Gabrielle and Alan’s future may hold.

On behalf of the Slow Food movement, and foodies throughout Australia, thank you and farewell, Gabrielle.