Irene and Felice Sgammotta in their 1960 Franklin caravan refurbished for their gelato business.
Photo by
Djembe Archibald
A steep learning curve greeted northern Victorian farmers Felice and Irene Sgammotta when they came up with a way to improve their milk’s value. But, as DJEMBE ARCHIBALD discovered, the hard work has been worth it.
For more than 50 years, the Sgammotta family has been milking cows on its Undera dairy farm, but a desire to secure a stronger future led Felice and Irene Sgammotta to take a bold step beyond traditional milk production.
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“We've been milking cows here for more than 50 years. My parents started in 1974, then Irene and I continued with the tradition,” Felice said.
Like many small dairy farmers, Felice was searching for a way to improve the value of their product.
“I was frustrated that our milk did not have much dollar value. I felt there had to be a better way for small dairy farmers like us to go forward,” he said.
Despite challenges, they cater events and dream of expanding with organic yoghurt and Dixie-style gelato cups.
Photo by
Djembe Archibald
That search led to the creation of DairyFresh Gelato, an on-farm manufacturing and direct-to-consumer business built largely by hand.
“We built most of the manufacturing plant with the help of others — a slab, a 40-foot refrigerated container, the works — all during the drought when money was tight. It took about five years with lots of patience, and we finally got there,” Felice said.
“COVID-19 hit just as we were starting out, so we had to learn to make gelato, use the equipment on our own and with the help of some chefs over the phone.”
With limited capital, the couple relied on ingenuity and help from friends.
“We built everything we use and with the help of a friend, Laurie Younger, we began to build the gelato cart and refurbished our 1960 Franklin caravan to make our serving van, because buying them commercially pre-made would have been too expensive,” Felice said.
Felice said the effort paid off, with the refurbished caravan becoming an attraction.
Felice and Irene are both hands on as well as doing all of the background work.
Photo by
Djembe Archibald
The business remains deliberately small, with Felice and Irene being actively involved in the whole process.
“It's basically just Irene and me doing everything,” Felice said.
“You’ve got to love what you do to put in this much time and energy.
“Because it’s only the two of us, things must stay simple for our business to operate successfully.”
Gelato power couple Irene and Felice sell direct from their farm as well as at several events across the state.
Photo by
Djembe Archibald
The gelato’s quality comes from their own milk.
“Selling our own milk came from wanting to add value here on-farm. Pasteurising and bottling milk is much easier than making gelato,” Felice said.
“Our milk isn’t homogenised. It’s just pasteurised, so it keeps that natural cream layer on top. (It) makes the best gelato milkshakes.”
Facing challenges like the COVID-19 pandemic and limited capital, Felice and Irene hand-built their manufacturing plant.
Photo by
Djembe Archibald
Irene said the learning curve was steep but rewarding.
“During COVID, everything was experimental and we learnt as we went. Watching the gelato come out of the machine is still special,” she said.
“We cater for various events such as birthdays, weddings and fundraisers. Usually, one event often leads to another.
“There’s just the two of us juggling everything — milking, hay, events and the gelato — so keeping things simple is really important.
“We are lucky to have Paul Kennedy help with milking cows and sometimes assisting Felice with other farming duties when we are off doing our events.”
The small, family-run operation focuses on quality using their own unhomogenised milk which they now sell.
Photo by
Djembe Archibald
Looking ahead, ideas continue to flow.
“I would like to introduce an organic yoghurt one day into our business, something with that beautiful, creamy flavour, but space for equipment is our biggest limitation,” Felice said.
Irene also has a dream product in mind.
“I’d love to explore making Dixie-style cups filled with gelato one day,” she said.
“The equipment is expensive, but it’s something I think about.”
Flavours include classics like chocolate, vanilla and strawberry, as well as less common flavours such as tiramisu, coffee and whisky and pistachio.
Photo by
Djembe Archibald
