A life-long passion for making fine cheese By RNZ Life Gabrielle Kervella, now in her 80s, fell in love with cheese making on annual visits to South West France to visit her husband’s parents. Over a century ago Gabrielle Kervella's grandmother was riding over the Tākaka hill on a Harley…

In the Spring of 2024, Kervella Cheese was visited by Basque videographer Ikiam Azkonobieta. He and his partner were traveling Aotearoa and along the way recorded local artisans who still use traditional methods.@ikiamazkonobieta https://vimeo.com/1029064366?share=copy#t=0

We’ve connected with our neighbours, the Mansons, for our milk supply. Watch this film to learn about the sustainable farming methods they use. https://youtu.be/pTw4t7ON4ls

Cheesemongers are categorically zealous. Their counters are their pulpits and they live to share their gospel. For some cheesemakers real cheese is worth fighting for, being brave for, even risking everything for.

We're on the Hyundai Country Calendar Episode 38 - The Neighbourly Whey. A Golden Bay dairy farm provides a way-of-life for three families, with the owner, farm manager, and neighbouring cheese-makers all working together.

International guests on the MOULD podcast; Gabrielle Kervella and Alan Cockman from Kervella cheese who are one of the three producers in New Zealand making Raw Milk cheese. With both sharing impressive cheese making resumes in Australia, France, South Africa and now New Zealand.

When Alan Cockman learnt cheese-making 40 years ago, he wasn’t allowed to touch anything in the factory. His only job for one year was to observe and taste the fresh milk every day.

"I must admit my big cheese wake-up call only came last month when I visited Kervella Cheese, a small boutique cheese maker at East Takaka. That visit proved a revelation for me."

Radio session with Country Life on RNZ. After years of making award winning goats cheese on an isolated farm near Perth in Australia, Gabrielle Kervella & Alan Cockman decided to sell up and retire to the greener pastures of Golden Bay.

GABRIELLE KERVELLA is hanging up her cheese hoops. After about 30 years making, setting and maturing some of the finest goat's milk curd in Australia, this tireless pioneer says it's time she "went fishing, or wrote a book or something".