Our Cheeses

How we learned to make cheeses

They say you can also learn from books. We wanted more.
After taking theoretical courses of the Ministry of Agriculture, we were well received at “Har Haruach” Dairy Farm, where we got to experience practical work for several months. Two educational trips to Spanish dairy farms resulting in more ideas, a study tour in France improved flavors and fragrances, and more to follow…

Cheese production processes are very accurate; however, there is honored importance to the personal touch of the cheese maker, which explains the difference between cheeses of various domestic dairy farms, even if it is the same cheese.
All of our cheeses are made manually with no preservatives or change, or any addition to the full natural milk.

You can taste and purchase our cheese in the Farm’s Shop, 
all hours of the day from sunrise ‘till dawn. For further information, contact via the website or telephone: 0544218789

All made with milk from goats that we breed.

The yogurt

great as a saturating, refreshing and excellent drink, manually poured. 
* In season, the yogurt is hung in the dairy farm and becomes a smooth labane spread with a delicate goat flavor

Hagar

fresh Zfatit-style cheese, made in various flavors:
natural, onion and sumac, sesame and Za’atar, dried tomatoes and garlic, and nigella.
Experts say it is the best in Israel…

Feta

salty cheese with a butter-like texture, excellent as a spread for fresh bread, seasoning a salad or as a refreshing addition to a watermelon.

Haloomi

sticky cheese with medium saltiness for frying, cooking and grilling.

Noam

moldy cheese Camembert style, made in both natural and nut flavors.

Maayan

soft cheese with ash coating, St. Moore style.

Valency

soft cheese with a strong flavor, made with ash coating as per the finest French tradition.

Tom

semi-hard French-style cheese, sold after at least 4 months of aging, delicate flavor. Its unique flavor has an increasing prominence.

Nitzan

five-months year old hard cheese with various surprises – wine, thyme, nigella or black pepper. Its flavor is delicate when it is still young, and grows stronger as it ages.

Renana

hard, Italian-inspired sour cheese, ages for about three months and is treated with reduced balsamic vinegar to achieve the right flavor.

Tamar

hard, Italian-inspired sour cheese, ages for about three months and is treated with reduced balsamic vinegar to achieve the right flavor.

Kessem

semi-hard young cheese, only two months old and with a strong flavor.
Kessem was born after a visit to dairies in Spain, and after a production error – one taste of it and the error became the official recipe…

Rachel

befitting its name, Rachel is the oldest cheese in the fridge, after receiving dedicated treatment for over two years, Rachel gains a crystal-like, crumbly texture, an eminent fragrance and flavor that dominates the oral cavity…

Zohar
Local Cheddar cheese, a consistent texture and excellent taste; aged for at least 4 months!
OUR RATINGS

Recommended 8.7

5-Stars Weekend Rating

9.1 BOOKING score

5-points rating in TRIPADVISOR

Gay-friendly

Accessible

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