For the milk: Get to know the dairies that await us on Pentecost
The connection between the holiday of dairy foods and a long weekend, provides an opportunity for a trip following the cheeses we eat.
Taste boutique cheeses on a farm in the Negev, visit a dairy that produces Circassian cheeses and go out for a family get-together in the barn.
Get to know the small (and large) businesses that are waiting for us in weeks
Ilana Stotland
02/06/2022
Thursday, 02 June 2022, 14:26 Updated: Friday, 03 June 2022, 08:19
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Cornmel farm cheeses (Photo: Nurit Sharet)
Cornmeal Farm
Cornmel Farm, planted on a hill overlooking the desert landscape of the Negev, 30 km south of Be'er Sheva, was established in 1997 by Anat and Daniel Kornmel, graduates of the Faculty of Agriculture
. And proper nutrition that contributes to the quality of the milk and the health of the goat, "says Anat." We milk the goats once a day, and produce cheeses between two and three times a week.
Every day there is work in the dairy, because our cheeses go through a process of ripening.
All cheeses are named after the goats.
We give credit to the manufacturers.
Every holiday, especially Shavuot, which is the farmers' holiday, excites us.
But we do not have the ability to increase production in preparation for the holiday because we depend on milking the goats.
With all the will, the goats set the pace, and that's a good thing. "
Most of the cheeses, she says, are based on French cheese technology.
"We make cheeses using Camembert's, Berry's technology. In addition, we also make yoghurt drinks. The farm has the herd, the milking parlor and the dairy. There is also a restaurant and shop where we sell our produce along with related products. We bake light bread, Miss cucumbers in whey. "
Not to be missed: "Stain" cheese (NIS 23.6 per 100 grams), named after a goat, one of the founders of the herd, which had a large stain on the belly. Also on a 'Yael' yogurt drink, named after the goat Yael. It is a sour yogurt, with a very smooth and delicious texture (NIS 14 per 300 ml; NIS 32 per 1 liter).
Opening hours during the holiday: June 4: 10: 00-16: 30;
June 5: 10: 00-17: 00
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Ein Kamunim cheeses (Photo: Courtesy of Ein Kamunim)
Ein Kamunim Dairy
Ein Kamunim is a farm in the Lower Galilee, founded in the early 1980s by the Oberutzky family.
In a herd of hundreds of goats, the shepherd grazes naturally in large areas.
There is also a dairy, an oil press, a shop and a restaurant on the purity of self-made products.
There is also a living area with goats.
Ein Kamunim Dairy produces about 30 types of goat cheese from the local herd's milk, such as lavane, Safed, hard cheeses aged at least a year and French-style cheeses, such as berry, camburian and more.
"I deal with everything: from goat to cheese, with the help of our team, of course," says Peleg Oberutzky, a second-generation farmer.
"Our products are sold in our store, and we also work with delicacies in Tel Aviv and Jerusalem and with some hotels in Jerusalem. Even though I have been in the field for years, when a Shavuot celebration begins, it is always exciting. On the eve of a holiday, people come to us in white. Goats have the most milk, this is their season. "
• Not to be missed: "In the French style, I would not give up on 'Shahar' cheese, which has a very special taste, belonging to the washed cheese family (NIS 25 per 100 grams). For hard cheeses, I recommend 'Tal Hagalil' - old-fashioned cheese with bay leaves (21.9 NIS 100 per 100 grams), and also on Spanish cheese in wine (NIS
21.90
per 100 grams).
4:00 pm
Cheese from Alberus Dairies (Photo: Avgana Aslan)
Elbrus Dairy
The Elbrus Dairy in the village of Kama in the north was established in 2010 by the couple Noah and Sarah Tahachu.
"This is a small, boutique home dairy that is licensed by the Ministry of Health," says Sarah.
"We buy dairy milk from a nearby moshav and produce traditional Circassian cheeses from cow's milk only. Next to the dairy there is a cheese shop, and through the dairy window you can see the cheese production process. My husband and brother produce the cheeses, and I deal more with the administrative side."
The dairy produces three types of Circassian cheese: regular-classic (semi-hard that is between ricotta, Safed and Bulgarian);
Smoked cheese;
And stone-spreading cheese for the stone.
By prior arrangement, you can come to the place in groups and receive instruction on cheese production and the Circassians.
"We are very excited for the holiday. We like to meet people and tell them about the Circassian cheeses," says Sarah.
Do not miss: "You must taste the lavna (NIS 35 per unit weighing over half a kilogram), and the smoked cheese (NIS 40 per unit weighing over half a kilogram). The smoked is very special in taste. The classic lavna is both delicious and very useful in the kitchen .
Opening hours during the holiday: June 4: 09: 00-19: 00;
June 5: 08: 00-19: 00
Cheeses from Dear Nina Dairy (Photo: Courtesy of Nina Dear)
Dear Nina Dairy
Dear Nina is a boutique dairy in Moshav Netaim (southwest of Rishon Lezion) for the production of goats' milk and yogurt, without preservatives, using traditional methods.
The place was established in 2008 by Hanan and Rotem Gad and with the help of Rotem's family (Nina is her mother's name).
"We raise about 200 goats and take care of everything they need," says Rotem.
"The goal was initially just to raise the goats, but in the end we also started making cheeses. The dairy produces yogurt (also flavored yogurt with added fruit), a variety of soft, semi-hard and hard cheeses. My husband mostly produces, and I have more faith in the administrative part. "We have a deli store with all our cheeses and related products such as olives, olive oil. The store is next to the dairy and you can see through the window the production process. Every Friday-Saturday the barn itself is open. Even on the eve of the holiday you can enter the barn, pet the goats, goats."
The dairy's produce, says Rotem, "is only sold in our store. We are a small, boutique, non-industrial dairy, we do not intend to market ourselves to stores. We produce what we can. Weeks is my favorite holiday, and we try to make more special cheeses. Some time ago We made cheese with blush, which should be ready for Shavuot. "
Not to be missed: "Mika 'cheese after my daughter "Like mustard, paprika and more (NIS 18 per 100 grams). We also have an amazing heart of goat's milk (NIS 12 per serving with toppings)."
Opening hours during the holiday: June 4: 08: 30-14: 00
Shirat Roim Dairy (Photo: Shani Berl)
Shepherds' Dairy
In 2008, Michal Mor Melamed, a former communication clinician, founded the Shirat Roim boutique dairy.
She decided to make a career change in her life, following a visit to the Alps where she saw how Swiss cheese is made and was fascinated.
The dairy is located in Lotem in the Lower Galilee within the boundaries of the Misgav Regional Council, and uses traditional methods to produce 28 types of cheese from sheep's, goat's and sheep's milk: hard, semi-hard, semi-soft and soft cheeses.
Some of them have already won prizes in international competitions.
"I take the milk from growers. Our specialty is to make cheese," says Moore Melamed, noting that the dairy only works on pure women.
"I am the cheesemaker, and there are four other women who help me. The dairy cheeses ripen between three weeks and a year and are washed on a daily basis with salt water throughout their ripening period. Adjacent to the dairy we have established a boutique visitor center, 'Cheese House'.
There are various activities for groups around the subject of cheese.
I built the place in such a way that in the visitor center there is a transparent wall through which you can see the production and maturation room.
There is also a deli where you can purchase the produce.
This is a place for foodies, for culinary lovers.
On Friday (today) a fair of boutique producers is held ahead of the holiday, selling olive oil, jams, honey.
Everything is local, Galilean. "Shavuot, says Moore Melamed, is a holiday that makes her work all year round:" When Shavuot is over, I immediately start making cheese for the next Shavuot.
The most fun thing is to see people getting excited about your cheeses.
I will not be rich from the dairy.
The satisfaction is that people enjoy the produce. "
Not to be missed:" 'Maayan Harod' (NIS 25 per 100 grams) - hard cheese made from sheep's milk and amazing in taste;
And 'Peri Megadim' (NIS 25 per 100 grams) - a special-tasting sheep's cheese.
Opening hours during the holiday: June 4-5: 10: 00-17: 00
The Dairy Cow Trail (Photo: Maya Brandes)
The Dairy Cow Trail
The place, owned by Zvika and Efrat Brands, is located in Moshav Bethlehem in the Galilee in the Jezreel Valley, and specializes in agricultural tourism built on various activities in the barn.
"The barn, which has 110 cows and also calves and carts, has existed for 65 years. We produce 3,500 liters of milk a day, which go to Tnuva. We have been in the field of tourism for about 20 years," says Zvika.
In the "Dairy Cow Trail" there is an activity in a barn that is suitable for children and families: you get an explanation of the place, pet the young calves, feed the cows, at the milking parlor you learn to milk with your hands.
The milk is poured into bottles and the little calves are swallowed.
Visit a robotic barn, and also make chocolate and butter cream (NIS 45 for an hour and a half activity. Payment from the age of two and a half).
* Opening hours during the holiday: 4 and 5 June: 09: 00-18: 00
Yotvata Park, an experiential visitor center (Photo: PR)
Yotvata
The Yotvata Dairy belonging to Strauss is kosher and therefore closed on Saturdays and Israeli holidays, but if you are on your way to Eilat or Sinai, you can stop at the tourist complex that combines the nostalgic Yotvata Inn and Yotvata Park - an experiential visitor center for the whole family. .
Some of the activities include exhibits that tell the historical path from the beginning of the establishment of the kibbutz, the vision for the establishment of the dairy and the history from then until today, when Yotvata became one of the leading dairies.
You can also find all the milk drinks, and the milk itself, of Yotvata Dairy that are sold in the store inside the Yotvata Inn.
For Shavuot, the place also offers a collection of ice cream flavors flavored with cheesecakes (tour of the park: NIS 25).
• Opening hours during the holiday:
June 4: Inn: 08: 00-20: 00, Park: 11: 00-16: 00;
June 5: Inn: 07: 00-21: 00.
Park: 10: 00-16: 00 (last tutorial one hour before closing).
Of money
Tags
Weeks
dairy
Dairies
visitors Center
