A refined and fresh salted cheese. Thanks to a unique recipe, we are able to make cheese you cannot find anywhere else. With a rich variety of fine flavors. Great for sandwiches and salads but also for cooking and baking. Now available in a limited edition of willow and za’atar.
Sirene: Reem and Shita
Salted cheese with strong flavors. Goes through a brining process in sealed containers for 3-12 months, during which it gets a deep flavor profile which only get stronger in time. Great with a cold watermelon, in salads and also for cooking or baking.
The popular cheese. Made out of organic goat milk from our local pen, providing it with a unique tangy and rich flavor. Great as a spread or dip.
Our flagship cheese. Belongs to a family of semi-hard cheese (also known as ‘yellow’ cheese). Similar to the Dutch Gouda but sharper since it is made out of goat milk. Goes through a maturing process (in the cheese fridge) for 4-12 months. With both strong and gentle, varied flavors. Great as a snack next to a good glass of wine, in sandwiches and also good for pies and pastries.
Tzeela cheese with organic herbs from the local herb garden. Belongs to the family of semi-hard cheese (also known as ‘yellow’ cheese). Similar to the Dutch Gouda but sharper since it is made out of goat milk. Goes through a maturing process (in the cheese fridge) for 4-12 months. Slightly softer than Tzeela. Its herbs give it a unique aromatic flavor. Great for baking, in sandwiches or simply as a snack, next to a good glass of wine.
Belongs to the family of semi-hard cheese (also known as ‘yellow’ cheese), similar to the French Tomme cheese. Matured for 4-12 months. Has a buttery and refined flavor and is relatively soft. Good for those who love mild-flavored cheese. Great as a snack, next to a glass of wine, in sandwiches and also for pies and pastries.
A Camembert-style cheese made out of organic goat milk. After about a week of maturing in the cheese fridge, the cheese is covered in white and velvety mold. At first, characterized by a hard texture and mild flavor, but becomes more runny on the inside, as time passes, and gets a strong and slightly bitter flavor. So, for those of you who like milder flavors, make sure you eat it fresh, and those of you who enjoy sharp-flavored cheese, best let it mature in the fridge for about a month (or more) before eating it.