The small dairy – a cheese workshop
Sharon Area travel guideThe dairy founded by Dana Tal and Tamir Peretz is called a “cheese workshop”, and it certainly deserves a precise descriptor, as the two young couple are crazed by artisanal food production and want to share what they know. These young cheese loaf makers stick to traditional methods to craft flaky and round cheese loaves. There is a shared desire for uncompromising excellence and uniqueness in each of them. The two have just started a cheese workshop in the former kibbutz dairy’s space, which they opened recently. A pair of saffron spots protrude from the surface of “Ella”, a soft and aged cheese with a brush of honey smeared on top. While studying and training in Italy, the two worked with grazing cows and an Italian baker who taught them how to make cheeses from natural sourdough.
They allways continue to develop new cheeses! A Gorgonzola Carmosa! For those who don’t know it, it’s a creamy blue cheese that can be eaten literally with a spoon.
In the blue cheese refrigerator – this is where “Naomi” is aged in Gorgonzola-Stilton style for 100 days.It’s separated from the rest of the cheeses in order not to “stick” them with the blue mold (in the professional parlance, Roquefort mold).After the ripening is finished, they move to a showcase in the store, to the chef’s restaurants and delicatessens throughout the country.
Givat Haim Ihud, Givat Haim, Israel
+972-54-641-0424
