A fascinating meeting and a glimpse into the world of Middle Eastern cheese making.
In the workshop, we will learn about the principles of curd and make delicious Circassian cheese from the fine milk of Havat Rom.
The Circassian cheese got its name because the first dairy that made it in Israel learned how to make it from the wife of a Circassian worker on the kibbutz.
After we understand how milk turns into cheese, we will wrap the curd (the fresh cheese we have just made) in Kadaif hairs and make it into a particularly sweet and delicious knafe … bon appetite!
Uri Bar Yosef and the Havat Rom team chose to work on the farm out of a deep connection to the values that underlie our agricultural endeavors. Each and every one of them bring their all to the farm and so it is shaped according to the connection between the souls and the environment. We are constantly working in the fields of sustainability and ecology, and seek to do good with nature and live close to the Earth.