Our personal story
Amit Rom
Since the farm was founded, its boutique dairy has made fine cheeses from the milk of pasture-raised goats. It turns out hard, semi-hard, semi-soft and soft cheeses alongside fresh dairy. The cheesemaking is done the old way, by hand — no preservatives, no colourings, no wax coatings. Every wheel is marked with the day it was made and the name of the cheesemaker, then aged in the stone cellar until it is ready. We work in small batches only, and when a cheese runs out it is gone until the next season.
