Run by the same family for six generations, this small dairy takes about 50,000L of sheep’s milk a year and turns it into delicious cheeses, including soft, creamy Bulgarian cheese (aged for a full year) and a variety of gvina Tzfatit (Tsfat-style cheese; aged for six months) that’s harder, saltier and sheepier than the supermarket variety – both can be purchased at the tiny deli counter. To get there, go all the way to the bottom of the Ma'alot Olei HaGardom staircase, turn right and walk 50m.
There are 45-minute tours (adult/child 20/15NIS, in Hebrew) at noon on Friday; a cafe is planned. Cheeses are made each Thursday.
