Run by the Kadosh family for seven generations, this microdairy produces minuscule quantities of deliciously sharp, salty gvina Tzfatit as well as a variety of other cheeses, including blue cheese, kashkaval and pecorino. You can usually watch cheese being made on Sunday, Tuesday and Thursday from 8am to 3pm. To get there from the Synagogue Quarter, follow the signs down the hill to ‘Safed Cheeze’ or 'Zefat Cheeze'.
The dairy sells cheeses, as well as halva made with honey, stuffed grape leaves and local wines. A sampler plate with about 10 cheeses and bread – enough for a meal – costs 40NIS.
