About Bat Harim
A combination of a love of cooking and a desire to contribute to the development of the north created a dairy with an international flavor
What is the story of the dairy?
When Eli and his partners decided to take a cheesemaking course to enrich their knowledge, they never imagined that it would end this way.
The two fell in love in the field, signed up for more and more workshops in Israel and abroad and in the end decided to take their love a step further and open a dairy in the Galilee.
The location of the dairy in Kibbutz Malkia in the Upper Galilee was no accident: Eli and his partners aspired to contribute to the development of the north, to add jobs
What cheeses are produced at the dairy?
The cheeses are produced using traditional methods by hand and without the addition of preservatives or stabilizers. The cheeses are aged on wooden shelves for about 4 to 10 months and even more, later the cheeses are washed with liquids, beer and olive oil.
At Bat Harim Dairy you can find cheeses in styles from all over the world: Italian cheeses such as pecorino and provolone, Spanish cheeses such as Manchego – ours comes with added spices such as black pepper and truffle.
Soft French cheeses like Brie and Camembert, French-style Tom but with the addition of za’atar.
Of course cheese in the style of the Dutch Gouda, we add spices and flavors such as truffle, cumin, old mustard seeds, Tuscany.
In addition, you can find local style cheeses such as labneh and different yogurts.
We work non-stop on developing different products and adapting the existing ones to the Israeli palate.