After completing their studies and internships in Italy, Dana Tal and cheesemaker Tamir Peretz returned to Peretz’s childhood kibbutz, Givat Haim Ihud, with a vision of producing unique cheeses in Emek Hefer. They successfully integrated into the kibbutz dairy which was facing closure, and in 2022 they transformed it into an artisanal factory for Italian Piemontese-style cow’s milk cheeses.

Located next to the kibbutz’s cow shed, their dairy utilizes the freshest milk available, embracing a traditional cheese-making process with natural bacteria. The diverse cheese lineup includes hard, semi-hard, and pasta filata (mozzarella-style) cheeses. The hard and semi-hard varieties bear names inspired by the daughters of their friends and kibbutz members: Gali, Ella, Nili, Naomi, Ofri, Gefen and Ma’ayan. The mozzarella-style cheeses, which include scamorza, burrata, and stracciatella, stand out for their clean flavors. When visitors pick up their cheese, they can peer into the cheese aging room. You can also find their cheeses at restaurants and specialty shops around the country.

A cheese wheel, Photo: Noam Preisman

“Spotting a restaurant featuring cheeses from Hamachleva Dairy on its menu is a quality indicator for me,” notes Ravit Danino. “It signifies an appreciation for local artisanal production, emphasizing the restaurant’s commitment to supporting them. Moreover, the unique flavors and rich umami of Hamachleva Dairy’s cheeses add an extra layer of intrigue to the dining experience.”

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