Daniel and Anat Kornmehl have been crafting exceptional goat cheeses for three decades on a solitary farm in the western Ramat Negev, along what’s now the Negev’s wine route. Both graduates of the Faculty of Agriculture in Rehovot, they employ French techniques, which Daniel learned while working in France. Meanwhile, Anat oversees the goat herd, which grazes on ancient terraces dating back to the Bronze Age. The goats are raised with a focus on proper rearing and nutritional conditions, contributing to the quality of the milk and the health of the goats. During the dry seasons, the farm makes cheese with cow’s milk.

Cheese wheel. Noam Preisman

Since 2007, the team has also operated a restaurant that serves their cheese, along with breakfast, salads, and freshly baked pastries with a beautiful view of the loess hills of the Negev Plateau.

“Daniel and Anat craft some of the finest goat cheeses I’ve ever tasted,” says Yuval Ziv. “Whenever I travel to and from Eilat, I make it a point to stop at Kornmehl Farm. I get excited every time. Don’t miss their Ketem cheese, one of the best in Israel, in my opinion.”