Originally from the north of the Negev, Amit Rom carved a path to Mount Kammon in the Lower Galilee. In 1986, after his military service as an air force officer, he fulfilled his dream of establishing Rom Farm, which is both a center for those with disabilities and a space open to the public. Central to his agricultural haven is a free-roaming goat herd, guided daily by a shepherd committed to the delicate balance of local wildlife on the mountain. The herd is made up of around 120 mother goats, who are offspring of the local Baladi and Shami breeds whose rich milk is used to make both soft and hard cheeses on the farm. While the goats take center stage, the panoramic view from Mount Kammon, the highest peak in the Lower Galilee, is equally captivating. The farm’s bistro, which focuses on farm-to-table fare, is the perfect spot for a leisurely Friday brunch.

Making Cheese, Photo: Noam Preisman

Rom Farm also houses a center where individuals living with intellectual disabilities can actively engage in a range of farm activities, from tending to the organic vegetable garden to crafting handmade products, which along with cheese and pantry items from local producers, are available at the farm’s store. The farm also offers courses and workshops in edible horticulture and forestry, beekeeping, and the art of cheesemaking with professional guidance from Ezi Mitrani, the dairy’s skilled cheesemaker.

Nurit Poran remarks, “The delicious cheeses, the grazing herd, the scenic pasture, the impactful rehabilitation center, the flourishing vegetable gardens, and the inviting bistro collectively weave a beautiful narrative of entrepreneurship, culinary excellence, connection to the land, and community engagement at Rom Farm.”

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