Along the years Avinoam and Michal, the Barkanit owners, did over 15 training periods in different regions of France and Spain learning various cheese making techniques. To have the right milk quality Barkanit has its own goat and sheep herd, fed in the surrounding pasture fields of the Harod Valley in the North of Israel.

Some cheeses produced by the Barkanit are variations upon well-known traditional French cheeses, others are original creations of the dairy; all are made in a non-industrial way from full milk, respecting nature’s way of doing and without any technological methods.

Barkanit dairy produces two main types of cheeses. Its first speciality is ripen, semi-hard goat and sheep cheeses. This family of cheeses has the particularity of being able to age and mature. Each cheese is enveloped by specifically selected moulds; as the cheese ages the moulds rind penetrates deeper and deeper from the outside to the inside of the cheese changing it’s texture and taste.

The second specialty is the fresh cheese family. Characterized by its creamy texture this family offers a variety of products associating fresh cheese and: herbs, honey, blue cheese, sun dried tomatoes.

All cheeses produced by Barkanit are Kosher and OU certified. All cheeses are made from pasteurised milk. All can be consumed as such or used for cooking / baking.