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Shahat Cheese by the Case 12 Cheese/4.6 oz. Each
Avinoam and Michal Barkan have done over 15 training periods in France and Spain to learn cheesemaking techniques which they brought back to their Moshav in Israel. The Brakin family's Barkanit Dairy is a spread of 500 acres in the village of Kfar Yechezkel in the north of Israel, next to the Tabor mountain. The herd of 450 goats and several hundred sheep enjoys natural pastures all year around.
With the exception of Tourquoise cheese, which is certified by the Rabbinate of the Gilboa, all Barkanit cheeses are OU kosher and Cholov Yisroel.
Shahat is a blend of sheep and goat milk, fashioned into a French Selles-sur-Cher style. It is round and flat (fitting nicely into a hexoganol box), and its rind is covered in plant ash and white mold. The creamy texture on the inside, due partly to its careful maturing process, gives it an elegant personality. While Shahat is already interesting at the beginning of the production process, it becomes even more unique as the cheese fully matures.
The box is opaque, obscuring the cheese. Check the sell-by date to determine which age of cheese best suits your purposes; a cheese close to its date will be firmer with stronger flavors, and one with a long shelf span will be softer and creamier. Each cheese is wrapped in an aerated plastic which allows it to breathe on the shelf. Barkanit's delicate soft cheeses are best cut with a wire cutter or very thin, small knife.
Shahat is a blend of sheep and goat milk, fashioned into a French Selles-sur-Cher style. It is round and flat (fitting nicely into a hexoganol box), and its rind is covered in plant ash and white mold. The creamy texture on the inside, due partly to its careful maturing process, gives it an elegant personality. While Shahat is already interesting at the beginning of the production process, it becomes even more unique as the cheese fully matures.
The box is opaque, obscuring the cheese. Check the sell-by date to determine which age of cheese best suits your purposes; a cheese close to its date will be firmer with stronger flavors, and one with a long shelf span will be softer and creamier. Each cheese is wrapped in an aerated plastic which allows it to breathe on the shelf. Barkanit's delicate soft cheeses are best cut with a wire cutter or very thin, small knife.
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