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Jerusalem Post - Jerusalem
Author: Carmel, Ava
Date: Aug 9, 1991
Start Page: 06
Section: Features
Abstract (Document Summary)

Ten years ago the second generation moshavniks would never have imagined that one day they would be producing authentic French cheeses. Avi's grandparents, who came from Russia and Yemen, had the honor of being among the first "mixed" marriages in Israel. [Michal Brakin] is a physiotherapist, whose Sobotnik grandparents walked to the Holy Land from their native Russia, then converted to Judaism.

In 1975, the Brakins began raising sheep and selling the milk to Tnuva. Five years later they added goats to their herd, in order to take advantage of additional pasture that became available in the region. When Tnuva suddenly announced that it would no longer accept their milk because it was too rich, Avi was devastated. The goats, who fed on natural pasture all year round, and were given virtually no concentrated food or hormones, produce milk with a very high fat content - 5 percent as opposed to the 3 percent national average.

Avi's parents are in charge of the milking, which is done twice daily, at 6 a.m. and 4:30 p.m., using a modern milking machine. Michal makes the cheeses. She shows me around the dairy, which is adjacent to the house. The refrigerators are stacked up to the ceiling with racks of various cheeses and a fragrant, moldy scent pervades the room.

Buy Complete Document: AbstractAbstract Full Text Full Text

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