Just spread the mustard and honey directly onto the bread, lay the basil leaves on the honey side, roughly cut the egg over the bread, and enjoy
After having fun throughout Sfat, I made way Eastward towards Ein Kimonim, which is a private goat cheese farm on the way from Lake Kinneret to the Mediterranean. After turning of the main highway, in a dangerous and quite precarious exit, I slowly drove up a one way dirt road till I arrived at the cheese store. Upon parking my car in the lot, I noticed some moving creatures in the embankment just behind my car. They were sitting on the rocks and just starring at me with a gaze, almost to fake to be real. After grabbing a couple of shots, I moved closer to get a better look, at these rodent like creatures. Later I would find out from a waitress at the adjacent restaurant, that in Israel they are called “rock bunnies” and are found all over the north or Israel.
Upon entering the store I was pleasantly surprised to see a grand refrigerator counter filled to my hearts delight, with fresh made goats cheeses. However, the cheese could only fit such an atmosphere, as the small store resembled that of any Tuscan deli, that could be thought of in a dream. Waiting for my turn, as snacked on a bowl of complimentary olives, which were picked on the property, and had to be some of the best I had ever eaten. (I bought about 5 packages of sealed olives to go..)
When it came my turn to order I went with their flag ship cave aged goat cheese, which had a pleasantly sweet must, with a creamy bite that filled the palate and left a mild after taste. The other cheese I bought was a red wine incrusted goat cheese, with a 3-4 month age. It was sweet, salty, creamy, and quite enjoyable paired with a Tishbi French Colombard.
I have to say that I will go back…..
Back to writing finally…. The last couple weeks have been a bit hectic as I traveled my way up and down Israel, tasting the many pleasant foods that this country has to offer.
Once in Sfat (Safed) I searched for the famed Sfat cheese store. This place has been open for around 150 years ( maybe more) and has seen its share of wars. It has belonged to the same family for 7 generations and I was happy to see it at full capacity and open!!! It seems that every other time I had been in Sfat the place was either closed or under renovation. Finally, I made my way inside and was happy to see a table full of wonderful cheeses, home made halva, and fresh local olives. As I entered the owner cam up from behind me and asked me to sit down at a centrally placed round table, for a cup of complimentary coffee,( a pleasant surprise) I must have been the first of the day or they are just this nice to everyone. Even the coffee was delicious, perfectly mellow with a very nice hint of Cardamom. Delicious indeed…..
I ended up going with the goat cheese in wine, which was pleasantly mild with a lingering after taste.After I had finished enjoying my coffee and purchases, I moved on to take a look at their Sfatit (French cheese) aging room. These spongy and salty cheeses are made of fresh un-pasteurized cow milk and stay about three months in the cellar. There was a moldy scent in the room which reminded me of everything great……..