The Kornmehl Farm was founded by Anat and Daniel Kornmehl, graduates of the Faculty of Agricultural Science, Hebrew University, on Rosh Hashanah Eve, October 1st 1997.
Situated among magical views of the desert hills, the goat farm faces remnants of terraces belonging to an ancient farm from the Middle Bronze period (3000-4000 BC).
The goats are raised rigorously with special attention to living conditions and nutrition which contributes to the high quality of their milk, their wellbeing and health.
The goats are milked twice a day in the milking parlor and then the milk is transferred to the dairy that was built by the couple.
Daniel Kornmehl acquired his experience as a cheese maker in Israel and in France. Daniel places emphasis on keeping traditional values of cheese making, while adapting them to the local environment, creates cheeses that are personal interpretations of famous French varieties.
The restaurant opened on Rosh Hashanah eve 2007 and is built from old train cabins. The food served is based on the array of cheeses according to the season, some cheeses are especially made to use as ingredients for the portions served. The kitchen emphasizes local and fresh produce keeping high quality food. Each meal is made fresh according to the specific order.