A rare place still making excellent dairy products on a small scale

Article summary

In her food column, Ronit Vered writes about Wadi Attir’s dairy products. The opening focuses on butter made from sheep and goat milk, describing its soft texture, delicate flavour and small-scale production.

The standfirst introduces a modern dairy preserving Bedouin traditions through clarified butter, cultured milk and yogurt stone. Dor Kedmi’s photograph shows cones of salted curd. This summary and the excerpts cover the publicly accessible opening and standfirst; the remainder is for Haaretz subscribers.