About Kornmehl Farm
Anat and Daniel Kornmehl, graduates of the Faculty of Agricultural Science, Hebrew University, established the Kornmehl farm in October 1997. Daniel Kornmehl acquired his experience as a cheese maker both in Israel and in France. Daniel places emphasis on keeping traditional values of cheese making, while adapting them to the local environment, creating cheeses that are personal interpretations of classical French varieties.
Situated among magical views of the desert hills, the farm faces remnants of terraces of an ancient farm dating back to the Middle Bronze period (3000-4000 BC).
Anat and Daniel believe that the health of their goats and the quality of their milk, which is antibiotic and hormone free, comes from the permanent attention that they give to the goats living conditions and good feed.
The goats are milked daily in the milking parlor. The milk is then transferred to the dairy that was built by the couple.
The Kornmehl restaurant opened on the Jewish New Year of 2007. The restaurant was built of repurposed train cars. The dishes are based on the variety of the farm's cheeses according to the season.
Some of the cheeses are made especially as a high-quality raw material for the use of the restaurant's kitchen. The development of the menu was as a follow up to the house cooking, with the emphasis of using local made and fresh ingredients.
The pastry is baked daily.
