Galilee dairy uses 13th century recipe to make labane and jibni
It is only in the past hundred years that cheese-making has become a year-round activity.
“Take cheese that was made in the second half of March or in April, salt it and place it on a wooden block in a well-ventilated place, high above the ground. Occasionally the cheese needs to be dried with the aid of a loose-woven cloth and coated with oil and salt until it appears to have absorbed sufficient salt and has dried completely. This process should take place in May....
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