Rounds of Camembert at the Al-Karam Farm. Dan Peretz

In Pastoral Israeli Arab Village, a Cheesemaker Hones His Craft

On the outskirts of his village, Ar’ara, Shakib Mar’i runs a small dairy that produces yogurt and labaneh, as well as fine aged cheeses made from fresh goat and sheep’s milk.

Seven in the morning at the Al-Karam Farm in the village of Ar’ara. The morning milking, which began two hours earlier, has just finished, and Shakib Mar’i is adding a cheese-making enzyme to a tub of pure...

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