The joy of cheese and wine

ANNA HARWOOD INTERNATIONAL MEDIA PLACEMENT

Part of the joy of living in Israel as opposed to visiting for a short break is that it affords one the opportunity to spend weekends discovering Israel’s hidden gems, only unearthed through opportune conversations or chance encounters on a morning hike.

Hiking through the Jerusalem Hills, wooden signs adorned with an image of a goat lead the way to a delicious cheese dairy, nestled in a cavernous hollow close to the Sataf springs. Owned by Shai Seltzer, together with his sons, he has been creating his mouth-watering goat’s milk cheeses since 1974.

A former botanist, Seltzer received his first lesson in cheese making from a local monk and has continued to learn about cheese-making techniques ever since. He has become somewhat of a jetsetter, attending international conferences on artisanal food from Europe to Africa to Asia, tasting, smelling and learning as he goes. “It is a way of life; we live within the cheese-making process,” he said.

Seltzer explained that the process is akin to painting a watercolor. One begins with a wet canvas and slowly but surely, the colors are added to create a masterpiece. Likewise, with artisanal cheese, one begins with the milk and then the specialist enzymes, yeasts and bacteria are added and, slowly but surely, unique cheese is created. “Milk is the ultimate food and the foundation on which life is developed,” said Seltzer. “We then carefully nurture this base to create our cheeses.”

Seltzer’s cheeses are made with painstaking care, tasting the cheese in every stage of preparation, adjusting and refining the process as he goes.

“The cheese we create is an expression of the land on which it is created,” he said. “Month to month, year to year, according to the weather, what the goats are eating and the land on which they are grazing, the cheese changes. We can give a name to each type of cheese but it is incomparable to cheeses created elsewhere. Our cheeses are simply an expression of the Judean Mountains.”

Alongside the natural limestone cave in which the cheeses are stored to mature and ripen, more than 170 goats graze on the mountainside. These goats have adapted to their lush, mountainous surroundings and produce high-quality milk, rich in fat and dry matter (milk content excluding the liquid). The Seltzer family has developed a range of cheeses, which they serve to visitors alongside specially selected wines, which bring out the unique flavors in the cheese. “Wine and cheese make a wonderful pairing once you discover the perfect match,” explained Seltzer’s son, Omri.

Omri Seltzer, who produces overflowing cheese platters and the wines with which they are served, said, “Here in Israel we have wonderful wines, but we chose the award-winning wines from the Golan Heights Winery, both due to their depth of flavor and also, in our opinion, because they are the best kosher wines.”

Being a kosher dairy has not limited Seltzer and he said that their farm is one of the few places that observant Jews are able to sample hand-crafted, artisanal food served with high-quality, internationally acclaimed wines.

Soft cheeses

The first cheese group to be sampled is the Seltzers’ range of soft cheeses. These are deliciously decadent, creamy cheeses, whose flavors coat the tongue as it melts in the mouth. There is a scrumptious fresh cheese wrapped in vine leaves which adds yet another dimension to the flavor and then there is the crumbly Mony cheese which has a much softer, delicate taste.

The soft cheeses, Omri Seltzer pairs with the Yarden Gewurztraminer, a wine that can be described as an off-dry, fruity wine, which noticeably enhances the cheeses’ flavor. The fruitiness and tart acidity of the wine cuts through the creamy cheese, refreshing the palate and allowing the individual flavors in the cheese to be fully expressed.

Hard cheeses

Proceeding to the hard cheeses, the platter Seltzer produces is laden with cheeses of a range of colors, textures and sizes. These cheeses have tough rinds, which absorb the earthy aromas of the cave in which they are stored. One such cheese, Michal, is a young, hard yellow cheese. Its ability to both crumble and melt in your mouth is only half of its charm. An exhale through the nose completes the tasting, leaving the tongue with a robust flavor majestically capturing this rich cream of the goat’s milk and the gentle bitterness and earthy flavors from the seven months of fermentation in the farm’s cave.

These harder cheeses need a fruity, fuller-bodied wine to complement them and Seltzer pairs them with the Yarden Cabernet Sauvignon or the Yarden Pinot Noir. The pinot noir’s fruity notes of sour cherry and raspberry are delicious on their own but paired with these hard, goat’s cheeses, they develop into a well-rounded wine filling the palate with its elegant finish. The Yarden Cabernet Sauvignon is undoubtedly a full-bodied wine, fit to pair with the strongest cheese. It is deliciously complex and, in addition to its noticeable fruity character, its earthy and oak notes complement the earthy flavors present in the cheese.

Ending the tasting with the special Yarden Heightswine, Seltzer produces their masterpiece, a cheese aged for four and a half years in their cave. This aged cheese, hard like the rind of Italian Parmesan but crumbly like short bread, is an ecstatic collision of sharp nutty flavors with gentle creamy tones. It has a subtle sweetness and, for this reason, is delightfully paired with a dessert wine.

The Yarden Heightswine has deliciously concentrated flavors with a long finish, leaving aromatic hints of litchi and summer fruits lingering on the tongue and complementing this unique cheese. The Heightswine is a sweet wine that leaves even the most ardent dry-wine fan hankering after a second glass, and it could easily be served with any cheese platter. Paradoxically, sweeter wines are often paired with sharp, blue-veined cheeses as they break down the salinity and sharpness of the cheese, creating a perfect balance.

For visitors traveling the beaten paths of the Jerusalem Hills, the Seltzer’s farm is a highly recommended pitstop to tantalize the taste buds. For those wishing to recreate the experience at home this Shavuot, presenting a smorgasbord of carefully paired cheeses and wines will delight guests and elevate this dairy-themed festival to new levels.

How to get there:from the Sataf Visitors Centre, either park your car and descend by foot, or continue on the rocky path, following the signs with pictures of a goat until you reach the small farm nestled on the mountainside.

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