A soft cheese made from 100% pasteurized goat milk, ripened for three weeks under a white Penicillium candidum mould coat. A creamy, melting texture and a milky, buttery flavour with delicate nutty and herbal notes.
Goat milk
Gold medal · Mondial du Fromage 2025, FranceIts inspiration
A soft, local goat cheese that combines inspiration from the world of French Brie cheeses with the raw materials and character of the Galilee.
Making and ripening
Made from 100% pasteurized goat milk, ripened for three weeks under controlled conditions beneath a white mould coat of Penicillium candidum. During ripening the mould works from the rind inwards: next to the rind a soft, smooth, creamy layer develops, while the centre stays slightly firmer early in its life; as it ripens, the texture becomes even, rich and more melting. The white rind is edible and part of the tasting experience.
Taste and aromas
Milky, buttery and delicate. The freshness of the goat milk blends with nutty and herbal notes, and the mould coat adds a ripe, refined aroma. Balanced and approachable, with no sharpness or excessive intensity.
Serving suggestion
Take it out of the fridge about 20 minutes ahead. Serve it whole or in wedges. Ideal for a cheese board, for entertaining, with baguette, fresh bread or sourdough, and with fresh fruit, nuts, mild honey and a tangy jam. In the kitchen: hot sandwiches and pastries, or bake briefly until the inside melts.
“Traditional Brie is made from cow’s milk, but for us, listening to the land and connecting with nature are an inseparable part of the creative process. In our view, the Galilee terroir is not suited to raising cattle, so we chose not to make cheese from cow’s milk. Even so, it was important to us to create a cheese inspired by French Brie. I took the traditional recipe and, after many trials, adapted it to our goat milk and its unique character. The cheese is shaped like a brick — hence its name: “Brik Baladi”. The Arabic word “baladi” means local, of the place, so the name joins the cheese’s unique shape with its Galilean identity. In 2025 “Brik Baladi” represented us at the international competition Mondial du Fromage in France, where it was praised and scored highly, and was chosen by the jury to receive a gold medal. For us, it was moving recognition of a cheese born of a meeting between French tradition, local goat milk and Galilean identity.”
— Naomi Richard Stein, certified Master Cheesemaker, GVINAGE
Frequently asked questions about Brik Baladi
What is Brik Baladi made from, and how long does it ripen?
Made from 100% pasteurized goat milk, ripened for three weeks under controlled conditions beneath a white mould coat of Penicillium candidum. During ripening the mould works from the rind inwards: next to the rind a soft, smooth, creamy layer develops, while the centre stays slightly firmer early in its life; as it ripens, the texture becomes even, rich and more melting. The white rind is edible and part of the tasting experience.
How should I serve Brik Baladi, and with which wine?
Take it out of the fridge about 20 minutes ahead. Serve it whole or in wedges. Ideal for a cheese board, for entertaining, with baguette, fresh bread or sourdough, and with fresh fruit, nuts, mild honey and a tangy jam. In the kitchen: hot sandwiches and pastries, or bake briefly until the inside melts. Recommended wine pairing: dry rosé.
How should I store Brik Baladi at home?
Wrap it in baking paper or parchment — not cling film, which suffocates the cheese and gives it an aftertaste — and place it loosely in a bag or box in the fridge, so the cheese can breathe without trapping excess moisture. The full guide: How to store cheese at home.
