{"id":67,"date":"2026-08-20T13:34:51","date_gmt":"2026-08-20T10:34:51","guid":{"rendered":"https:\/\/gvinage.co.il\/naomi\/"},"modified":"2026-10-15T15:04:23","modified_gmt":"2026-10-15T12:04:23","slug":"naomi","status":"publish","type":"page","link":"https:\/\/gvinage.co.il\/en\/naomi\/","title":{"rendered":"About Naomi"},"content":{"rendered":"\n
\n\n

The woman behind GVINAGE<\/span><\/p>\n\n\n

Naomi Richard Stein<\/h1>\n\n\n

A certified Master Cheesemaker \u2014 one of 37 in the world \u2014 and a member of the Guilde Internationale des Fromagers. She makes the GVINAGE<\/span> cheeses at Rom Farm in the Upper Galilee.<\/p>\n\n<\/div>\n\n\n\n

\n\n

The path<\/h2>\n\n\n
\"Naomi
Her professional robe and the medal of the Guilde Internationale des Fromagers.<\/figcaption><\/figure>\n\n\n

Naomi studied food engineering and agriculture at the University of Lyon in France, and later specialized in cheese at ENILEA<\/span>, the Besan\u00e7on-Mamirolle campus of the French national school for the dairy industry.<\/p>\n\n\n

\n

Cheese may be an exact science, but the greatest magic happens precisely when you can\u2019t achieve the optimal conditions. Every time a batch strays from the recipe, I discover another depth and another flavour \u2014 and it only deepens my passion for the craft.<\/p>\n<\/blockquote>\n\n<\/div>\n\n\n\n

\n\n

Why goats and sheep<\/h2>\n\n\n

The Galilee terroir where the farm sits is excellent for raising and grazing sheep and goats, but not suited to cattle \u2014 which demand large resources and \u201cbending nature\u201d. That does not sit with the values Naomi brings with her, so all GVINAGE<\/span> cheeses are made from goat and sheep milk only.<\/p>\n\n\n\n

\n

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\u2019s milk. Even when I create a cheese inspired by Brie, Camembert or Morbier, I take the traditional recipe and, after many trials, adapt it to our goat or sheep milk and its unique character.<\/p>\n<\/blockquote>\n\n<\/div>\n\n\n\n

\n\n

What I look for in a cheese<\/h2>\n\n\n
\"Naomi<\/figure>\n\n\n
\n

In a cheese, I always look for the story behind it. That is how you reach the deeper layers of flavour and aroma \u2014 a constant reminder that cheese is a raw material like no other.<\/p>\n<\/blockquote>\n\n<\/div>\n\n\n\n

\n\n

Why Rom Farm<\/h2>\n\n\n

Since summer 2024, GVINAGE<\/span> has operated at Rom Farm on Mount Kamon \u2014 an agricultural rehabilitation centre for soldiers living with post-traumatic stress and for people coping with mental illness.<\/p>\n\n\n

\n

When we first came to the farm, we fell in love with the story, the place, the people and the work. It was clear to us that we could contribute to this magical place.<\/p>\n<\/blockquote>\n\n<\/div>\n\n\n\n

\n\n

Taste what comes out of the cellar<\/h2>\n\n\n
\n\n
To the shop<\/a><\/div>\n\n\n
Workshops and tastings<\/a><\/div>\n\n<\/div>\n\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Naomi Richard Stein \u2014 a certified Master Cheesemaker, one of 37 in the world, and a member of the Guilde Internationale des Fromagers. A food engineering graduate from Lyon, she makes the GVINAGE cheeses at Rom Farm in the Galilee.<\/p>\n","protected":false},"author":1,"featured_media":48,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-wide","meta":{"_gv_en_title":"About Naomi","_gv_en_excerpt":"Naomi Richard Stein \u2014 a certified Master Cheesemaker, one of 37 in the world, and a member of the Guilde Internationale des Fromagers. A food engineering graduate from Lyon, she makes the GVINAGE cheeses at Rom Farm in the Galilee.","_gv_en_content":"\n

\n\n

The woman behind GVINAGE<\/span><\/p>\n\n\n

Naomi Richard Stein<\/h1>\n\n\n

A certified Master Cheesemaker \u2014 one of 37 in the world \u2014 and a member of the Guilde Internationale des Fromagers. She makes the GVINAGE<\/span> cheeses at Rom Farm in the Upper Galilee.<\/p>\n\n<\/div>\n\n\n\n

\n\n

The path<\/h2>\n\n\n
\"Naomi
Her professional robe and the medal of the Guilde Internationale des Fromagers.<\/figcaption><\/figure>\n\n\n

Naomi studied food engineering and agriculture at the University of Lyon in France, and later specialized in cheese at ENILEA<\/span>, the Besan\u00e7on-Mamirolle campus of the French national school for the dairy industry.<\/p>\n\n\n

\n

Cheese may be an exact science, but the greatest magic happens precisely when you can\u2019t achieve the optimal conditions. Every time a batch strays from the recipe, I discover another depth and another flavour \u2014 and it only deepens my passion for the craft.<\/p>\n<\/blockquote>\n\n<\/div>\n\n\n\n

\n\n

Why goats and sheep<\/h2>\n\n\n

The Galilee terroir where the farm sits is excellent for raising and grazing sheep and goats, but not suited to cattle \u2014 which demand large resources and \u201cbending nature\u201d. That does not sit with the values Naomi brings with her, so all GVINAGE<\/span> cheeses are made from goat and sheep milk only.<\/p>\n\n\n\n

\n

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\u2019s milk. Even when I create a cheese inspired by Brie, Camembert or Morbier, I take the traditional recipe and, after many trials, adapt it to our goat or sheep milk and its unique character.<\/p>\n<\/blockquote>\n\n<\/div>\n\n\n\n

\n\n

What I look for in a cheese<\/h2>\n\n\n
\"Naomi<\/figure>\n\n\n
\n

In a cheese, I always look for the story behind it. That is how you reach the deeper layers of flavour and aroma \u2014 a constant reminder that cheese is a raw material like no other.<\/p>\n<\/blockquote>\n\n<\/div>\n\n\n\n

\n\n

Why Rom Farm<\/h2>\n\n\n

Since summer 2024, GVINAGE<\/span> has operated at Rom Farm on Mount Kamon \u2014 an agricultural rehabilitation centre for soldiers living with post-traumatic stress and for people coping with mental illness.<\/p>\n\n\n

\n

When we first came to the farm, we fell in love with the story, the place, the people and the work. It was clear to us that we could contribute to this magical place.<\/p>\n<\/blockquote>\n\n<\/div>\n\n\n\n

\n\n

Taste what comes out of the cellar<\/h2>\n\n\n
\n\n
To the shop<\/a><\/div>\n\n\n
Workshops and tastings<\/a><\/div>\n\n<\/div>\n\n<\/div>\n","_gv_fr_title":"\u00c0 propos de No\u00e9mie","_gv_fr_excerpt":"No\u00e9mie Richard Stein \u2014 ma\u00eetre fromag\u00e8re certifi\u00e9e, l\u2019une des 37 au monde, et membre de la Guilde Internationale des Fromagers. Dipl\u00f4m\u00e9e en ing\u00e9nierie alimentaire \u00e0 Lyon, elle fabrique les fromages GVINAGE \u00e0 la ferme Rom, en Galil\u00e9e.","_gv_fr_content":"\n
\n\n

La femme derri\u00e8re GVINAGE<\/span><\/p>\n\n\n

No\u00e9mie Richard Stein<\/h1>\n\n\n

Ma\u00eetre fromag\u00e8re certifi\u00e9e \u2014 l\u2019une des 37 au monde \u2014 et membre de la Guilde Internationale des Fromagers. Elle fabrique les GVINAGE<\/span> fromages \u00e0 la ferme Rom, en Haute-Galil\u00e9e.<\/p>\n\n<\/div>\n\n\n\n

\n\n

Le parcours<\/h2>\n\n\n
\"No\u00e9mie
Sa robe professionnelle et la m\u00e9daille de la Guilde Internationale des Fromagers.<\/figcaption><\/figure>\n\n\n

No\u00e9mie a \u00e9tudi\u00e9 l\u2019ing\u00e9nierie alimentaire et l\u2019agronomie \u00e0 l\u2019universit\u00e9 de Lyon, en France, puis s\u2019est sp\u00e9cialis\u00e9e dans le fromage \u00e0 l\u2019 ENILEA<\/span>, le campus de Besan\u00e7on-Mamirolle de l\u2019\u00e9cole nationale fran\u00e7aise des industries laiti\u00e8res.<\/p>\n\n\n

\n

Le fromage est peut-\u00eatre une science exacte, mais la plus grande magie se produit pr\u00e9cis\u00e9ment quand on ne parvient pas \u00e0 r\u00e9unir les conditions optimales. Chaque fois qu\u2019un lot s\u2019\u00e9carte de la recette, je d\u00e9couvre une autre profondeur et une autre saveur \u2014 et cela ne fait qu\u2019approfondir ma passion pour le m\u00e9tier.<\/p>\n<\/blockquote>\n\n<\/div>\n\n\n\n

\n\n

Pourquoi les ch\u00e8vres et les brebis<\/h2>\n\n\n

Le terroir galil\u00e9en o\u00f9 se trouve la ferme est excellent pour l\u2019\u00e9levage et le p\u00e2turage des brebis et des ch\u00e8vres, mais ne convient pas aux bovins \u2014 qui exigent d\u2019importantes ressources et de \u00ab forcer la nature \u00bb. Cela ne correspond pas aux valeurs que porte No\u00e9mie ; c\u2019est pourquoi tous les fromages GVINAGE<\/span> sont fabriqu\u00e9s uniquement \u00e0 partir de lait de ch\u00e8vre et de brebis.<\/p>\n\n\n\n

\n

Pour nous, \u00e9couter la terre et se relier \u00e0 la nature font partie int\u00e9grante du processus de cr\u00e9ation. \u00c0 nos yeux, le terroir de Galil\u00e9e ne convient pas \u00e0 l\u2019\u00e9levage bovin ; nous avons donc choisi de ne pas faire de fromage au lait de vache. M\u00eame lorsque je cr\u00e9e un fromage inspir\u00e9 du brie, du camembert ou du morbier, je pars de la recette traditionnelle et, apr\u00e8s de nombreux essais, je l\u2019adapte \u00e0 notre lait de ch\u00e8vre ou de brebis et \u00e0 son caract\u00e8re unique.<\/p>\n<\/blockquote>\n\n<\/div>\n\n\n\n

\n\n

Ce que je recherche dans un fromage<\/h2>\n\n\n
\"No\u00e9mie<\/figure>\n\n\n
\n

Dans un fromage, je cherche toujours l\u2019histoire qui se cache derri\u00e8re. C\u2019est ainsi qu\u2019on atteint les couches les plus profondes de saveurs et d\u2019ar\u00f4mes \u2014 un rappel constant que le fromage est une mati\u00e8re premi\u00e8re pas comme les autres.<\/p>\n<\/blockquote>\n\n<\/div>\n\n\n\n

\n\n

Pourquoi la ferme Rom<\/h2>\n\n\n

Depuis l\u2019\u00e9t\u00e9 2024, GVINAGE<\/span> est install\u00e9e \u00e0 la ferme Rom, sur le mont Kamon \u2014 un centre de r\u00e9habilitation agricole pour des soldats souffrant de stress post-traumatique et pour des personnes confront\u00e9es \u00e0 la maladie mentale.<\/p>\n\n\n

\n

Quand nous sommes arriv\u00e9s \u00e0 la ferme pour la premi\u00e8re fois, nous sommes tomb\u00e9s amoureux de l\u2019histoire, du lieu, des gens et du travail. Il \u00e9tait \u00e9vident pour nous que nous pouvions apporter notre contribution \u00e0 ce lieu magique.<\/p>\n<\/blockquote>\n\n<\/div>\n\n\n\n

\n\n

Go\u00fbtez ce qui sort de la cave<\/h2>\n\n\n
\n\n
Vers la boutique<\/a><\/div>\n\n\n
Ateliers et d\u00e9gustations<\/a><\/div>\n\n<\/div>\n\n<\/div>\n","footnotes":""},"class_list":["post-67","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/pages\/67","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/comments?post=67"}],"version-history":[{"count":4,"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/pages\/67\/revisions"}],"predecessor-version":[{"id":496,"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/pages\/67\/revisions\/496"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/media\/48"}],"wp:attachment":[{"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/media?parent=67"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}