{"id":53,"date":"2026-08-20T13:33:53","date_gmt":"2026-08-20T10:33:53","guid":{"rendered":"https:\/\/gvinage.co.il\/?post_type=product&p=53"},"modified":"2026-10-15T15:16:09","modified_gmt":"2026-10-15T12:16:09","slug":"brik-baladi","status":"publish","type":"product","link":"https:\/\/gvinage.co.il\/en\/product\/brik-baladi\/","title":{"rendered":"Brik Baladi"},"content":{"rendered":"
\n

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.<\/p>\n

\n
\"GoatGoat milk<\/strong><\/span><\/div>\n
<\/span>Wine pairing: Dry ros\u00e9<\/strong><\/span><\/div>\n
\"Medal\"Gold medal \u00b7 Mondial du Fromage 2025, France<\/strong><\/span><\/div>\n<\/div>\n

Its inspiration<\/h3>\n

A soft, local goat cheese that combines inspiration from the world of French Brie cheeses with the raw materials and character of the Galilee.<\/p>\n

Making and ripening<\/h3>\n

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.<\/p>\n

\n
\n

Taste and aromas<\/h3>\n

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.<\/p>\n<\/div>\n

\"Flavour<\/div>\n<\/div>\n

Serving suggestion<\/h3>\n

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.<\/p>\n<\/div>\n

\n

\u201cTraditional Brie is made from cow\u2019s 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\u2019s 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 \u2014 hence its name: \u201cBrik Baladi\u201d. The Arabic word \u201cbaladi\u201d means local, of the place, so the name joins the cheese\u2019s unique shape with its Galilean identity. In 2025 \u201cBrik Baladi\u201d 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.\u201d<\/p>\n

\u2014 Naomi Richard Stein, certified Master Cheesemaker, GVINAGE<\/cite><\/p><\/blockquote>\n

\n

Frequently asked questions about Brik Baladi<\/h2>\n
\nWhat is Brik Baladi made from, and how long does it ripen?<\/summary>\n

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.<\/p>\n<\/details>\n

\nHow should I serve Brik Baladi, and with which wine?<\/summary>\n

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 ros\u00e9.<\/p>\n<\/details>\n

\nHow should I store Brik Baladi at home?<\/summary>\n

Wrap it in baking paper or parchment \u2014 not cling film, which suffocates the cheese and gives it an aftertaste \u2014 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<\/a>.<\/p>\n<\/details>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

A soft goat milk cheese, inspired by Brie-style cheeses.<\/p>\n","protected":false},"featured_media":32,"comment_status":"open","ping_status":"closed","template":"","meta":{"_gv_en_title":"Brik Baladi","_gv_en_excerpt":"

A soft goat milk cheese, inspired by Brie-style cheeses.<\/p>","_gv_en_content":"

\n

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.<\/p>\n

\"GoatGoat milk<\/strong><\/span><\/div>
<\/span>Wine pairing: Dry ros\u00e9<\/strong><\/span><\/div>
\"Medal\"Gold medal \u00b7 Mondial du Fromage 2025, France<\/strong><\/span><\/div><\/div>\n

Its inspiration<\/h3>\n

A soft, local goat cheese that combines inspiration from the world of French Brie cheeses with the raw materials and character of the Galilee.<\/p>\n

Making and ripening<\/h3>\n

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.<\/p>\n

\n
\n

Taste and aromas<\/h3>\n

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.<\/p>\n<\/div>\n

\"Flavour<\/div>\n<\/div>\n

Serving suggestion<\/h3>\n

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.<\/p>\n<\/div>\n

\u201cTraditional Brie is made from cow\u2019s 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\u2019s 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 \u2014 hence its name: \u201cBrik Baladi\u201d. The Arabic word \u201cbaladi\u201d means local, of the place, so the name joins the cheese\u2019s unique shape with its Galilean identity. In 2025 \u201cBrik Baladi\u201d 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.\u201d<\/p>\u2014 Naomi Richard Stein, certified Master Cheesemaker, GVINAGE<\/cite><\/blockquote>\n

Frequently asked questions about Brik Baladi<\/h2>
What is Brik Baladi made from, and how long does it ripen?<\/summary>

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.<\/p><\/details>

How should I serve Brik Baladi, and with which wine?<\/summary>

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 ros\u00e9.<\/p><\/details>

How should I store Brik Baladi at home?<\/summary>

Wrap it in baking paper or parchment \u2014 not cling film, which suffocates the cheese and gives it an aftertaste \u2014 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<\/a>.<\/p><\/details><\/div>","_gv_fr_title":"Brik Baladi","_gv_fr_excerpt":"

Un fromage de ch\u00e8vre \u00e0 p\u00e2te molle, inspir\u00e9 des fromages de type brie.<\/p>","_gv_fr_content":"

\n

Un fromage \u00e0 p\u00e2te molle fabriqu\u00e9 \u00e0 partir de 100 % de lait de ch\u00e8vre pasteuris\u00e9, affin\u00e9 trois semaines sous un manteau de moisissure blanche de Penicillium candidum. Une texture cr\u00e9meuse et fondante et une saveur lact\u00e9e et beurr\u00e9e, avec de d\u00e9licates notes de noisette et d\u2019herbes.<\/p>\n

\"LaitLait de ch\u00e8vre<\/strong><\/span><\/div>
<\/span>Accord vin : Ros\u00e9 sec<\/strong><\/span><\/div>
\"M\u00e9daille\"M\u00e9daille d\u2019or \u00b7 Mondial du Fromage 2025, France<\/strong><\/span><\/div><\/div>\n

Son inspiration<\/h3>\n

Un fromage de ch\u00e8vre local \u00e0 p\u00e2te molle qui associe l\u2019inspiration du monde des bries fran\u00e7ais aux mati\u00e8res premi\u00e8res et au caract\u00e8re de la Galil\u00e9e.<\/p>\n

Fabrication et affinage<\/h3>\n

Fabriqu\u00e9 \u00e0 partir de 100 % de lait de ch\u00e8vre pasteuris\u00e9, affin\u00e9 trois semaines dans des conditions contr\u00f4l\u00e9es sous un manteau de moisissure blanche de Penicillium candidum. Pendant l\u2019affinage, la moisissure agit de la cro\u00fbte vers l\u2019int\u00e9rieur : pr\u00e8s de la cro\u00fbte se d\u00e9veloppe une couche tendre, lisse et cr\u00e9meuse, tandis que le c\u0153ur reste un peu plus ferme au d\u00e9but de sa vie ; en s\u2019affinant, la texture devient homog\u00e8ne, riche et plus fondante. La cro\u00fbte blanche est comestible et fait partie de l\u2019exp\u00e9rience de d\u00e9gustation.<\/p>\n

\n
\n

Go\u00fbt et ar\u00f4mes<\/h3>\n

Lact\u00e9, beurr\u00e9 et d\u00e9licat. La fra\u00eecheur du lait de ch\u00e8vre se m\u00eale \u00e0 des notes de noisette et d\u2019herbes, et le manteau de moisissure ajoute un ar\u00f4me m\u00fbr et raffin\u00e9. \u00c9quilibr\u00e9 et accessible, sans piquant ni intensit\u00e9 excessive.<\/p>\n<\/div>\n

\"Roue<\/div>\n<\/div>\n

Suggestion de service<\/h3>\n

Sortez-le du r\u00e9frig\u00e9rateur environ 20 minutes avant. Servez-le entier ou en quartiers. Id\u00e9al pour un plateau de fromages, pour recevoir, avec de la baguette, du pain frais ou du pain au levain, et avec des fruits frais, des noix, un miel doux et une confiture acidul\u00e9e. En cuisine : sandwichs chauds et p\u00e2tisseries, ou cuit bri\u00e8vement jusqu\u2019\u00e0 ce que l\u2019int\u00e9rieur fonde.<\/p>\n<\/div>\n

\u00ab Le brie traditionnel est fait au lait de vache, mais 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. Malgr\u00e9 cela, il \u00e9tait important pour nous de cr\u00e9er un fromage inspir\u00e9 du brie fran\u00e7ais. J\u2019ai pris la recette traditionnelle et, apr\u00e8s de nombreux essais, je l\u2019ai adapt\u00e9e \u00e0 notre lait de ch\u00e8vre et \u00e0 son caract\u00e8re unique. Le fromage a la forme d\u2019une brique \u2014 d\u2019o\u00f9 son nom : \u00ab Brik Baladi \u00bb. Le mot arabe \u00ab baladi \u00bb signifie local, d\u2019ici ; le nom associe donc la forme unique du fromage \u00e0 son identit\u00e9 galil\u00e9enne. En 2025, \u00ab Brik Baladi \u00bb nous a repr\u00e9sent\u00e9s au concours international Mondial du Fromage en France, o\u00f9 il a \u00e9t\u00e9 salu\u00e9 et a obtenu une note \u00e9lev\u00e9e, et a \u00e9t\u00e9 choisi par le jury pour recevoir une m\u00e9daille d\u2019or. Pour nous, ce fut la reconnaissance \u00e9mouvante d\u2019un fromage n\u00e9 de la rencontre entre la tradition fran\u00e7aise, le lait de ch\u00e8vre local et l\u2019identit\u00e9 galil\u00e9enne. \u00bb<\/p>\u2014 No\u00e9mie Richard Stein, ma\u00eetre fromag\u00e8re certifi\u00e9e, GVINAGE<\/cite><\/blockquote>\n

Questions fr\u00e9quentes sur le Brik Baladi<\/h2>
De quoi est fait le Brik Baladi, et combien de temps s\u2019affine-t-il ?<\/summary>

Fabriqu\u00e9 \u00e0 partir de 100 % de lait de ch\u00e8vre pasteuris\u00e9, affin\u00e9 trois semaines dans des conditions contr\u00f4l\u00e9es sous un manteau de moisissure blanche de Penicillium candidum. Pendant l\u2019affinage, la moisissure agit de la cro\u00fbte vers l\u2019int\u00e9rieur : pr\u00e8s de la cro\u00fbte se d\u00e9veloppe une couche tendre, lisse et cr\u00e9meuse, tandis que le c\u0153ur reste un peu plus ferme au d\u00e9but de sa vie ; en s\u2019affinant, la texture devient homog\u00e8ne, riche et plus fondante. La cro\u00fbte blanche est comestible et fait partie de l\u2019exp\u00e9rience de d\u00e9gustation.<\/p><\/details>

Comment servir le Brik Baladi, et avec quel vin ?<\/summary>

Sortez-le du r\u00e9frig\u00e9rateur environ 20 minutes avant. Servez-le entier ou en quartiers. Id\u00e9al pour un plateau de fromages, pour recevoir, avec de la baguette, du pain frais ou du pain au levain, et avec des fruits frais, des noix, un miel doux et une confiture acidul\u00e9e. En cuisine : sandwichs chauds et p\u00e2tisseries, ou cuit bri\u00e8vement jusqu\u2019\u00e0 ce que l\u2019int\u00e9rieur fonde. Accord vin recommand\u00e9 : ros\u00e9 sec.<\/p><\/details>

Comment conserver le Brik Baladi \u00e0 la maison ?<\/summary>

Enveloppez-le dans du papier sulfuris\u00e9 ou du papier cuisson \u2014 pas dans du film \u00e9tirable, qui \u00e9touffe le fromage et lui donne un arri\u00e8re-go\u00fbt \u2014 et placez-le sans serrer dans un sac ou une bo\u00eete au r\u00e9frig\u00e9rateur, pour que le fromage puisse respirer sans emprisonner l\u2019exc\u00e8s d\u2019humidit\u00e9. Le guide complet : Comment conserver le fromage \u00e0 la maison<\/a>.<\/p><\/details><\/div>"},"product_brand":[],"product_cat":[17],"product_tag":[],"class_list":["post-53","product","type-product","status-publish","has-post-thumbnail","product_cat-soft","pa_milk-27","first","instock","taxable","shipping-taxable","purchasable","product-type-simple"],"_links":{"self":[{"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/product\/53","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/types\/product"}],"replies":[{"embeddable":true,"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/comments?post=53"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/media\/32"}],"wp:attachment":[{"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/media?parent=53"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/product_brand?post=53"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/product_cat?post=53"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/product_tag?post=53"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}