Lebanon’s Last Goat Cheese Makers

The future of a millenial old tradition is in the hands of one young man, 16 years of age…watch to the end to understand why.”

Barbara Abdeni Massaad, SlowFood Beirut

In 2016, Real Lives and Slowfood Beirut collaborated on two films regarding the dying traditions of raw goat cheese making, Serdeleh and Darfieh.

Slowfood Beirut

Slow Food Beirut’s objective is to implement strategies in Lebanon to safeguard local food identity, while supporting local agricultural production. We have created documentaries to promote our Lebanese heritage through food and culture. Slow Food Beirut is part of the growing international association Slow Food based in Italy with chapters all over the world.

Lebanon: Goat herding and cheese making as a cultural bridge – Darfieh Cheesemaking

High up in the mountains of North Lebanon, at about 2,000 meters in altitude deep within the Ehden Nature reserve, the Douaihy farm has been making fresh Darfiyeh, a deliciously pungent goat’s cheese, for over three generations. Follow these two families, one Christian and the other Muslim, living together as they shepherd their flocks of goats and make a unique goat’s milk cheese in traditional goat skin bladders.

  • Produced by: Barbara Abdeni Massaad of Slow Food Beirut
  • Directed by: Mark Abouzeid
  • Audio: Roni Abi Phram
  • Still Photographer: Lucia Abouzeid
  • Date of release: Sept 2016
  • Language: Arabic / English Sub-titles: English