Hanan Sofer started making cheese in his home kitchen in Moshav Herut – and today his cheeses win gold and silver medals at the Cheese World Cup in France. The collection of Hanan Hagaban for Shavuot includes a wide variety: Herut cheese made from sheep's milk that is aged between two months to two years and resembles Gouda, Brie and Camembert made from local goat's milk with a white and velvety rind, The Little Cheese, a hard goat's cheese decorated with pansy flowers picked from the garden adjacent to the dairy, and more.
Price: NIS 6–40 per 100 grams
Gad Dairy brings two main innovations for Shavuot inspired by Italian cuisine: Stracciatella, fresh mozzarella shreds wrapped in dairy cream, which was previously available mainly in restaurants; and truffle burrata – a holiday edition filled with rich truffle cream. Alongside these, sliced kashkaval, goat Gouda, Greek tzatziki yogurt, and protein-enriched Greek yogurt. The list is long, but the stracciatella and the truffle burrata are the reason to get excited.
Price: NIS 23.90–26.90
Zuriel Farm. Bulgarian cheese is one of the cornerstones of the Israeli Shavuot table, and Zuriel Farm is renewing it this year with two limited editions: Bulgarian with jalapeño and Bulgarian with garlic and herbs. We tried them. The jalapeño provides just the right amount of spiciness, bringing a nice kick to the table, and the garlic and herbs bring a Mediterranean flavor that works well in sandwiches, salads, and quiches. Both are successful.
Price: NIS 14.90–31.90
There is no Shavuot without a good white wine. The Scottish from Israco is bringing two kosher white wines this year from the French winery Domaine de Châtillon from the Burgundy region. The Aligoté is the classic: Aromas of green apples and white flowers, refreshing acidity, and delicate minerality – a wine that will sit excellently alongside goat cheeses and fish. The Saint-Bris is the surprise: Sauvignon Blanc with aromas of grapefruit, peach, and hints of lychee.
Price: NIS 99
La Molisana, an Italian pasta from the Molise region, is launching a limited-edition heart-shaped pasta for Shavuot. What is more interesting than the shape is the texture: The pasta is rough because it is cut with bronze dies, something that causes the sauce to cling to it instead of sinking to the bottom of the plate. Long drying at low heat maintains a firm texture during cooking.
The Piraeus brand, which built its name on brined cheeses, is entering the fresh mozzarella category – and it works. The mozzarella ball stretches just as it should in the classic flavor, and the baby mozzarella – small balls that integrate into salads and even hold up in frying – are the format that was missing in the market. But the most surprising innovation is the white Bio yogurt: A veteran and beloved product that returned with a significant upgrade – a 200-gram cup provides 50% of the recommended daily amount of calcium.
Price: NIS 9.45–18.90
Ramat Hagolan Dairy is launching eight new products for Shavuot. The variety is wide: 25% cream cheeses in three flavors – plain, green olives, and garlic and dill, traditional goat labneh, delicate 5% goat feta, and three new yogurts. We tried two products. The lactose-free yogurt surprised us – rich, creamy, and you cannot feel the difference from regular yogurt. The plain-flavored cream cheese is light, with a good texture that is suitable for daily spreading and also for the holiday table.
Price: NIS 6.90–31.90
Weihenstephan, the oldest brewery in the world, and Uri Scheft's Lehamim Bakery, made an interesting collaboration: Sourdough bread developed on the basis of German wheat beer, with the aroma and flavor that the beer brings into the dough. The limited kit includes the bread and a selection of the brand's clear Kristall beers. Available until May 21 or until stocks last.
Price: NIS 149 for the kit, NIS 29 for the bread separately