It was, to coin a phrase, la jam de la jam.
In fact, I could get all biblical about it and accuse Nidal Rayess of having saved the best jam ’til last, but the truth is I am just thankful for what I can honestly say was a higher jam experience.
We visited Nidal’s dairy in Jdita a couple of weeks ago, as part of the Taste Lebanon tour, where, among other things, they make labneh (or strained yoghurt) and halloumi cheese from their own cow’s and goat’s milk, as well as making a range of preserves.
Nidal Rayess: one man and his cheese
Whaddya Sayin’?