Life has the ability to take you places you never even thought of, offering unexpected opportunities to embrace new passions that make each day unique and worthwhile. This is exactly what happened to Nissreen Haram who became an artisanal cheese maker in 2014, driven by a desire for change and the will to do what she loves most!
Wanting to make a positive switch and adopt a healthier lifestyle, Nissreen began searching for substitutes for regular dairy products in 2011. This led her to discover a national treasure, the free-living cattle of Bedouins, and unveil the taste and freshness of the finest sheep milk in the region from which she decided to make delectable aged cheese. “In Jordan, we are blessed with the milk of the Awassi sheep, meaning that we are able to produce some of the finest natural cheese in the world,” she comments proudly.
The unrivalled reputation of the Awassi echoes across the globe. When Nissreen enrolled in the Vermont Institute for Artisan Cheeses in the USA in 2013 for a specialized course in artisanal cheese making, the Jordanian breed was highly praised and her tutors almost envied her for being able to raise them in her homeland and benefit from their superior milk.