Soon curious visitors started arriving, and tasting. The family divides up the chores: tending the herd, milking, making cheese, and running a family restaurant featuring all the goods, which include 30 kinds of goat cheese, fresh baked breads, olive oil.
They produce 1500 liters a day. All in the family, farming, marketing, packaging, waiting tables. Peleg said a family business is more efficient than a big business and they can assure a high quality product. The family is hoping the next generation will pick up where they left off.