Laiterie d’Ehden

In Ehden, at 1,500 metres, milk still comes down the mountain twice a day, and this family dairy turns it into what Lebanese kitchens actually run on: labneh rolled into balls and kept under olive oil, kishk dried on rooftops, darfiyeh cheese aged in goatskin the old Zgharta way.

The herds graze high pasture in summer, and you can taste the altitude in the acidity. Every batch carries its collection day and its herd — traceability the village has practised informally forever, now written down.