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QATIF: Aziza Alghanim is the woman behind Khairat Laziza, an initiative born from her passion for the land on her picturesque farm in the charming town of Saihat, which became a sustainable agriculture business.

Her journey began in 2001 when she began growing aromatic citrus fruits and vibrant buckthorn trees while also tending to a small herd of goats.

In 2014, she began making cheese by hand. Her initial offerings were met with overwhelming enthusiasm, selling out swiftly and fueling her motivation to pursue her passion.

Building on this success, she established a specialist factory in 2016, which allowed her to expand the range of crops and products available.

To meet the ever-growing demand, she founded a second specialist factory in 2019, taking the total number of products offered to more than 100.

Now, Khairat Laziza is a fully-fledged business dedicated to serving the community, creating a direct pathway from the fields to consumers鈥� tables.

Alghanim told Arab News: 鈥淢y journey in cheese making began in 2014 when I established the Khairat Laziza Foundation, a non-profit organization where the entirety of its revenue is dedicated to supporting charitable causes.鈥�

This commitment to giving back has become a fundamental aspect of her work.

Alghanim has participated in a number of festivals, collaborating with the Al-Ataa Charitable Society and other organizations.

What began as a modest selection of only 10 types of cheese has blossomed into a diverse portfolio.

Today, Khairat Laziza features an array of cheeses, labneh, milk, gelatos, flavorful jams, rich sauces, zesty pickles, biscuits and pizzas, pre-made cheese platters and dried produce, in addition to other dairy-free options, bringing the total number of products to 118.

All are 100 percent natural, free from preservatives and harmful chemicals, and mostly made from ingredients sourced from Alghanim鈥檚 farm, she said.

She takes immense pride in finding ways to transform the land鈥檚 resources into healthy, nutritious products for the community.

Among her standout creations are 鈥渮alloum鈥� cheese, which blends the flavor of halloumi with the texture of mozzarella, healthy biscuits, and an eclectic selection of gelato flavors.

Looking to the future, Alghanim says she is entering a new phase in her journey 鈥� shifting her focus to teaching the fundamentals of cheese making.

She has been sharing her expertise through a series of workshops designed for enthusiasts and beginners alike. They teach valuable skills, providing participants with the chance to learn the intricacies of cheese production and providing a deeper appreciation of the art of cheese-making.