Our Story
Haykel Abidi grew up in the agricultural region of Jendouba. After graduating with a science, biology, and agriculture degree in 2004, he used his knowledge to perfect his work as a beekeeper. However, the venture proved less profitable than he hoped. Determined to forge a path aligning with his agricultural roots, set his sights on France in 2013, aspiring to pursue a master’s in sustainable development engineering.
Returning to Tunisia in 2014, Haykel dedicated six months to developing his unique cheesemaking project. Unable to find training courses for the cheeses he envisioned, he delved into extensive online research, innovating his own creations infused with peppercorn, pesto, and red chili peppers. In 2015, La Casa del Formaggio officially opened its doors in Jendouba as a small cheese boutique bearing an Italian name–an homage to the artisans renowned for their cheesemaking craft.
The demand for Haykel’s distinctive cheeses was booming from the beginning, propelling the business to rapid growth. In 2018, recognizing the need for expansion, Haykel relocated his family and business to the vast mountains of Ain Draham. Above his home, he established a restaurant featuring a fusion menu of international and traditional Amazigh and Tunisian dishes, complemented by his own innovative breads and meals—all passionately infused with his love for cheese. The allure extended beyond the culinary delights, drawing people to the serene forested surroundings.
