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The cheese may be eaten fresh, or stored in salted whey for up to eight months, then matured in brine. [11] Domiati cheese accounts for about three quarters of the cheese made and consumed in Egypt. [25] The cheese takes its name from the city of Damietta and is thought to have been made as early as 332 BC. [26] Halumi: حلومى
Cheese is thought to have originated in the Middle East. [12] Two alabaster jars found at Saqqara, dating from the First Dynasty of Egypt, contained cheese. [13] These were placed in the tomb about 3,000 BC. They were likely fresh cheeses coagulated with acid or a combination of acid and heat.
In 2018, archeologists from Cairo University and the University of Catania reported the discovery of the oldest known cheese from Egypt. Discovered in the Saqqara necropolis, it is around 3,200 years old. [17] Earlier, remains identified as cheese were found in the funeral meal in an Egyptian tomb dating around 2900 BC. [18]
Mish (Egyptian Arabic: مش meš) is a traditional Egyptian cheese that is made by fermenting salty cheese for several months or years. Mish may be similar to cheese that has been found in the tomb of the First Dynasty Pharaoh Hor-Aha at Saqqara, from 3200 BC. [1] It is generally prepared at home, although some is sold in local markets. [2]
It is the main hard cheese in Egypt. [3] It belongs to the same family as pecorino romano and manchego. [4] Rumi cheese is made from cows' milk, or from buffalo milk. [5] No starter culture is used. [6] The milk is natural, with full cream. Peppercorns may be added. [7] After 3–4 months the cheese develops an open texture and a sharp, pungent ...
Once the cheese curd is judged to be ready, the cheese whey must be released. As with many foods the presence of water and the bacteria in it encourages decomposition . To prevent such decomposition it is necessary to remove most of the water (whey) from the cheese milk, and hence cheese curd, to make a partial dehydration of the curd.
Karish cheese is made from laban rayeb by pouring the curd onto a reed mat and letting it drain, occasionally spreading it and squeezing it in the mat, and then hanging it for two or three days. Shortly before being finished the cheese is dry-salted, and then hung in the mat for a few more hours.
In Egypt beer was a primary source of nutrition, and consumed daily. Beer was such an important part of the Egyptian diet that it was even used as currency. [ 4 ] Like most modern African beers, but unlike European beer, it was very cloudy with plenty of solids and highly nutritious, quite reminiscent of gruel .