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In Egypt water buffaloes and cattle are the two sources of milk used for domiati cheese.. According to the medieval philosopher Al-Isra'ili, in his day there were three types of cheese: "a moist fresh cheese which was consumed on the same day or close to it; there was an old dry cheese; and there was a medium one in between."
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.
Hard salted cheese is likely to have accompanied dairying from the outset. It is the only form in which milk can be kept in a hot climate. Dairying existed around 4,000 BC in the grasslands of the Sahara. [7] Cheese produced in Europe, where climates are cooler than in the Middle East, required less salt for preservation.
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]
Domiati cheese, also referred to as white cheese (Egyptian Arabic: جبنه بيضا gebna bēḍa Egyptian Arabic pronunciation: [ˈɡebnæ ˈbeːdˁɑ]), is a soft white salty cheese made primarily in Egypt, [1] but also in Sudan and other Middle Eastern countries.
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.
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 ...
The cheese may be eaten fresh, or stored in salted whey for up to eight months, then matured in brine. [99] Domiati cheese accounts for about three-quarters of the cheese made and consumed in Egypt. [100] The cheese takes its name from the city of Damietta and is thought to have been made as early as 332 BC. [101] Halumi