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It is a cheese made across the Caucasus (Armenia, Azerbaijan, Georgia and parts of Russia) by the Circassian people. Circassian cheese is made with raw cow, sheep and/or goat's milk, while Adyghean cheese is made only with cow's milk. Circassian and Adyghean cheese are both made by producing curdles, which is achieved by adding acid to raw milk.
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Tresse cheese, also known as jibneh mshallaleh (Arabic: جبنة مشللة) is a form of string cheese originating in Syria. [1] It can be eaten plain, or mixed with pastries. [2] The cheese is properly mixed with mahleb, [2] which is often mixed with Nigella sativa (black cumin), [2] anise or caraway seeds.
Rings of bread, made from farina and other ingredients, commonly sprinkled with sesame seeds, occasionally served on the table to accompany Syrian cheese; a buttery and sweetened version, filled with crushed dates or walnuts, is eaten as a dessert, usually served to eat with string cheese shaped into a braid (jibneh mashallaleh) Manakish ...
Baladi cheese (Arabic: جبنة بلدية or جبنة بلدي, jibnah baladī) is a soft, white cheese originating in the Middle East. [1] It has a mild yet rich flavor. [ 2 ]
Shanklish (Arabic: شنكليش shanklīsh or شنغليش shanghlīsh), also known as chancliche, shinklish, shankleesh, sorke, sürke, or eddesh, is a type of cow or sheep milk cheese in Levantine cuisine.
Akkawi is commonly made with pasteurized cow's milk, but can also be made with goat or sheepmilk.This cheese is largely produced in the Middle East, notably in Israel, Palestine, Lebanon, Jordan, Syria, Egypt, and Cyprus.
The texture and flavor is a result of its specific culturing from its curds that are kept together for a prolonged period longer than simpler tasting curd cheese such as Syrian cheese when akkai is transformed into cheese. [3] [2] Braided cheese – made from strips of highly elastic cheese wound together in a braid. [4]