Exploring Arabic Cheese: Types, Flavors, And Culinary Uses

Arabic cheese is a diverse and rich category of dairy products that reflect the culinary traditions and cultural heritage of the Arab world. Characterized by unique flavors, textures, and production methods, these cheeses vary widely across regions, from the soft and creamy Akkawi of the Levant to the hard and salty Halloumi of Cyprus and the Middle East. Often made from cow, sheep, or goat’s milk, Arabic cheeses are frequently brined, smoked, or spiced, resulting in distinct tastes that complement traditional dishes like mana’eesh, salads, or mezze platters. Their versatility and historical significance make them a beloved staple in Arab cuisine, bridging the gap between ancient traditions and modern culinary practices.

Explore related products

Habash Nabulsi Cheese, 2.2 lbs, 1 Kg Cheese Cuts - Middle Eastern Dairy, Authentic and Delicious

$28.99

Spanish Cheese Assortment 2 lbs + FREE Iberico Ham & Loin by Fermin – Manchego, Idiazabal, Mahon, Goat Cheese – Imported from Spain

$64.99

A Little Bit of Spain Gift Bundle – Manchego Cheese Trio, Iberico Chorizo, Serrano Ham, Olives, Quince Paste, Rabito Royale, Picos Breadsticks – Spanish Gourmet Sampler

$94.99

Spanish Cheese Assortment + FREE 2.5 oz Jamón Ibérico de Bellota – 8 oz Manchego, Idiazabal, Mahon & Goat Cheese | Gourmet Sampler Set | Authentic Imported from Spain | Vacuum-Sealed Fresh

$74.98

Krinos Kefalograviera Cheese Approx 1.05 - 1.30 Lbs

$34.87

Manchego Cheese D.O.P – Approx. 1 lb Wheel – Aged 3 Months – Authentic Spanish Sheep’s Milk Cheese by Casa Mayor

$49.99

Types of Arabic Cheese: Akkawi, Naboulsi, Jibneh Arabieh, Halloumi, and Baladi are popular varieties

Arabic cheese is a cornerstone of Middle Eastern cuisine, offering a diverse range of flavors, textures, and uses. Among the most beloved varieties are Akkawi, Naboulsi, Jibneh Arabieh, Halloumi, and Baladi, each with its unique characteristics and culinary applications. These cheeses are not just ingredients but cultural symbols, deeply embedded in traditional dishes and daily meals.

Akkawi, originating from the Palestinian city of Akka, is a mild, semi-hard cheese made from cow’s or goat’s milk. Its smooth, slightly springy texture makes it ideal for slicing or grating. Often soaked in brine to enhance its shelf life, Akkawi is a staple in sandwiches, salads, and pastries like *manakish*. For best results, pair it with za’atar or olive oil to highlight its subtle saltiness.

Naboulsi, named after the city of Nablus, is a stretchy, semi-soft cheese made from sheep’s or goat’s milk. Its high melting point makes it perfect for grilling or frying, as seen in the popular dessert *knafeh*, where it’s layered with shredded phyllo and soaked in syrup. To replicate this at home, ensure the cheese is fresh and not overly brined for optimal stretchiness.

Jibneh Arabieh, or “Arab cheese,” is a versatile, unaged cheese made from cow’s or goat’s milk. Its crumbly yet creamy texture resembles feta but with a milder taste. Commonly used in omelets, pies, or as a table cheese, it pairs well with olives, tomatoes, and pita bread. For a quick appetizer, crumble it over a bed of arugula and drizzle with olive oil and sumac.

Halloumi, though Cypriot in origin, is widely embraced in Arabic cuisine for its firm texture and high melting point. Made from a mixture of sheep’s and goat’s milk, it’s perfect for grilling or pan-searing until golden. Serve it alongside watermelon or in salads for a sweet-salty contrast. Pro tip: soak halloumi in water for 30 minutes before cooking to reduce its saltiness.

Baladi, meaning “of the country,” is a simple, fresh cheese made from cow’s or buffalo’s milk. Its soft, spreadable consistency resembles cottage cheese but with a tangier flavor. Often enjoyed for breakfast with bread and olive oil, Baladi can also be used in dips or stuffed vegetables. For a creamy texture, blend it with yogurt and herbs for a quick *labneh*-like spread.

Each of these cheeses reflects the richness of Arabic culinary traditions, offering versatility and depth to both everyday meals and festive dishes. Whether grilled, baked, or enjoyed fresh, they are a testament to the region’s dairy craftsmanship.

Production Methods: Traditional techniques include brining, stretching, and aging in specific conditions

Arabic cheese production is an art honed over centuries, with traditional techniques like brining, stretching, and aging forming the backbone of its distinctive flavors and textures. Brining, the first critical step, involves immersing the cheese in a saltwater solution, typically with a salinity of 18-22%, to preserve it and develop its characteristic tang. This method, used in cheeses like *Akkawi* and *Naboulsi*, not only extends shelf life but also imparts a subtle saltiness that balances the richness of the milk. The brine’s concentration and duration of immersion—often 24 to 48 hours—vary depending on the desired outcome, with longer brining times yielding firmer textures.

Stretching, or pasta filata, is another hallmark technique, particularly for cheeses like *Halloumi* and *Jibneh Arabieh*. This process involves heating the curd in hot whey (around 70-80°C) and kneading it until it becomes elastic. The curd is then stretched and folded repeatedly, creating a smooth, stringy consistency. This step is both science and skill, as the temperature and handling must be precise to avoid toughness. The stretched cheese is often shaped by hand, a testament to the craftsmanship involved, before being cooled and prepared for aging.

Aging is where Arabic cheeses truly develop their depth and complexity. Specific conditions—such as temperature, humidity, and environment—dictate the flavor profile. For instance, *Labneh*, a soft, creamy cheese, is often aged in clay pots or wrapped in cheesecloth and hung to drain, allowing natural molds and bacteria to contribute to its tangy flavor. Harder cheeses like *Baladi* are aged in cool, dry rooms for weeks or even months, during which they harden and develop a sharper taste. Humidity levels of 80-85% and temperatures around 12-15°C are ideal for most aging processes, though variations exist based on regional traditions.

These traditional methods are not just steps in production but a reflection of cultural heritage and environmental adaptation. Brining, stretching, and aging are tailored to the arid climates of the Middle East, where preservation and resourcefulness are key. For instance, the use of brine and aging in clay pots minimizes water usage, while stretching ensures a versatile cheese that can be grilled, fried, or eaten fresh. Each technique serves a purpose, from extending shelf life to enhancing flavor, making Arabic cheeses a testament to ingenuity and tradition.

For those looking to replicate these methods at home, precision is paramount. Start with high-quality milk, preferably unpasteurized for authenticity, and monitor temperatures closely during stretching. When brining, use non-iodized salt to avoid bitterness, and for aging, invest in a cool, humid storage space or replicate conditions with a wine fridge. While modern tools can assist, the essence of Arabic cheese lies in patience and respect for time-honored techniques. Master these, and you’ll unlock the rich, diverse world of Arabic cheeses.

Cultural Significance: Arabic cheese is central to Middle Eastern cuisine and hospitality

Arabic cheese is more than a dairy product; it is a cornerstone of Middle Eastern culinary identity and hospitality. From the creamy texture of *Naboulsi* to the briny tang of *Akkawi*, these cheeses are woven into the fabric of daily meals and celebratory feasts. Their presence on the table signals generosity and warmth, embodying the region’s ethos of welcoming guests with abundant, flavorful offerings. Whether melted in a *manakish* or served alongside olives and bread, Arabic cheese transforms simple ingredients into a rich expression of cultural pride.

Consider the role of *Jibneh Arabieh* in traditional breakfasts. Paired with za’atar, cucumbers, and pita, it anchors the meal, providing a satisfying contrast of salty and fresh flavors. This combination is not just about sustenance; it’s a ritual that reinforces family bonds and communal dining. For those looking to recreate this experience, start with a high-quality *Jibneh Arabieh*—opt for a version aged at least 60 days for deeper flavor—and toast it lightly to enhance its meltiness. This small act of preparation elevates the dish, honoring its cultural roots.

The versatility of Arabic cheese also highlights its cultural adaptability. In Lebanon, *Halloumi* is grilled and served with pomegranate molasses, while in Egypt, *Domiati* is crumbled into salads or stuffed into pastries. Each preparation reflects local tastes and traditions, yet all share a common thread: the cheese acts as a unifying element, bridging diverse culinary practices. For home cooks, experimenting with these regional variations offers a deeper appreciation of Middle Eastern diversity. Try grilling *Halloumi* until golden and drizzling it with molasses for a sweet-salty contrast that’s both simple and striking.

Hospitality in the Middle East is incomplete without the offering of cheese. When guests arrive, a platter of *Akkawi* or *Baladi* alongside fresh herbs and bread is a customary gesture of respect and care. This tradition transcends socioeconomic boundaries, making it accessible to all. To replicate this practice, choose cheeses with varying textures—soft, semi-hard, and brined—to cater to different preferences. Pair them with seasonal produce and a pot of mint tea for an authentic touch that speaks volumes about your attentiveness as a host.

Finally, Arabic cheese serves as a cultural ambassador, introducing global audiences to Middle Eastern flavors. In diaspora communities, dishes like *knafeh*, a dessert featuring melted *Naboulsi*, become symbols of heritage, connecting generations to their roots. For those new to Arabic cheese, start with *knafeh*—its combination of crispy phyllo, stretchy cheese, and sweet syrup is universally appealing. Seek out specialty shops or online retailers that source authentic *Naboulsi* to ensure the dish’s integrity. Through such experiences, Arabic cheese becomes more than food; it’s a gateway to understanding a rich, vibrant culture.

Explore related products

Jamaican Tastee Cheese - 8.8 Ounce

$12.4 $13.22

Spanish Cheese Assortment 2 lbs – Manchego, Idiazabal, Mahon, Goat Cheese (4 × 8 oz) – Imported Spanish Artisan Selection

$54.99

Generic Matis Greek Kasseri Semi Hard Cheese (Log) 1 lb

$39.5

Tastee Jamaica Cheese 2.2 lbs

$24.99

igourmet Spanish Cheese Assortment (30 ounce)

$54.99

Kasseri Greek Cheese 250 g

$29.99

Common Uses: Served with bread, in desserts, or as a table cheese in meals

Arabic cheese, with its diverse textures and flavors, seamlessly integrates into daily meals, often serving as a versatile companion to bread, a sweet enhancer in desserts, or a staple on the dining table. When paired with bread, softer varieties like Akkawi or Naboulsi are ideal, as their melt-in-your-mouth consistency complements the chewiness of pita or flatbread. For a hearty breakfast or snack, lightly toast the bread, spread a thin layer of olive oil, and top it with slices of the cheese. Add a drizzle of honey or a sprinkle of za’atar for a balance of sweet and savory flavors. This combination is not only satisfying but also aligns with traditional Middle Eastern culinary practices, where simplicity meets richness.

In desserts, Arabic cheese transforms into an unexpected yet delightful ingredient. Halloumi, known for its high melting point, is often grilled and served alongside sweet accompaniments like watermelon or dipped in date syrup. For a more intricate dessert, incorporate crumbled feta or Jibneh Arabieh into baklava or kunafa, where its tanginess cuts through the sweetness of the phyllo and syrup. This duality of savory and sweet is a hallmark of Arabic cuisine, and the cheese acts as a bridge between these contrasting flavors. Experimenting with different cheeses in desserts can elevate traditional recipes, offering a modern twist while honoring cultural roots.

As a table cheese, Arabic varieties like Baladi or Jedda shine in their ability to complement rather than overpower a meal. Their mild, slightly salty profiles make them perfect for sharing alongside olives, cucumbers, and tomatoes as part of a mezze spread. For family gatherings or casual dinners, cube the cheese and arrange it on a platter with fresh herbs and nuts for added texture. Its presence encourages communal dining, a cornerstone of Arabic hospitality. Unlike aged European cheeses, which often demand attention, Arabic table cheeses are unassuming yet indispensable, fostering a sense of togetherness.

Practical tips for incorporating Arabic cheese into these uses include storing it properly to maintain freshness—wrap softer cheeses in parchment paper and keep them in the refrigerator, while harder varieties can be stored in airtight containers. When using cheese in desserts, ensure it’s at room temperature to enhance its texture and flavor integration. For bread pairings, consider the cheese’s saltiness; if it’s particularly salty, like feta, balance it with unsalted bread or neutral toppings. Lastly, don’t hesitate to mix and match cheeses based on the occasion—softer cheeses for intimate meals, harder ones for larger gatherings. This adaptability is what makes Arabic cheese a cherished ingredient across various culinary contexts.

Regional Variations: Recipes and flavors differ across countries like Lebanon, Syria, and Egypt

Arabic cheese is a broad category, but its regional variations reveal a tapestry of flavors, textures, and uses that reflect local traditions and ingredients. In Lebanon, for instance, Akkawi cheese reigns supreme. Made from cow’s or goat’s milk, it is soaked in brine to achieve a mild, slightly salty taste and a melt-in-your-mouth texture. Lebanese households often pair Akkawi with olives, za’atar, and fresh bread for breakfast or use it in pastries like *manakish*. The cheese’s versatility extends to grilling, where it develops a golden crust while remaining gooey inside—a technique rarely seen in other Arabic cheeses.

Contrast this with Syria’s Shanklish, a cheese that demands attention with its bold flavor and appearance. Made from fermented yogurt or kashk, Shanklish is rolled in thyme, chili flakes, and other spices, resulting in a pungent, tangy ball. Syrians often crumble it over salads or dip it in olive oil for a savory snack. Unlike the mild Akkawi, Shanklish’s intensity makes it a polarizing choice, but its complexity rewards those who appreciate fermented foods. Its preparation method, involving drying and aging, also gives it a longer shelf life, a practical advantage in warmer climates.

Egypt’s Domiati cheese offers a different profile altogether. As the country’s most consumed cheese, Domiati is semi-soft, creamy, and mildly acidic, made primarily from buffalo or cow’s milk. Egyptians use it in everything from sandwiches to *feteer meshaltet*, a layered pastry. Its affordability and accessibility have made it a staple, but its texture—slightly crumbly yet spreadable—sets it apart from the smoother Akkawi or the hard Shanklish. For home cooks, Domiati’s ability to melt without becoming rubbery makes it ideal for stuffed vegetables or *fatayer*.

These regional variations are not just about taste; they reflect cultural priorities. Lebanon’s Akkawi emphasizes texture and versatility, Syria’s Shanklish celebrates fermentation and boldness, and Egypt’s Domiati prioritizes accessibility and practicality. Each cheese tells a story of its homeland, shaped by climate, available livestock, and culinary traditions. For those exploring Arabic cheeses, understanding these nuances transforms a simple ingredient into a gateway to regional identity. Experimenting with these cheeses in traditional recipes—like grilling Akkawi or crumbling Shanklish over fattoush—offers a deeper appreciation of their unique roles in Middle Eastern cuisine.

Frequently asked questions