Top 3 Egyptian Cow's Milk Cheeses

Areesh is an Egyptian cheese that is similar to cottage cheese regarding the texture and visual appearance. The cheese is made from yogurt which is slowly heated until it separates and curdles, and it is then placed in cheesecloths in order to drain. Areesh can be consumed either fresh or pickled, and when fresh, its flavor is often compared to ricotta.Expand

Rumi is a hard Egyptian cheese made from cow’s milk or a combination of cow’s and water buffalo’s milk. It has a sharp, salty flavor and a pungent aroma that is often enhanced with peppercorns. When served, the cheese wheels are typically cut into long and thin slices which easily fit into pita bread. There are three basic types of rumi, depending on the maturation period: new rumi is unaged, medium rumi is aged for three years, while the old rumi is aged from eight to twelve years in order to develop as much flavor as it can.Expand

Domiati is a pickled white cheese originating from Egypt. It is made from raw or pasteurized cow’s and buffalo’s milk. Before renneting, 10-14% of salt is added to the milk, and after three or six months, the cheese is ready to be consumed as semi-ripened or well-ripened, respectively. The flavor is affected by numerous factors – storage temperature, ripening temperature, milk acidity, and pasteurization, among others. However, most people describe the flavor as salty, while its texture is soft. Interestingly, domiati is named after Damiata, a port city in Egypt.Expand