Syrian cheese

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There are numerous different kinds of Syrian cheese. Some of the most common are:
  • Baladi , soft-white, smooth, creamy cheese has a mild flavor. The cheese tastes delicious spread on fresh bread or crackers. It is eaten for breakfast or snacks.
  • Ackawi , a white cheese with complex flavor. Primarily used as a table cheese. Also spelled Akawi and Akawieh.
  • Jibne Khadra Arabic for green cheese, is a white hard cheese with a pronounced salty taste, often boiled before eating
  • Shelal, a salty white cheese made up of strands of cheese woven together
  • Majdoule, a salty white cheese made up of thick strands of cheese braided together (hence the name)
  • Jibneh Arabieh (Arabic for: Arab Cheese), is a simple cheese found all over the Middle East. It is particularly popular in Egypt and Arab countries of the Persian Gulf. The cheese has an open texture and a mild taste. The heritage of the product started with Bedouins, using goat or sheep milk, however current practice is to use cow's milk to make the cheese. Jibneh Arabieh is used for cooking, or simply as a table cheese.
  • Surke, sorke or shanklish, a mature cheese made with spices and generally presented as balls of cheese covered in za'tar orchile powder; most often eaten as a starter dish with tomato, oil and sometimes onion
  • Kashta, (Kishta) is a heavy cream that is very popular in the Middle East. Traditionally, it is made by skimming the thickest part of the cream from whey. The product is used both as an ingredient in cooking and is......
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