Translations:List of cheeses/74/en: Difference between revisions

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Message definition (List of cheeses)
==Middle East==
===Egypt===
{{Main|Egyptian cheese}}
{{See also|:en:Egyptian cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Areesh cheese|Areesh]]
|<!--[[File:EXAMPLE|135px]] --> 
|
|A type of white, soft, lactic, crumbly cheese made from ''[[Wikipedia:laban rayeb|laban rayeb]]''.
|-
|[[Baramily]]
|<!--[[File:EXAMPLE|135px]] --> 
|
|A type of white cheese aged in barrels, the name translates to ''barrel cheese'' in English. 
|-
|[[Domiati]]
|[[File:Domiati cheese.jpg|135px]]
|
|A soft white cheese usually made from cow or buffalo milk. It is salted, heated, coagulated using rennet and then ladled into wooden molds where the whey is drained away for three days. The cheese may be eaten fresh, or stored in salted whey for up to eight months, then matured in brine. Domiati cheese accounts for about three-quarters of the cheese made and consumed in Egypt. The cheese takes its name from the city of [[Wikipedia:Damietta|Damietta]] and is thought to have been made as early as 332 BC.
|-
|[[Halumi]]
|<!--[[File:EXAMPLE|135px]] --> 
|
|Similar to Cypriot [[halloumi]], yet a different cheese. It may be eaten fresh or brined and spiced. The name comes from the [[:en:Coptic language|Coptic]] word for cheese, "halum".
|-
|[[Istanboly]]
|<!--[[File:EXAMPLE|135px]] --> 
|
|A type of white cheese made from cow or buffalo milk, similar to [[feta]] cheese.
|-
|[[Mish]]
|[[File:Mesh.jpg|135px]]
|
|A sharp and salty product made by fermenting cheese for several months in salted whey. It is an important part of the diet of farmers. ''[[Mish]]'' is often made at home from ''areesh'' cheese. Products similar to ''mish'' are made commercially from different types of Egyptian cheese such as ''domiati'' or ''rumi'', with different ages.
|-
|[[Rumi cheese|Rumi]]
|[[File:Flickr - Tour d'Afrique - ArabicCheese.jpg|130px]]
|
|A hard, bacterially ripened variety of cheese. It belongs to the same family as ''[[Pecorino Romano]]'' and ''[[Manchego]]''. It is salty, with a crumbly texture, and is sold at different stages of aging.
|}

Middle East

Egypt

Main article: Egyptian cheese
See also: en:Egyptian cuisine
Name Image Region Description
Areesh A type of white, soft, lactic, crumbly cheese made from laban rayeb.
Baramily A type of white cheese aged in barrels, the name translates to barrel cheese in English.
Domiati A soft white cheese usually made from cow or buffalo milk. It is salted, heated, coagulated using rennet and then ladled into wooden molds where the whey is drained away for three days. The cheese may be eaten fresh, or stored in salted whey for up to eight months, then matured in brine. Domiati cheese accounts for about three-quarters of the cheese made and consumed in Egypt. The cheese takes its name from the city of Damietta and is thought to have been made as early as 332 BC.
Halumi Similar to Cypriot halloumi, yet a different cheese. It may be eaten fresh or brined and spiced. The name comes from the Coptic word for cheese, "halum".
Istanboly A type of white cheese made from cow or buffalo milk, similar to feta cheese.
Mish A sharp and salty product made by fermenting cheese for several months in salted whey. It is an important part of the diet of farmers. Mish is often made at home from areesh cheese. Products similar to mish are made commercially from different types of Egyptian cheese such as domiati or rumi, with different ages.
Rumi A hard, bacterially ripened variety of cheese. It belongs to the same family as Pecorino Romano and Manchego. It is salty, with a crumbly texture, and is sold at different stages of aging.
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