List of cheeses: Difference between revisions

{{See also|Egyptian cuisine}}

|A type of white, soft, lactic, crumbly cheese made from ''[[laban rayeb]]''.{{sfn|Robinson|Tamime|1991|p=183}}

|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.{{sfn|Lewicka|2011|p=237}} Domiati cheese accounts for about three-quarters of the cheese made and consumed in Egypt.{{sfn|El-Baradei|Delacroix-Buchet|Ogier|2007|p=1248}} The cheese takes its name from the city of [[Damietta]] and is thought to have been made as early as 332 BC.{{sfn|Robinson|Tamime|1991|p=160}}

|Similar to Cypriot [[halloumi]], yet a different cheese. It may be eaten fresh or brined and spiced. The name comes from the [[Coptic language|Coptic]] word for cheese, "halum".

{{See also|Iranian cuisine}}

|[[Liqvan]]

|a [[brine cheese|brined]] [[curd]] [[cheese]] traditionally made in [[Iran]]. Having a sour flavor, and a shape covered by holes, the cheese is produced from sheep's milk. The name comes from Liqvan, a village in [[Tabriz]], where it has traditionally been made.

|it can only be found in [[Talesh County]]. this cheese is made from goat or sheep milk. Once the cheese is processed, it is held in sheep or goat skin for aging and preservation.

|[[Urmia|Urumia]]

|Kuzeh Paniri or Kupe paniri or Pot Cheese is a form of salty cheese made of Cow's milk and stored in a pot or jug under the ground for fermentation. It is common in Northwest of Iran specially in cities of [[Khoy]] and [[Urmia|Urumia]]. It is made by adding [[Vinegar|white vinegar]] to cooled down boiled milk and then gathering the curd and stuffing it in a pot or jug and then the pot is buried under the ground where water is sometimes added to the soil. Sesame seeds or [[Nigella sativa|fennel flower]] seeds and [[poppy seed]]s and black [[caraway]] is then added to taste better and also lots of salt, after at least 2 months being in the pot it is taken out and then sun dried. [https://cookpad.com/ir/%D8%AF%D8%B3%D8%AA%D9%88%D8%B1%20%D8%BA%D8%B0%D8%A7/6001284-%D9%BE%D9%86%DB%8C%D8%B1-%DA%A9%D9%88%D8%B2%D9%87-%D8%A7%DB%8C-%D8%A2%D8%AA%D9%86%D8%A7]

{{See also|Israeli cuisine}}

|[[Upper Galilee]]

|Hard texture, savory flavor; perfect for grating on top of [[Shakshouka]], [[Manakish]], [[Burekas]] or on a baked dumpling called calsonas.

|[[Upper Galilee]]

|Similar to [[Greek yogurt]], labneh is a strained yogurt product that is common in the Middle East and the [[Levant]]. Pictured is Labneh in [[olive oil]]

|A type of yellow cheese made of [[sheep milk]]. In [[Israel]] it is often mixed with white brined cheese in a salty pastry and to make a toast.

{{See also|List of Syrian Cheeses|Middle Eastern cuisine}}

|[[Acre, Israel|Acre]]

|A white brine [[cheese]]. It is named after the city of Acre, where it first originated, and is commonly made using [[cow]] [[milk]], but can also be made with [[goat]] or sheep's milk. It is widely used in [[Knafeh]] but [[Nabulsi cheese]] is used more often.

|Originated in [[Egypt]]  

|originated in [[Turkey]]

|[[Jordan]]

|Hard, dry [[Yogurt|laban]] made from [[goat]] or [[sheep|ewe]]'s milk. [[Milk]] is kept in a fine woven [[cheesecloth]] to make a thick [[yogurt]]. [[Salt]] is added daily to thicken the yogurt even more and the outside of the yogurt filled cheesecloth is rinsed with [[water]] to allow any remaining [[whey]] to seep through. After a few days of salting the yogurt, it becomes very dense and it can be removed from the cheesecloth and shaped into round balls. Pictured is white Jameed in a shop front in [[Jerusalem]].

|A traditional cheese in [[Middle East]] countries. It is particularly popular in the Arab States of the [[Persian Gulf]]. The cheese has an open texture and a mild taste similar to [[Feta]] but less salty.

|A type of yellow cheese made of [[sheep milk]]. In [[Albania]], [[Bulgaria]], [[North Macedonia]], [[Serbia]] and [[Romania]], the term is often used to refer to all yellow cheeses (or even any cheese other than [[sirene]]).

|Similar to [[Greek yogurt]], labneh is a strained yogurt product that is common in the Middle East and the [[Levant]]. Pictured is Labneh in [[olive oil]]

|[[Nablus]]

|One of a number of [[Palestinian Arabs|Palestinian]] white [[brined cheese]]s made in the Middle East. Its name denotes its place of origin, [[Nablus]] and it is well known throughout the [[West Bank]] and surrounding regions. It is also a major ingredient of the Arabian desserts [[Knafeh]] and [[Qatayef]].

The Levant is a geographical region east of the [[Mediterranean Sea]] which includes the countries of [[Syria]], [[Lebanon]], [[Israel]], [[Jordan]], [[State of Palestine|Palestine]] and sometimes it includes [[Cyprus]] and the Turkish province of [[Hatay]]

|[[Gaziantep]]

|[[Seferihisar]]

|A salty, white cheese made from [[Milk#Pasteurization|unpasteurized]] [[sheep milk]]. The cheese has a slightly grainy appearance and is similar to Greek ''[[feta]]'' cheese.

|[[İzmir]]

|[[Erzurum]]

|[[Kayseri]], [[Yozgat]], [[Sivas]]

|[[Çanakkale]]

|[[Northern Cyprus|Kuzey Kıbrıs]]

|[[Kars]]

|[[Ayvalık]]

|[[İzmir]]

|[[Konya]], [[Ardahan]]

|[[Kars]]

|[[Balıkesir]]

|Also known as Kelle Peyniri or [[Manyas]] Peyniri

|[[Karaman]]

|[[Diyarbakır]]

|[[Bingöl]], [[Tokat]]

|[[İzmir]]

|[[Black Sea Region|Karadeniz]]

|[[Erzincan]], [[İzmir]], [[Tunceli]], [[Aydın]]

|[[Van, Turkey|Van]]