| Name
|
Image
|
Region
|
Description
|
| Tzfatit Kashah
|
|
Upper Galilee
|
Hard texture, savory flavor; perfect for grating on top of Shakshouka, Manakish, Burekas or on a baked dumpling called calsonas.
|
| Tzfatit Triah
|
|
Upper Galilee
|
Mild flavor; texture ranges from creamy to firm, is preserved in salty water and mainly used on salads or as a filling for sandwiches.
|
| Labneh
|
|
|
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
|
| Kashkawan
|
|
|
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.
|
| Qishta
|
|
|
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 mixed with honey to be eaten as an incredibly rich dessert. Rich Cow brand Kashta is a fresh, rich-tasting, cream product texture of which is smooth and thick. It has a sixty-day refrigerated shelf life.
|
| Halloumi
|
|
|
Unlike its Cypriot variation, in Israel, Halloumi cheese is usually eaten for breakfast as a meze dish fried in olive oil as well as being part of a main course omelette dish called habitath halloumi which includes an omelette, halloumi and herbs.
|
| Kedem
|
|
Bitzaron
|
A creamy type of cheese, almost like Sour Cream. made of Water Buffalo's milk and used either in pastries or as a spread eaten with bread and olive oil.
|
| Knaaan
|
|
Upper Galilee
|
A cheese that is not too sour, therefore it can be either salted or sweetened, used in pastries and desserts.
|
| Hermon
|
|
Upper Galilee and Golan
|
A cheese that has a similar texture to that of the Knaan cheese, yet is saltier.
|
| Khalla
|
|
|
A mild, and not salty type of a cheese, its name is derived from its appearance which looks like braided bread (challa).
|
| Arrabah
|
|
Neot Smadar
|
A cheese that has originated in the southernmost part of Israel. It has a relatively mild flavour and not too salty, can be used in pastries and salads.
|
| Kafrit
|
|
|
Also known as rural cheese, one of the most basic Cheeses in Israel, it has a texture relatively similar to that of a Feta cheese but generally less salty.
|
