Egyptian cheese

Egyptian Cheese is a broad term that encompasses a variety of cheeses produced in Egypt. The country has a rich history of cheese-making, dating back to ancient times. The types of cheese produced in Egypt are diverse, ranging from soft fresh cheeses to hard, aged varieties.

History

The history of cheese-making in Egypt dates back to the ancient Egyptian civilization. Archaeological evidence suggests that cheese was being produced in Egypt as early as 2000 BC. The ancient Egyptians made cheese from the milk of a variety of animals, including cows, goats, and sheep.

Types of Egyptian Cheese

There are several types of cheese that are traditionally made in Egypt.

Domiati

Domiati cheese, also known as white cheese, is the most popular cheese in Egypt. It is a soft, white cheese made from cow or buffalo milk. Domiati cheese is typically salted and often has a slightly tangy flavor.

Rumi

Rumi is a hard, aged cheese that is also popular in Egypt. It is made from cow's milk and has a strong, sharp flavor. Rumi cheese is often used in cooking and is a common ingredient in many traditional Egyptian dishes.

Mish

Mish is a type of aged cheese that is made by fermenting cheese with salt and spices. The result is a strong, pungent cheese that is often eaten with bread.

Production

The production of cheese in Egypt is a significant part of the country's agriculture and economy. Many Egyptian cheeses are still made using traditional methods, although modern cheese-making techniques are also used.

Cultural Significance

Cheese plays an important role in Egyptian cuisine. It is used in a variety of dishes, from appetizers to desserts, and is often served with bread as a simple meal. Cheese is also a common ingredient in many traditional Egyptian dishes, such as molokhia and kushari.

See Also

• List of Egyptian dishes
• List of cheeses

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