List of Syrian Cheeses

List of Syrian Cheeses

Syria, with its rich history and diverse cultural heritage, is home to a variety of traditional cheeses. These cheeses are an integral part of the Syrian cuisine, reflecting the country's agricultural practices and culinary traditions. This article provides an overview of some of the most notable Syrian cheeses, each with its unique flavor, texture, and method of production.

Shanklish

Shanklish, also known as shinklish, shankleesh, or surke, is a type of cheese made from cow or sheep milk. After the milk is fermented, it is formed into balls, then covered in za'atar or other spices, and left to age. The aging process can vary, resulting in cheeses that range from soft and creamy to firm and crumbly. Shanklish is often eaten with tomatoes, onions, and olive oil, and it is a common component of the Mezze platter.

Halloumi

Though not exclusively Syrian, Halloumi is widely consumed and produced in Syria. This semi-hard, unripened cheese is made from a mixture of goat's and sheep's milk, and sometimes cow's milk is added to the mix. Halloumi is unique for its high melting point, which makes it perfect for frying or grilling. It is often served with vegetables, or as part of a mixed grill platter.

Jibneh Arabieh

Jibneh Arabieh is a white, soft cheese found throughout the Middle East, including Syria. It is similar to mozzarella and is made from cow or sheep milk. This cheese is characterized by its mild flavor and is commonly used in sandwiches or eaten with fruit.

Baladi Cheese

Baladi Cheese (meaning "local cheese" in Arabic) is a soft, white cheese made from cow, goat, or sheep milk. It is similar to feta but less salty. Baladi cheese is often used in cooking, especially in pastries and pies, or served with a drizzle of olive oil and a sprinkle of za'atar.

Akkawi

Akkawi cheese originates from the city of Acre (Akka) but is also popular in Syria. It is a white brine cheese, made primarily from cow's milk. Akkawi has a smooth texture and a mild, slightly sweet taste. It is commonly used in desserts, like the cheese pastry knafeh.

Majdouleh or Moujadalé

Majdouleh or Moujadalé is a spicy cheese made in the style of Shanklish, but with added spices and herbs for a distinct flavor profile. It is aged longer than Shanklish, resulting in a firmer texture. This cheese is often served as part of a mezze platter or used to add flavor to various dishes.

Areesh Cheese

Areesh Cheese (or Arish) is made from the whey of sheep or goat milk, with added milk to enhance its flavor and texture. It is a soft, creamy cheese with a mild taste, similar to ricotta. Areesh cheese is often used in cooking, especially in sweet dishes and pastries.

See Also

• Cuisine of Syria
• List of cheeses
• Middle Eastern cuisine