Meskouta Cheese from Algeria: A Traditional Delicacy

Meskouta is a cherished traditional cheese from Algeria, known for its firm texture and sharp, salty flavor. This artisanal cheese is typically made from sheep’s milk or a blend of sheep and goat’s milk. It holds a special place in Algerian culinary heritage, often enjoyed during festive occasions and family meals.

Cheese Varieties: Meskouta

Meskouta cheese is primarily produced in two main varieties. The first is a fresh version, which is soft and mildly tangy. It is often consumed within days of production.

The second variety is aged Meskouta, which develops a firmer texture and more intense flavor. This type is often stored in olive oil or brine to preserve it. Aged Meskouta can be found with added herbs or spices for extra complexity.

History: Meskouta

Meskouta cheese has deep roots in the rural and mountainous regions of Algeria. It has been made by Berber communities for centuries using traditional methods. The cheese was originally developed as a way to preserve milk in a climate with limited refrigeration.

Over time, Meskouta became a staple in Algerian households. It is often associated with family gatherings and religious holidays. The methods for making Meskouta have been passed down through generations, preserving its authentic character.

Distinctive Features: Meskouta

Meskouta cheese is easily recognizable by its dense, crumbly texture. It has a pale white to slightly yellow interior, depending on aging. The rind is typically thin and natural, sometimes coated with olive oil or herbs.

The flavor profile of Meskouta is notably salty and sharp, with a pleasant tang. It has a rich, lingering aftertaste that pairs well with bread and olives. The cheese’s aroma is earthy and slightly acidic, reflecting its natural fermentation process.

Production Process: Meskouta

The production of Meskouta begins with fresh sheep’s milk or a mix of sheep and goat’s milk. The milk is gently heated and then coagulated using natural rennet. The curds are cut, drained, and pressed into molds to form small wheels.

After molding, the cheese is salted and left to age for several weeks to months. Aging takes place in cool, humid cellars or storage rooms. Some producers rub the cheese with olive oil or store it in brine to enhance preservation and flavor.

Traditions

Meskouta cheese is deeply embedded in Algerian food traditions. It is often served during Eid celebrations and family feasts. The cheese symbolizes hospitality and is commonly offered to guests as a sign of welcome.

In rural areas, families still produce Meskouta at home using age-old techniques. The process is often a communal activity, involving multiple generations. Meskouta is also a popular item in local souks and markets, where it is sold alongside other regional specialties.

Local Wine or Beverage Pairings

Meskouta pairs wonderfully with Algerian red wines such as Cuvée du Président or Medea. The wine’s robust character complements the cheese’s saltiness and intensity. A dry rosé or light beer also makes a refreshing match.

For non-alcoholic options, mint tea is a classic accompaniment to Meskouta. The tea’s sweetness and herbal notes balance the cheese’s sharpness. Buttermilk or ayran, a salted yogurt drink, is another traditional pairing that enhances the overall experience.

Suitable Fruit and Vegetables

Fresh figs and dates are excellent partners for Meskouta cheese. Their natural sweetness contrasts beautifully with the cheese’s saltiness. Ripe pears and apples also work well, adding a juicy, crisp element.

Olives and sun-dried tomatoes bring a savory depth to Meskouta. Roasted bell peppers and eggplant offer a smoky flavor that complements the cheese. Fresh herbs like mint and parsley provide a bright, aromatic finish.

Suitable Meat and Fish

Meskouta cheese pairs nicely with grilled lamb or merguez sausage. The rich, fatty meats balance the cheese’s sharp and salty profile. It is also delicious crumbled over lamb tagines or stews.

For fish lovers, Meskouta can be served alongside grilled sardines or baked sea bass. The cheese adds a salty punch to mild-flavored fish. It is also a tasty addition to seafood pastries or pies.

Recipe Ideas

Grate 150 grams of Meskouta and fold it into a batter of 300 grams of semolina, two eggs, and 250 milliliters of yogurt for a uniquely savory and moist Algerian cake. Bake the mixture in a 180°C oven for 40 minutes until the top develops a beautiful golden-brown crust. The final result offers a delightful contrast between the tangy, melted cheese pockets and the sweet, semolina-based crumb.

Create a simple yet impressive appetizer by stuffing Medjool dates with a blend of crumbled Meskouta and chopped walnuts. Briefly warm these savory-sweet morsels under a grill for just two minutes to slightly melt the cheese and intensify the flavors. Serve them immediately to enjoy the wonderful textural play between the soft date, crunchy nut, and creamy, warm cheese.

Meskouta and Herb Stuffed Dates

This recipe combines the sweetness of dates with the salty sharpness of Meskouta. It makes a simple yet elegant appetizer or snack. The addition of fresh herbs enhances the overall flavor profile.

These stuffed dates are perfect for entertaining or as part of a mezze platter. They can be prepared in advance and assembled just before serving. The contrast of textures and tastes is sure to impress your guests.

• 12 Medjool dates, pitted
• 100 g Meskouta cheese, crumbled
• 2 tbsp fresh mint, finely chopped
• 1 tbsp olive oil
• Black pepper to taste

1. In a bowl, mix the crumbled Meskouta cheese with chopped mint and olive oil.
2. Season with a pinch of black pepper and stir to combine.
3. Gently open each pitted date and stuff with the cheese mixture.
4. Arrange on a serving plate and drizzle with extra olive oil if desired.
5. Serve immediately or chill for up to one hour before serving.

Meskouta and Spinach Börek

This savory pastry highlights Meskouta’s ability to melt beautifully when baked. The combination with spinach and filo pastry is a classic in Algerian and North African cuisine. It is ideal as a main dish or shared appetizer.

Börek made with Meskouta cheese is often served during family gatherings or special occasions. The flaky layers of pastry encase a flavorful, cheesy filling. This dish is best enjoyed warm, straight from the oven.

• 200 g Meskouta cheese, grated
• 250 g fresh spinach, washed and chopped
• 1 small onion, finely diced
• 8 sheets of filo pastry
• 100 g butter, melted
• 1 egg, beaten (for brushing)
• Salt and pepper to taste

1. Preheat the oven to 180°C. Sauté the onion in a pan until soft.
2. Add the spinach and cook until wilted. Allow to cool, then squeeze out excess liquid.
3. In a bowl, combine the spinach mixture with grated Meskouta cheese. Season with salt and pepper.
4. Layer four sheets of filo pastry, brushing each with melted butter.
5. Spread the filling over the pastry, then top with the remaining four sheets, brushing each with butter.
6. Brush the top with beaten egg and bake for 25–30 minutes, until golden and crisp.
7. Cut into squares and serve warm.

Similar Cheeses and Local Alternatives

Meskouta shares similarities with other North African brined cheeses like Egyptian Domiati or Tunisian Bouhezza. These cheeses also rely on sheep or goat milk and traditional aging methods. They offer a comparable salty and tangy profile, though each has unique regional characteristics.

Within Algeria, one might find local variations of Meskouta depending on the region. Some are made exclusively with goat’s milk for a stronger flavor, while others incorporate cow’s milk for a milder taste. Artisanal producers might also experiment with aging times or additional flavorings like harissa or thyme, offering cheese lovers a range of options to explore while staying true to the essence of Meskouta.