Tazart n’Bechar Cheese from Algeria | Authentic Algerian Flavor

Tazart n’Bechar is a cherished artisanal goat cheese from the arid Bechar Province in southwestern Algeria. This cheese embodies the resilient spirit of the Sahara, crafted by nomadic and semi-nomadic herders using age-old methods. Its unique flavor profile and crumbly texture offer a distinct taste of Algerian pastoral traditions.

Cheese Varieties: Tazart n’Bechar

Tazart n’Bechar is produced exclusively as a fresh, unripened cheese. It is made from the raw milk of local desert goats that forage on wild herbs and shrubs. The cheese has no known aged variants, maintaining a pure and simple profile.

Some producers may offer a lightly salted version, but the classic form is unsalted and very mild. The cheese is always sold young, typically consumed within days of production. Its high moisture content and lack of preservation mean it does not travel far from its origin.

History: Tazart n’Bechar

The history of Tazart n’Bechar is deeply intertwined with the nomadic tribes of the Algerian Sahara. For generations, these communities have relied on goat herding as a primary source of sustenance. Cheese making provided a vital method for preserving nutritious milk in a harsh climate.

This cheese is named after the Tazart area near Bechar, a key oasis and trading post. The techniques used are passed down orally within families, with no written records. It remains a symbol of cultural heritage and adaptation to desert life.

Distinctive Features: Tazart n’Bechar

Tazart n’Bechar is immediately recognizable by its bright white color and moist, crumbly texture. It has a very fresh, clean aroma of goat’s milk with subtle herbal notes. The flavor is mild, slightly tangy, and not overly gamey, reflecting the goats’ natural diet.

The cheese typically forms small, irregularly shaped lumps or is pressed into simple molds. It lacks a rind due to its fresh nature and short aging period. Its fat content is relatively high, usually around 45%, contributing to a rich mouthfeel.

Production Process: Tazart n’Bechar

The production of Tazart n’Bechar begins with the milking of local goats early in the morning. The fresh, raw milk is gently warmed in traditional clay or metal pots. Natural lactic fermentation starts the curdling process without the addition of commercial rennet.

The curds are hand-ladled into woven palm baskets or cloth bags to drain the whey. This process can take several hours under the dry desert air. The cheese is not pressed heavily, resulting in its characteristic moist and fragile texture.

Traditions: Tazart n’Bechar

Tazart n’Bechar is traditionally made by women within the family unit. It is a daily practice during the milking season, which correlates with the availability of forage. The cheese is often shared among relatives and neighbors, strengthening community bonds.

It holds a place of honor at communal meals and is frequently offered to guests as a sign of hospitality. The knowledge of its production is considered an important cultural asset. There are efforts to document these traditions to preserve them for future generations.

Local Wine or Beverage Pairings: Tazart n’Bechar

As Algeria is a predominantly Muslim country, wine pairings are not traditional. Instead, Tazart n’Bechar is enjoyed with fresh laban (a fermented milk drink) or sweet mint tea. These beverages complement the cheese’s freshness and slight acidity perfectly.

For those seeking an alcoholic pairing, a crisp, dry white wine like a Sauvignon Blanc would work well. Its citrus notes would contrast nicely with the creamy texture. A light Belgian-style wheat beer also makes a refreshing companion.

Suitable Fruit and Vegetables

Fresh dates are the classic accompaniment to Tazart n’Bechar, providing a natural sweetness. Juicy figs and slices of watermelon also pair beautifully, especially in the heat. The cheese can be crumbled over tomato and cucumber salads with fresh mint.

Roasted bell peppers and eggplant offer a smoky contrast to its mild flavor. Olives and preserved lemons add a salty, tangy dimension that enhances the cheese. Fresh herbs like parsley and cilantro are commonly used alongside it in dishes.

Suitable Meat and Fish

Tazart n’Bechar is often served with simply grilled lamb or chicken kebabs. The cheese’s coolness provides a pleasant contrast to the spiced, smoky meat. It is also crumbled over hearty legume and meat stews just before serving.

While not paired with fish in traditional Saharan cuisine, it could work with grilled white fish. The mild cheese would not overpower delicate fish flavors. It is best added at the end to gently melt and add richness.

Recipe Ideas

Grate 150 grams of Tazart n’Bechar and fold it into a simple batter of 250 grams of semolina, two eggs, and 250 millilitres of yoghurt for a uniquely savory Algerian muffin. The cheese melts into soft, salty pockets during the 25-minute bake, creating a delightful contrast with the cake’s mild sweetness. Serve these warm, fragrant muffins as a satisfying snack or an adventurous side for your next meal.

Create a robust Algerian pasta dish by crumbling 200 grams of Tazart n’Bechar over 500 grams of hot, freshly cooked rigatoni. The residual heat gently softens the cheese without fully melting it, allowing it to cling to the pasta tubes. Finish the dish with a generous drizzle of olive oil and a sprinkle of harissa for a simple yet powerfully flavorful dinner.

Bechar Date and Cheese Rolls

This recipe highlights the classic Algerian pairing of fresh cheese and dates. It makes for a simple yet elegant appetizer or dessert. The creamy cheese balances the intense sweetness of the dates beautifully.

These rolls are incredibly easy to assemble and require no cooking. They are perfect for a hot day when you want something refreshing. The presentation is rustic yet sophisticated, celebrating the natural ingredients.

• 150 g Tazart n’Bechar cheese, crumbled
• 12 large, soft Medjool dates
• 2 tablespoons chopped walnuts or almonds
• Fresh mint leaves for garnish

1. Carefully slice each date open lengthwise and remove the pit.
2. In a small bowl, mix the crumbled cheese with the chopped nuts.
3. Gently stuff each date with a generous amount of the cheese mixture.
4. Press the date closed slightly and arrange on a plate.
5. Garnish with fresh mint leaves and serve immediately.

Saharan Herb Salad with Crumbled Cheese

This vibrant salad is inspired by the fresh herbs that grow in Saharan oases. It is a light and healthy side dish that showcases the cheese’s texture. The lemon dressing enhances the cheese’s natural tang without overpowering it.

You can use any combination of soft herbs you have available. The key is to have a variety of flavors and textures. This salad is best eaten right after assembling to keep the herbs crisp.

• 100 g Tazart n’Bechar cheese
• Large handful of fresh flat-leaf parsley
• Large handful of fresh mint
• Large handful of fresh cilantro
• 1 small red onion, thinly sliced
• 3 tablespoons extra virgin olive oil
• Juice of 1 lemon
• Salt and black pepper to taste

1. Wash the herbs thoroughly and pat them completely dry.
2. Pick the leaves from the stems and place them in a large salad bowl.
3. Add the thinly sliced red onion to the bowl.
4. In a small jar, shake together the olive oil, lemon juice, salt, and pepper.
5. Just before serving, pour the dressing over the herbs and toss gently.
6. Crumble the cheese over the top of the salad and give one final light toss.

Similar Cheeses and Local Alternatives

For those seeking similar cheeses, Tazart n’Bechar shares its firm, crumbly texture and sharp, salty profile with the more widely available Greek Feta, though Feta is typically brined and contains at least 30% fat. A closer local alternative is Bouhezza, a traditional Algerian cheese from the same region that is also made from ewe’s or goat’s milk and aged in a goatskin pouch called a “chekoua,” developing a uniquely tangy and complex flavor. Another excellent substitute is the aged Spanish Manchego, which offers a comparable granular texture and nutty, piquant notes when matured for over 12 months.

Within Algeria, Tazart n’Bechar is quite unique to its region. However, other fresh goat cheeses from North Africa share similarities. Jben, found across Morocco and Algeria, is another fresh, white cheese often made from goat’s or cow’s milk, though it is typically more heavily salted and has a firmer consistency. In terms of texture and freshness, it bears a resemblance to the French Chèvre Frais, though the latter is usually more tart and often shaped into logs. The Cypriot Halloumi, while a brined cheese, can offer a similar salty and squeaky texture when fresh, though it is always cooked. For those outside Algeria seeking an alternative, a high-quality, mild, fresh goat cheese crumble would be the best substitute to capture the essence of Tazart n’Bechar in recipes.