Regional Overview: Shared Traits and Differences
Cheeses from Muslim-majority countries often share a foundation in sheep’s and goat’s milk, reflecting the pastoralist traditions common across many of these lands. Fresh, brined white cheeses like the various forms of Beyaz Peynir and Feta-style cheeses are ubiquitous, prized for their salty tang and versatility in cooking. These cheeses are typically consumed young and have a high moisture content, making them perfect for crumbling over salads or baking into pastries.
Despite these common threads, the diversity is immense, ranging from the soft, stretchy texture of Turkish Dil Peyniri to the hard, aged balls of Kurdish cheese. In North Africa, cheeses often incorporate spices and herbs, while in Central Asia, fermented milk products like Kurt offer a completely different taste and textural experience. This variety stems from vast differences in climate, available livestock, and local culinary customs that have evolved over millennia.
Why is Cheese from this Region so popular?
Cheese from Muslim-majority countries enjoys popularity for its incredible adaptability to both daily meals and festive occasions. Its salty, savory profile enhances countless dishes, from savory Börek pastries to rich meat stews and fresh vegetable salads. The cheeses are often designed to complement flatbreads and are a staple protein source in many local cuisines.
Furthermore, the production methods, often artisanal and passed down through generations, guarantee authentic flavors that mass-produced cheeses cannot replicate. The global interest in Mediterranean and Middle Eastern cuisines has also propelled these cheeses into the international spotlight. Their unique characteristics offer a taste of a rich culinary heritage that continues to captivate chefs and food enthusiasts worldwide.
Cross-Regional Styles and Techniques
Brining is a dominant technique found across the region, used to preserve cheese in hot climates and impart a characteristic salty flavor. This method creates a family of cheeses with a white appearance, a semi-soft texture, and a tangy, saline taste. The specific duration of brining and the salinity level vary from one area to another, creating subtle but distinct regional variations.
Another widespread technique involves the production of stretched-curd cheeses, which are heated and stretched to create a fibrous, elastic texture. This method, seen in cheeses like Dil Peyniri, allows for excellent melting properties. Yogurt cheese and dried, fermented milk balls represent other cross-regional styles, demonstrating a deep understanding of milk preservation without refrigeration.
Cheese Culture and Consumption
Cheese is deeply integrated into the daily food culture across Muslim-majority countries. It is commonly eaten at breakfast, served alongside olives, tomatoes, cucumbers, and fresh bread. It acts as a key ingredient in street food, providing flavor and substance to snacks like Gözleme in Turkey or Manakeesh in Lebanon.
During religious holidays like Eid al-Fitr and Eid al-Adha, cheese finds its way into special pastries and celebratory meals. Its role is both utilitarian and celebratory, forming a backbone of the regional diet. The sharing of a meal featuring local cheese is a fundamental act of hospitality throughout these cultures.
History and Timeline
The history of cheese in Muslim-majority countries is ancient, with roots stretching back to the earliest domestication of sheep and goats in the Fertile Crescent. Nomadic tribes developed techniques for preserving milk products to sustain them on long journeys across arid landscapes. The spread of Islam further influenced cheese production, as dietary laws shaped which animals were milked and how products were handled.
The Ottoman Empire played a pivotal role in disseminating cheese-making knowledge and styles across its vast territories, from the Balkans to the Middle East and North Africa. This created a shared culinary lexicon while allowing for local interpretations. Many regions are also famous for other food and beverages, such as Turkish coffee, Persian rice dishes, Moroccan tagines, and a vast array of sweets like Baklava, which often pair beautifully with salty cheeses.
Milk, Production, and Regulation
Sheep’s milk and goat’s milk are the primary bases for cheese across much of the region, valued for their rich fat content and distinct flavors. Cow’s milk is also used, particularly in areas with stronger European influence like the Balkans and parts of Central Asia. The milk is often sourced from small, pastoral herds that graze on natural vegetation, imparting terroir to the final product.
Production is frequently artisanal and small-scale, with methods handed down through families. Formal regulation and protected designation of origin (PDO) status are less common than in Europe, though some countries are beginning to establish such systems to protect their culinary heritage. The use of animal rennet is standard, ensuring compliance with halal dietary laws.
Nutrition and Health
Cheeses from this region are excellent sources of protein, calcium, and essential vitamins like B12. The high calcium content supports bone health, while the protein provides sustained energy. Many traditional cheeses are also a source of beneficial bacteria due to their natural fermentation processes, which can aid digestion.
However, consumers should be mindful of the sodium content, as brined cheeses can be quite high in salt. Those with lactose intolerance often find aged cheeses more digestible. As part of a balanced diet, these cheeses contribute valuable nutrients that have sustained populations for generations.
Trade, Worldwide Delivery, Availability, and Storage
While many artisanal cheeses remain local specialties, several types have entered global markets. Turkish and Greek-style white cheeses, Lebanese Akkawi, and Bulgarian Feta are widely available in international grocery stores, particularly those specializing in Mediterranean or Middle Eastern products. Online retailers also offer worldwide delivery for a growing selection of these cheeses.
Brined cheeses should be stored submerged in their original brine or a saltwater solution in the refrigerator to maintain freshness and prevent drying out. They typically have a good shelf life due to the preserving nature of the salt. It is best to consume them within a few weeks of opening for optimal flavor and texture.
Cheese from Countries
Turkey
Turkey boasts a spectacular array of cheeses central to its cuisine. Beyaz Peynir, meaning “white cheese,” is the most famous, a brined cheese made from sheep’s milk, though sometimes mixed with cow’s or goat’s milk. It has a crumbly yet creamy texture, a salty tang, and a slightly grainy consistency. It is eaten at breakfast, in salads, and baked into pastries like Börek.
Another standout is Dil Peyniri, or “tongue cheese,” a pasta filata cheese known for its stringy, elastic texture and mild, milky flavor. It is often served as a table cheese or melted over dishes. Tulum Peyniri is a unique variety aged in goatskin bags, which imparts a strong, earthy, and peppery flavor. Each region, from the Aegean to Eastern Anatolia, produces its own distinct variations of these classic styles.
Egypt
Egyptian cheese culture is dominated by salty, brined white cheeses. Domiati cheese, arguably the most national cheese, is made from buffalo’s or cow’s milk and is unique for adding salt to the milk before renneting. This results in a very white, soft, and spreadable cheese with a pronounced salty taste. It is used extensively in cooking, particularly in traditional dishes like Feteer Meshaltet.
Rumi is a hard, salty, and sharp aged cheese similar to Pecorino or Greek Kefalotyri. It is made from cow’s or buffalo’s milk and aged for several months, developing a granular texture and a strong, piquant flavor. It is often grated over pasta dishes or eaten with bread. These cheeses are a fundamental part of the Egyptian diet, enjoyed daily by millions.
Lebanon
Lebanese cheese-making is renowned for its high quality and variety. Akkawi is a popular white brined cheese known for its smooth texture and mild, salty, but slightly sweet flavor. It is often desalted in water before eating and is a key ingredient in desserts like Knafeh. Its consistency is semi-hard and it is excellent for frying or grilling.
Baladi cheese is a fresh, unripened cheese made from sheep’s or goat’s milk, similar to a dry version of labneh. It has a crumbly texture and a tangy, fresh milk flavor. Shanklish is a more unusual variety, made from strained yogurt that is formed into balls, dried, and then aged, often rolled in thyme or chili powder. It has a strong, pungent aroma and a granular texture, typically eaten with oil, onions, and tomatoes.
Morocco
Moroccan cheese traditions differ from the Eastern Mediterranean, with a stronger focus on fresh cheeses. Jben is the most common, a fresh, soft, white cheese made from cow’s or goat’s milk. It has a mild, slightly acidic flavor and a texture ranging from spreadable to crumbly. It is often sold in small baskets that leave a pattern on its surface and is eaten for breakfast with honey or bread.
Another unique product is Khlii, though not a cheese itself, it is often paired with fresh cheese. Cheese production in Morocco is less industrialized, with many varieties made in rural homes and small dairies. The cheeses are typically consumed very fresh and do not undergo long aging processes, reflecting a culinary preference for immediate, bright dairy flavors.
Syria
Syrian cheese culture features several distinctive types. Jibneh Khadra, or “green cheese,” is not green but refers to fresh cheese that is consumed young. It is a soft, white brined cheese similar to Feta or Akkawi, with a salty and tangy profile. It is a staple on the Syrian breakfast table and is used in cooking, especially in pastries.
Mish is a traditional fermented cheese, often made from leftover cheese that is aged in a brine solution with spices. It develops an extremely strong, pungent flavor and a very soft, almost spreadable texture. It is an acquired taste and is typically eaten by mashing it with oil and spreading it on bread. These cheeses are a testament to resourcefulness and flavor development through preservation.
Central Asian Nations (e.g., Kazakhstan, Uzbekistan)
The cheese traditions of Central Asian Muslim-majority countries like Kazakhstan and Uzbekistan are distinct, centered around fermented milk products for preservation. Kurt is the most iconic, made from drained yogurt that is rolled into balls and dried until rock-hard. It has an intensely sour and salty taste and a crumbly, chalky texture when bitten into. It was originally a travel food for nomads due to its incredibly long shelf life.
Another common product is Qurt, a softer, un-dried version of fermented cheese, similar to a very thick, salty labneh. Suzme is a strained yogurt cheese, often eaten fresh. These products are not cheeses in the European sense but represent a parallel and ancient dairy culture based on dehydration and fermentation, perfectly adapted to a nomadic lifestyle on the steppes.