Few cheeses express regional identity and spice heritage the way Shanklish does. Known for its pepper-rubbed crust, tangy interior, and unmistakably bold aroma, Shanklish is a traditional Middle Eastern cheese that has traveled far beyond Syria and Lebanon to become an internationally recognized artisanal dairy icon.
Whether rolled in za’atar, dried to crumble like aged feta, or aged into earthy spheres with a pungent kick, Shanklish is a cheese that refuses subtlety. It is a product of climate, spice culture, pastoral tradition, and slow fermentation—an edible piece of Levantine history.
🧀 What Is Shanklish?
Shanklish is a fermented, dried, ripened cheese ball typically made from sheep’s milk or cow’s milk, coated in herbs and spices.
Key Characteristics
| Feature | Description |
|---|---|
| Texture | Crumbly when aged, soft when fresh |
| Flavour | Sharp, earthy, tangy, spice-forward |
| Aroma | Strong, fermented, herbal |
| Colour | White interior, red/brown herb-coated rind |
| Fat Content | Moderate to high depending on milk |
| Aging | Weeks to several months |
While many Levantine cheeses lean fresh and salty, Shanklish embraces controlled fermentation and aging, giving it intensity and character.
🌍 International Origins: Where Shanklish Comes From
Though its exact historical birthplace is debated, coastal Syria and northern Lebanon are widely accepted as Shanklish’s cultural heartland.
Core Regions
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Homs & Tartus (Syria) – oldest known production
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Tripoli & Akkar (Lebanon) – famed herb-coated style
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Levant diaspora communities – small-batch export markets
Why the Levant Matters
The humid sea breeze, access to mountain pastures, and spice-trade influences created ideal conditions for:
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milk fermentation
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brine storage
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herb preservation
This is a cheese shaped not by factories, but by mountain homes, earthen jars, and family craft.
🥛 How Shanklish Is Made
Traditional Shanklish begins as strained yoghurt cheese (labneh).
Step-by-Step
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Yoghurt Heating
Yoghurt is gently cooked to separate curd from whey. -
Curd Straining
Curd is drained in cloth to remove moisture. -
Salting & Shaping
Curds are rolled into small balls and salted generously. -
Drying Phase
Balls are air-dried for days or weeks, forming a firm outer crust. -
Aging
Cheese rests in clay containers until mould develops and flavours deepen. -
Herb/Spice Coating
Balls are coated in:-
red Aleppo pepper
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sumac
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thyme
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za’atar
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paprika
-
The spice layer acts as both flavour and natural preservative.
🌶 Shanklish Variations
| Type | Characteristics |
|---|---|
| Fresh Shanklish | softer, milder, yoghurt-forward, less spice |
| Aged Shanklish | crumbly, pungent, sharp, intense herb aroma |
| Red Shanklish | coated in paprika or Aleppo pepper |
| Green Shanklish | rolled in za’atar, thyme, or oregano |
The herb crust is more than decoration—it is identity.
🍽 How Shanklish Is Eaten
Shanklish plays the role of breakfast cheese, mezze highlight, and salad signature.
Classic Serving Style (Levantine Mezze)
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crumbled shanklish
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olive oil drizzle
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tomato cubes
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onions
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parsley
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mint
With Fresh Bread
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warm pita
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saj bread
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Lebanese markouk
In Modern Fusion Dishes
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shanklish flatbread with za’atar
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cheese-stuffed falafel
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Shanklish-topped shakshuka
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Mediterranean grain bowls
Its salty, tangy profile cuts through oil-rich mezze spreads beautifully.
🌍 International Influence & Diaspora Spread
Shanklish gained global presence through:
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Lebanese & Syrian emigrant markets
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artisanal Middle Eastern stores in Europe
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Toronto, Paris, Berlin & Melbourne cheese counters
Today, American and Australian creameries produce “Levant-style aged yoghurt cheese” inspired by Shanklish, though few achieve the original’s spice-fermented complexity.
🧂 Taste & Aroma Breakdown
Flavour Notes
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fermented yoghurt tang
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earthy herbs
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pepper heat
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subtle nutty undertone from aging
Aroma
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pungent but pleasantly savoury when fresh
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strong and cave-like when aged
Shanklish is not timid. Like Roquefort, Limburger, or Taleggio, it embraces funk with cultural confidence.
🧀 Comparing Shanklish with Global Cheeses
| Cheese | Similarity | Difference |
|---|---|---|
| Feta | salty, crumbly | Shanklish is aged + spiced |
| Blue Cheese | pungency | Shanklish has no internal mold veins |
| Labneh | yoghurt base | Shanklish is dried & cured |
| Cotija | crumbly | Cotija lacks fermented spice crust |
Shanklish occupies a category of its own: fermented deli cheese with spice armor.
🍷 Beverage Pairing Guide
Because of its tang and spice, Shanklish pairs best with light, refreshing drinks.
| Pairing | Why It Works |
|---|---|
| Arak (Levant) | anise cuts cheese heat |
| Light Lager | carbonation balances funk |
| Dry Rosé | acidity complements tang |
| Mint Tea | herbal cooling |
| Sparkling Water + Lemon | resets palate |
🌱 Health & Nutrition Snapshot
Per 100g (approx.):
| Nutrient | Value |
|---|---|
| Calories | 240–300 |
| Protein | high |
| Fat | moderate |
| Sodium | high (preservation) |
| Probiotics | strong ferments present |
Aged yoghurt fermentation makes Shanklish:
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probiotic-rich
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easier to digest for some dairy-sensitive eaters
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lower moisture, longer shelf life
⭐ Final Summary
Shanklish is a cheese rooted in:
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Levantine spice culture
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pastoral milk craft
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coastal climate
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diaspora preservation
It is bold, aromatic, crumbly, and unmistakably Middle Eastern—a cheese that has earned global curiosity without losing its traditional heart.
From clay pots in Tartus to mezze tables in Beirut and cheese bars in Paris, Shanklish remains a testament to Levantine heritage: intense, seasoned, and unforgettable.
FAQs — Shanklish
1. What is Shanklish made from?
Mainly cow’s or sheep’s milk yoghurt, fermented and dried into balls.
2. Is Shanklish spicy?
It can be—red versions use Aleppo pepper or paprika; green versions use za’atar.
3. How is Shanklish eaten traditionally?
Crumbled with tomatoes, onions, parsley, olive oil, and fresh bread.
4. What makes its flavour so strong?
Prolonged fermentation and herb crust aging create deep tang and pungency.
5. Can Shanklish be mild?
Yes—fresh versions are softer, gentler, and less aromatic than aged forms.
