Cheese Of Jordan

Cheese Definition and Scope

Jordan is a semi-hard cheese originating from the Middle East, traditionally made from sheep’s milk or goat’s milk. It belongs to the brined cheese category, characterized by its preservation in saltwater solutions. This cheese features a distinctive white color and crumbly texture when aged properly.

The production scope encompasses both artisanal methods and modern dairy operations across Jordan and neighboring regions. Its classification falls under fresh, unripened cheeses when consumed young, though some varieties develop firmer textures with brief aging. The cheese maintains cultural significance in Levantine cuisine while gaining international distribution.

Production Process

Traditional Jordan cheese production begins with raw milk that undergoes natural acidification before rennet addition. The curds are hand-cut into small pieces and gently heated to approximately 35°C. This careful heating preserves the delicate protein structure essential for the final texture.

After draining, the cheese is dry-salted or brined for several hours to develop flavor and preserve moisture content. The final product may be consumed fresh or stored in brine solutions for extended periods. Modern producers often pasteurize milk and use controlled cultures to ensure consistency while maintaining traditional characteristics.

Sensory Profile

Jordan cheese presents a milky, slightly tangy aroma with subtle grassy notes from the pasture-fed animals. The flavor profile ranges from mildly salty to moderately sharp depending on aging duration. Young versions offer a clean, lactic taste with noticeable acidity.

This paragraph adds necessary context for professionals and informed consumers.

Culinary Applications

In traditional Middle Eastern cuisine, Jordan cheese appears frequently in breakfast dishes alongside olives and flatbreads. It serves as a table cheese for direct consumption and works well in simple sandwiches. The cheese’s saltiness makes it an effective seasoning component in various preparations.

When heated, Jordan cheese maintains its structure better than many fresh cheeses, making it suitable for baking and grilling. Cooks incorporate it into pastries like sfiha and mana’eesh. Its melting properties enhance savory pies and casseroles without becoming excessively stringy.

Regional Variations

Within Jordan, production differences emerge between Bedouin-style cheeses and those made in permanent dairies. Northern regions typically produce smaller, drier cheeses while southern varieties retain more moisture. These micro-regional variations reflect local grazing patterns and traditional techniques.

Similar cheeses appear throughout the Levant under different names, including Syrian jibneh and Palestinian nabulsi. Greek feta and Bulgarian sirene share technical similarities though differ in fat content and aging methods. International adaptations often use cow’s milk while attempting to replicate the original texture and salt balance.

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