Saudi Arabia’s cheese landscape is shaped by its arid climate and culinary traditions. The country primarily consumes imported and locally produced fresh, brined, and processed cheeses. These varieties align with regional tastes and halal dietary requirements.
Local production often focuses on white brined cheeses like Jibneh Arabieh. This cheese is a staple across the Arabian Peninsula. Its characteristics are defined by the local demand for mild, salty, and versatile dairy products.
Traditional Saudi cheese production typically involves pasteurized cow, goat, or sheep milk. The process for Jibneh Arabieh includes curdling the milk, draining the whey, and brining the resulting cheese. This method ensures a firm texture and extended shelf life in a warm climate.
Modern dairy facilities in Saudi Arabia also produce a range of processed and block cheeses. These operations utilize industrial equipment for standardization and large-scale distribution. The techniques balance traditional flavors with contemporary food safety and consistency demands.
Saudi cheeses like Jibneh Arabieh possess a mild, milky, and moderately salty flavor profile. The texture is typically semi-soft to firm, often described as springy or crumbly. These sensory qualities make them adaptable for both cooking and direct consumption.
The brining process imparts a characteristic saltiness and a clean, tangy finish. The cheese’s rind is usually absent, and its color is a pure, bright white. This simple profile complements rather than overpowers other ingredients in a dish.
In Saudi cuisine, cheese is commonly served at breakfast or as part of a mezze spread. Jibneh Arabieh is often eaten fresh with bread, dates, or olives. It is also crumbled over salads and incorporated into pastries and savory pies.
Processed cheese slices and spreads are widely used in sandwiches and as a quick snack. The melting properties of some local cheeses make them suitable for cooked dishes and baked goods. Cheese serves as a valuable protein source within the daily diet.
Jibneh Arabieh is the most recognizable cheese originating from the Arabian Peninsula, including Saudi Arabia. It is a direct descendant of ancient brined cheese traditions from the Levant and Middle East. Its production is now widespread in local dairies throughout the kingdom.
Other common cheeses found in Saudi markets include Akkawi and Nabulsi, which are often imported from neighboring countries. The domestic market also features a growing selection of international styles produced locally. These examples illustrate the blend of indigenous and imported cheese cultures.
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