Discovering Shanklish cheese from Israel
Shanklish is a remarkable cheese worthy of a comprehensive review due to its distinct qualities that make it stand out […]
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Za’atar Coated Cheese
Definition and Scope
Za’atar coated cheese is a category of cheese distinguished by its external coating of za’atar, a traditional Middle Eastern spice blend. This coating typically consists of dried thyme, oregano, marjoram, sumac, and toasted sesame seeds. The cheese base is often a semi-soft, brined variety like Akkawi or a fresh cheese, allowing the spices to adhere effectively. This style represents a specific preparation method within the broader cheese taxonomy.
The scope of za’atar coated cheese is primarily defined by its geographical and cultural origins in the Levant. It is not a single cheese but a preparation style applied to various cheese types, creating a unique subcategory. The primary characteristic is the flavorful, aromatic crust that contrasts with the interior paste. This technique enhances preservation and adds a distinct herbal, tangy dimension to the cheese.
Production Process
The production begins with selecting a suitable cheese base, often a young, moist cheese with a mild flavor profile. The cheese is typically shaped into small rounds or blocks and may be lightly salted or brined. A key step involves patting the surface dry to ensure the za’atar mixture adheres properly. This preparation is crucial for creating a stable and flavorful coating.
After preparation, the cheese is rolled or pressed into a plate of za’atar, ensuring an even, complete coverage. The coated cheese is then sometimes left to rest, allowing the spices to slightly penetrate the surface. No further aging is typically required, making it a relatively quick finishing technique. The final product is ready for immediate consumption or short-term storage.
Sensory Profile
The sensory profile is dominated by the aromatic, earthy, and slightly tangy notes of the za’atar coating. The thyme and oregano provide a pungent, herbal character, while sumac contributes a distinct lemony tartness. Toasted sesame seeds add a nutty flavor and a subtle crunch to the exterior texture. This creates a multi-layered tasting experience from the first bite.
Internally, the cheese itself offers a creamy, salty, and milky contrast to the spiced crust. The texture is typically soft and yielding, providing a smooth mouthfeel against the gritty coating. The overall flavor balance hinges on the interplay between the savory, tangy spices and the rich, fatty cheese. This combination results in a complex and appetizing product.
Culinary Uses
Za’atar coated cheese is most commonly served as a part of a mezze or breakfast platter in Middle Eastern cuisine. It is eaten plain with flatbreads like pita or manakeesh, allowing its full flavor to be appreciated. The cheese can also be crumbled over salads, adding a burst of herbal and salty flavor. Its robust profile makes it a versatile table cheese.
Beyond simple serving, it is used as a filling for pastries such as fatayer or sprinkled over savory pies. The cheese melts moderately well, making it suitable for topping grilled dishes or incorporating into warm sandwiches. It pairs excellently with fresh vegetables like tomatoes and cucumbers. Its primary role is to provide a flavorful, aromatic accent to various dishes.
Regional Examples
The most direct examples are found in Lebanon, Syria, Jordan, and Palestine, where the practice is traditional. In these regions, local dairies often produce their own versions using regionally sourced za’atar blends and local white brined cheeses. The specific cheese used can vary, with Halloumi or Nabulsi cheese sometimes being coated for a variation in texture and saltiness.
Modern interpretations have emerged globally, with artisanal cheesemakers in other countries applying the technique to cheeses like fresh goat cheese or feta. These adaptations maintain the core principle of a spice-coated exterior but may alter the base cheese’s flavor and texture. The regional authenticity, however, remains tied to the Levant and its traditional cheese and spice varieties.