Middle Eastern cheeses Middle Eastern cheeses Basket cheese is a white, soft cheese that gets its name from being formed in a basket. Traditionally, it is cicular in shape and weighs between twelve and eighteen ounces. Due to the distinctive appearance, it is easily recognized. This salty cheese is among the top three Middle Eastern cheese products sold today in the United States and has a refrigeration life of about six months. It is made from cows milk and can be found as two types, "fresh" or dry. The "fresh" basket cheese has no salt taste, while the "dry" variety has a mild salt taste to it. ...more on Wikipedia about "Basket cheese"
Jameed (Arabic) is hard dry cheese made from whey extracted from goat milk. It is very popular in Jordan because it is used in making their National Dish, Mansaf. ...more on Wikipedia about "Jameed"
Labneh is a Middle Eastern yogurt cheese made from sheep, cow, or occasionally goat milk. It has a consistency between that of yoghurt and that of cheese. In order to keep it for longer, it can also be allowed to dry and harden further, then formed into balls and preserved in olive oil. ...more on Wikipedia about "Labneh"
Shanklish or shinklish ( Arabic: شنكليش), also known as sorke or surke, is a type of cow's milk cheese made in Syria and Lebanon. It is typically formed into balls of approximately 6cm diameter, which are covered in spices and dried. The most common spice is thyme, thus giving the cheese its appearance somewhat resembling a dirty tennis ball. Shanklish is also sold in much smaller balls or unformed. ...more on Wikipedia about "Shanklish"
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