Jibneh Arabieh () (also jibni) is a soft white
cheese
Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...
found all over the
Middle East. It is particularly popular in the
Persian Gulf region
The Persian Gulf ( fa, خلیج فارس, translit=xalij-e fârs, lit=Gulf of Fars, ), sometimes called the ( ar, اَلْخَلِيْجُ ٱلْعَرَبِيُّ, Al-Khalīj al-ˁArabī), is a mediterranean sea in Western Asia. The body ...
. The cheese has a mild taste similar to
feta but less salty. The heritage of the product started with
Bedouin
The Bedouin, Beduin, or Bedu (; , singular ) are nomadic Arab tribes who have historically inhabited the desert regions in the Arabian Peninsula, North Africa, the Levant, and Mesopotamia. The Bedouin originated in the Syrian Desert and A ...
s using
goat or
sheep milk; however, current practice is to use
cow's milk to make the cheese. Jibneh Arabieh is used for cooking, or simply as a table cheese.
Jibni is an ingredient in cheese-filled pastries such as
knafeh.
See also
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Akkawi cheese
Akkawi cheese ( ar, جبنة عكاوي, jubna ʿakkāwī, also Akawi, Akawieh and Ackawi) is a white brine cheese named after the city of Acre, Israel, Akka (Acre, present-day Israel).
Etymology
Akkawi cheese is named after the port city of Ac ...
*
Nabulsi cheese
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List of cheeses
References
External links
Cheese.com
Middle Eastern cheeses
Israeli cuisine
Mediterranean cuisine
Levantine cuisine
Israeli cheeses
Arab cuisine
Cow's-milk cheeses
Goat's-milk cheeses
Sheep's-milk cheeses
Brined white cheeses
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