History of Domiati

Also known as ‘Gebnah beda’ or white cheese found in various places throughout the Middle East but originated from Egypt and named after the port of Damietta.

Making of…

The cheese is first mentioned in 332 BC, made of Buffalo milk traditionally but in recently history has been made with Camel, Cow, Goat & Sheep’s milk. Sometimes a mixture of all of the above.
The salt is added during the production before the rennet, pickling the milk.
The curds are pressed and sliced into rectangular pieces.

Tasting Notes

The cheese is eaten fresh after cutting, or tinned and aged for 3-4 months.
The locals prefer the cheese fresh where it has a saltiness similar to feta and a squeakiness very much like Haloumi.