LABNEH

An exotic flavor from East

While Labneh is classified as a cheese, it retains the distinctive sour flavour of yoghurt. It is a traditional food in the Middle East and South Asia, where it is often used in cooking, as it is high enough in fat not to curdle at higher temperatures. The cheese is for spreading and goes well with fresh bread and on crackers. It's also enjoyable on its own, added to a platter of dips and crudités in savoury sauces, also as a topping for steamed vegetables.

HALLOUMI CHEESE

Unique flavour from Cyprus

Halloumi is a traditional Cypriot, semi-hard, unripened brined cheese made from a mixture of goat’s, sheep and cow milk. It has a high melting point so the best way to eat this unique cheese is to fry or grill until its exterior is a lovely golden brown. No other cheese grills up as nicely as Halloumi

CREAM CHEESE

An excelent harmony of cream and milk

Cream cheese is made from a mixture of cream and milk and has a soft, spreadable texture. The cheese has a a slightly salty taste with pleasent aromas and has a mildly acidic flavour. Can be consumed fresh to diversify your breakfast tables as well as suitable for use in desserts and canapes

WHITE CHEESE

A memorable Turkish taste

White Cheese is a brine cheese produced from sheep, cow or goat milk. Its flavor is tangy and salty and convinces your taste buds with its special and aromatic flavour. It is best when eaten fresh and commonly produced in blocks, crumbly and dosen’t slice well. It is eaten mostly at breakfast as well as in salads and pastries and as a topping for steamed vegetables.

BREIDED CHEESE

To those who enjoy the local flavors

The cheese is produced by complying high quality requirements and it is produced in the form of braiding hair. This complex production process gives this cheese its unique savoury and salty flavor. It is best to consume fresh and can be served in cheese plates and also in salads and pastries.

RICOTTA

An inspiring Italian

It is one of the great dairy products of the World. Ricotta curds are creamy white in appearance, and slightly sweet in taste. The fat content changes depending on the brand and the type of milk used It is milky white in colour with firm texture and salty taste. The cheese is often used in salads and ideal for slicing, crumbling and grating.

HERBY CHEESE

Traditional Turkish cheese with healthy herbs

Herby Cheese is a traditional Turkish cheese produced from sheep, cow or goat milk. It is containing various natural Anatolian herbs and has a semi hard texture. The cheese has very rich and complex mouth filling taste with notable aromas. This cheese variety can be consumed fresh or aged.

KASHKAVAL CHEESE

Balkanian’s secret pleasure

Kashkaval is a semi-hard yellow cheese that can be consumed fresh or aged. It has a savoury and powerful taste, rounded out with a light, salty note. The slightly hard texture of this table cheese makes it suitable for grilling and grating. It can be served as a cheese platter or used in salads, appetizers, pizzas, and lasagna.

FARMER'S CHEESE

A taditional way to enjoy cheese

It's naturally low in fat, has a mild taste and moist texture, yet it's dry enough to be sliced. Farmer cheese may be made from the milk of cows, sheep or goats, with each giving its own texture and flavor

AKKAWI CHEESE

Akkawi (also spelled Akawi, Ackawi, Akawieh, or Ackawi) is a Middle Eastern cheese named after the Aker region of Palestine, where it first originated. In Arabic, akkawi means "from akka". It is soft unripened brine cheese with a chewy, smooth consistency and a very mild, slightly salty flavour. The cheese is widely popular across most of the Levant where it is used as a table cheese, eaten as it or paired with a fruit.

The cheese is commonly made using pasteurized cow's milk, but can be made with goat or sheep's milk as well. It is produced on a large scale in Palestine, Lebanon, Jordan, Syria and Cyprus where people typically eat it with a soft flatbread at lunch and dinner. Its texture can be compared to that of a Mozzarella, Feta or a Mizithra, as it does not melt down very well. The resistance to melting makes it an excellent frying cheese, because it holds its shape very well. The cheese can be stored for up to a year.

NABOULSI CHEESE

Naboulsi is a salty, fresh, brined cheese that is popular in Syria, Lebanon and Jordan. The cheese is packed in a brine. It is mostly produced from sheep milk however cow and goat milk can also be used in the production. Nabulsi cheese is usually white and some producers add nigella seeds to the cheese. The cheese sliced ​​and packed into rectangle shapes and has semi-hard texture with no gas holes and it becomes soft and elastic when heated. It can be consumed fresh but it is better to be rinsed before serving and also one of the most popular way to consume this cheese is to fry in a pan.

SHELAL CHEESE

Shelal Cheese is a salty white Syrian string cheese made up of strands of cheese woven together. Cow, sheep, and goat milk can be used in the preparation of string cheese. The cheese is pulled during the culturing process (like making noodles) to form the springy curds. It is popular with children as it is an excellent source of protein and calcium.

The cheese is flavoured with various spices including black cumin, nigella seeds and a unique Middle Eastern spice known as mahleb. The flavour of Shelal cheese varies from velvety, buttery to a sharp, tangy one. Texturally, it is firm and flexible besides giving a thread feeling in the mouth. Many people associate Mozzarella with string cheese as it can be plucked apart in logs. It is better to be rinsed before serving.

JADEL CHEESE

Jadel cheese is one of the most popular cheeses of the Czech Republic and it has a wide popularity in Middle East countries as well. It is recognizable because it is produced in long, thick braids. The cheese can be bought in vacuum sealed packs or in tins with brine. It is a semi-hard cheese and has a savory salty taste. It is best to consume fresh and can be served in cheese plates and also in salads and pastries.