Cheese · Brine-Aged
Domiati Cheese (Gebna Domiati)
Photo: MartinKassemJ120 / Wikimedia Commons · CC BY-SA 4.0
Unlike most cheeses, Domiati is made by salting the milk itself before it is curdled, which is why it can be stored for months in its own brine.
Buffalo or cow's milk is curdled and packed into brine to age, producing a soft, salty white cheese named after the Delta port city of Damietta. Street breakfast carts fold it into simple bread sandwiches with tomato and cucumber, sold alongside tea from the same cart.
Why it's made this way: Damietta has been renowned for producing this cheese since medieval times, and Domiati remains the most common cheese eaten across Egypt today, sold everywhere from Delta markets to Cairo corner shops.
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