| Baladi cheese | |
|---|---|
 | |
| Region | Arab world |
| Source of milk | sheep, goat |
| Pasteurised | No |
| Texture | soft[1] |
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Baladi cheese (Arabic:جبنة بلدي,romanized: jibnah baladī orجبنة بلدية) is a soft, white cheese originating in the Middle East.[1] It has a mild yet rich flavor.[2]
Baladi has the same size and shape as Syrian cheese with markings from the draining basket or hoop which leave a design patterned on its outer surface. It is slightly higher in fat than Syrian and its texture is softer, creamier and less chewy.[3] It is also rindless.[4]
Baladi is made using milk from baladi goats.[1] The wordbaladi means "village" or "country".[3] Baladi is also called the "cheese of the mountains" or "mountain cheese" since it is made among high mountains by shepherds in Lebanon.[1][5]
It sometimes referred to as "green cheese" (Arabic:جبنة خضراء,romanized: Jibneh Khadra), typically in reference to the unprocessed cheese made in Lebanon.[5][6]
Baladi is a fresh, traditionally unpasteurized, and uncultured cheese made with a mixture of goat, cow and sheep's milk. The diverse microflora, high moisture, uncultured, and unpasteurized nature tends to limit the shelf life to 3 days.[1][5]
Cultures similar to ones used for preparing yoghurt can be added.Rennet is added during the preparation in powder or tablet form.[5]
After the cheese is prepared, it is submerged in brine and then taken out of the brine quickly and marketed for sale.[5] It is sometimes shaped into balls less than 10cm in diameter before being stored.[7]
The unpasteurized sheep milk might lead to infections, so it is sometimes tested forBrucella and pasteurized, some industrial dairy plants produce the cheese and keep well controlled sanitary conditions.[5]
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