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Imports of cheese to Egypt peaked at 29,000 tonnes in 1990, but with establishment of modern factories the volume of imports had dropped to under 1,000 tonnes by 2002. [14] Between 1984 and 2007 production of cheese of all types in Egypt rose steadily from about 270,000 tonnes to over 400,000 tonnes. [ 15 ]
Mish (Egyptian Arabic: مش meš) is a traditional Egyptian cheese that is made by fermenting salty cheese for several months or years. Mish may be similar to cheese that has been found in the tomb of the First Dynasty Pharaoh Hor-Aha at Saqqara, from 3200 BC. [1] It is generally prepared at home, although some is sold in local markets. [2]
It is the main hard cheese in Egypt. [3] It belongs to the same family as pecorino romano and manchego. [4] Rumi cheese is made from cows' milk, or from buffalo milk. [5] No starter culture is used. [6] The milk is natural, with full cream. Peppercorns may be added. [7] After 3–4 months the cheese develops an open texture and a sharp, pungent ...
Scientists discover a 3,300-year-old cheese, thought to be the world's oldest, in Egypt, but it is riddled with bacteria. Scientists discover a 3,300-year-old cheese, thought to be the world's ...
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The milk is left for one to four days, depending on the temperature, while the fat rises to the top and the milk below curdles. [1] The milk is kept at 20–25 °C (68–77 °F) while the curd forms. [2] The milk is not disturbed while its natural microflora ferment it. [3] The fat is scooped out and used to make butter.
Domiati cheese, also referred to as white cheese (Egyptian Arabic: جبنه بيضا gebna bēḍa Egyptian Arabic pronunciation: [ˈɡebnæ ˈbeːdˁɑ]), is a soft white salty cheese made primarily in Egypt, [1] but also in Sudan and other Middle Eastern countries.
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