Domiati
Domiati is the most common cheese in Egypt, a soft white salty cheese usually made from buffalo or cow milk. Salt goes into the milk before the rennet, which sets it apart from feta and gives the cheese its sharp, pickled character.
Key Facts
| Country of Origin | Egypt |
| Specific Origin | Damietta |
| Milk Type | Primarily buffalo, but also cow's, goat's, etc. |
| Milk Treatment | Pasteurized |
| Moisture Content | High |
| Rind | None |
| Texture | Soft |
| Flavor | Salty |
| Colors | White |
| Forms | Rectangular pieces |
| Age | Fresh or 3-4 months pickled |
| Also Known As | white cheese |
What is Domiati Cheese?
Domiati takes its name from Damietta, the Egyptian seaport city. It is made mostly in Egypt, where it is the most common cheese, and also in Sudan and other Middle Eastern countries. Many people simply call it white cheese.
Buffalo milk, cow milk or a blend of the two is typical, though sheep, goat and camel milk are also used. The milk is pasteurized briefly, then part of it is salted before any rennet goes in. That order is the opposite of feta and other white cheeses, and it is what gives Domiati its particular salt-driven character. No starter culture is normally added. The bacteria already living in the milk handle the fermentation.
The result is a soft white cheese with high moisture and plenty of salt. Texture and taste land close to feta. Break a piece and it snaps rather than stretches, brittle instead of elastic.
Domiati is eaten fresh, straight from the batch. It can also sit in brine for a few months, which deepens the pickled flavor. The longer it ages, the more acidic it gets.
How Does Domiati Cheese Compare?
The most relevant cheeses to compare Domiati against.
