Domiati Cheese

What is Domiati Cheese?

Domiati, often called Gebnah bēḍa ("white cheese") or Gebnah tariyah ("soft cheese"), originates from Damietta, a port city in Egypt. Documented as early as 332 BCE, this soft, fresh cheese is primarily made from buffalo milk, though cow, goat, sheep, camel, or a mixture of these may also be used. Unique in its preparation, Domiati involves adding salt directly to the milk before coagulation with rennet, effectively pickling the cheese from the outset.

The production of Domiati starts by pasteurizing the milk at temperatures between 140–176°F (60–80°C) for fifteen to sixty seconds. Salt is then added to one-third of this milk at a concentration of 6–14 percent by volume, depending on the desired sharpness of the final product. This salted milk is combined with two parts unsalted pasteurized milk, and rennet is introduced to coagulate the mixture over two to three hours. The curds are then placed into molds lined with cheesecloth, which vary in material from wood to steel and are designed with cloth or netting. These are pressed for twelve to twenty-four hours at 100°F (38°C), requiring frequent turning in smaller molds.

Fresh Domiati is known for its high moisture and salt content. It resembles feta but is distinguished by its method of salting before renneting. The texture is chewy, sometimes squeaky against the teeth. Domiati can be enjoyed fresh or aged in tins covered with a brine solution, where it pickles for three to four months at room temperature.

Widely consumed in Egypt as a daily snack, Domiati is celebrated for its salty flavor and distinctive texture, reflecting a deep-rooted culinary tradition that persists both locally and across the Middle East.