Areesh vs Mish
Areesh
Facts
- Texture
- Fresh
- Type
- Fresh
- Rind
- No rind
- Country
- Egypt
Areesh is a fresh Egyptian cheese with a soft, white, crumbly body, close to cottage cheese in the hand. Cooks across Egypt make it from skimmed fermented milk, so the curd is lean rather than rich. The Arabic name gebna arish refers to the same cheese, and shoppers may also see the spellings karish and qareesh. It is an everyday cheese, not a long-aged wheel with a rind. You eat it soon after it is drained, while the curds are still moist and mild.
Mish
Facts
- Texture
- Semi-soft
- Type
- Brined
- Rind
- No rind
- Country
- Egypt
Mish is a sharp, salty cheese from Egypt. It begins as a fresh curd cheese that is packed into a brine of salted milk or buttermilk with spices and left to ferment. The ripe cheese turns yellowish brown and tastes pungent, with a heat from pepper and a strong salty edge. Rural households have long used it as a staple with bread, and many people also serve a little of it as an appetizer. It is an aged pickled cheese, not a fresh white cheese.