Jibneh Arabieh vs Shanklish
Jibneh Arabieh
Facts
- Texture
- Semi-soft
- Type
- Fresh
- Rind
- No rind
- Country
- Levant
- Place
- Arabian Peninsula
Jibneh Arabieh is a mild white cheese of the Levant, and it is also widely eaten across the Arabian Peninsula. The name means Arabic cheese, and in shops it is the plain everyday white cheese rather than a spiced specialty. The paste is semi soft, with an open supple texture and no rind. Salt is present but gentle. People slice it for breakfast, tuck it into bread, and cook with it when they want a mild melt.
Shanklish
Facts
- Texture
- Semi-hard
- Rind
- No rind
- Country
- Syria
Shanklish is a traditional cheese from Syria, and it is also a familiar food across the Levant. Makers drain a fermented curd, salt it heavily, and roll it into small balls that dry and age. The finished balls are firm and crumbly, with a coat of thyme, za'atar, or hot pepper. Young pieces taste tangy and fresh, while older pieces turn sharp, salty, and very pungent. You eat them crumbled, usually with tomato, onion, and olive oil.