Jibneh Arabieh vs Yemeni cheese
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.
Yemeni cheese
Facts
- Texture
- Semi-hard
- Rind
- Natural rind
- Country
- Yemen
Yemeni cheese is a smoked semi-hard cheese made in rural Yemen. People there often call it local cheese, and Jubn Baladi is the Arabic form of that name. The finished piece is usually round and flat, with a firm face and a brown surface from the smoke. Plants used in the smoking step change the color and the aroma from batch to batch. It is a market cheese and a home cheese, not a factory brand with one owner.